John Gionleka, chef-owner of London’s celebrated Balkan restaurant Peckham Bazaar, brings another taste of countryside cooking to your kitchen with this Wild Green Bourek with Strained Yoghurt recipe. Crisp, golden filo is layered with a soft filling of nettles, wild rocket, wild fennel or dill, feta and thick yoghurt, then baked until beautifully bronzed and flaky.
This is the kind of dish that feels perfect for summer eating. It’s generous without being heavy, full of seasonal greens and finished with cool strained yoghurt on the side. Serve it warm from the oven or cold, with a simple green salad, for lunch, supper, or as part of a relaxed sharing table.
Why we Love John Gionleka’s Wild Green Bourek Recipe
Little Olive Oil’s Kalinjot Pure extra virgin olive oil adds a peppery warmth that works beautifully with wild greens, salty feta, and buttery filo. The filling is soft and savoury, the pastry is crisp and golden, and the strained yoghurt brings a cooling contrast that makes the whole dish feel fresh and balanced.
If you’re looking for summer vegetarian recipes, Albanian-inspired dishes, filo pastry recipes, wild greens ideas or a beautiful way to cook with nettles, this Wild Green Bourek with Strained Yoghurt is a wonderful place to start.
How to Make Wild Green Bourek with Strained Yoghurt
Blanch your greens in salted boiling water for 1 minute, then refresh in ice-cold water and drain.
Squeeze out any excess water, then roughly chop.
Mix in the yoghurt and the crumbled feta. Season with salt to taste.
Cut the filo bundle into 4 equal squares.
Brush the bottom of each tin tray with the melted butter and olive oil mixture. Add 6 more layers of filo, brushing each one lightly. Place the sheets so they ensure even coverage with a slight overlap.
Put in 2 large spoons of the wild green mix. Flatten gently, then cover with 4 more filo layers, brushing each one with the melted butter and olive oil mixture.
Top with 2 more filo sheets, then trim the overlapping filo with a sharp knife.
Take the trim and add it evenly to the top of the pie. Cover with 4 more filo sheets, brushing each layer. Trim any excess, then brush the top generously with the butter and olive oil mixture.
Gently push down the edges of the pie with your thumb.
Repeat with the other tins.
Preheat the oven to 185 degrees Celsius and bake the bourek for 22 minutes, or until golden in colour.
Serve warm with strained yoghurt and a simple green salad.
Wild Green Bourek with Strained Yoghurt Recipe Info
Details
Dish: Lunch or dinner
Diet: Vegetarian
Serves: 4
Prep: 25 minutes
Cook: 22 minutes
Total: 47 minutes
Ingredients
- 200g picked nettle leaves
- 100g wild rocket leaves
- 30g wild fennel leaves or dill
- 200g feta 200g thick-set yoghurt
- 1 packet filo pastry
- 200g melted butter
- 100g Little Olive Oil Kalinjot Pure extra virgin olive oil
- To serve:
- Strained yoghurt
- Green Salad
- You will also need: 4 round tin trays, approximately 10cm in diameter and 1.5cm in height
Nutrition
Calories: 920
Protein: 20g
Carbohydrates: 48g
Dietary Fibre: 5g
Total Sugars: 4g
Fat: 74g
Saturated Fat: 31g
Sodium: 850mg
Vitamin C: 30% DV
Iron: 20–25% DV
Calcium: 35% DV
A Little More about this Wild Green Bourek Recipe
Recipe History
Bourek, also known as burek, is loved across the Balkans, Albania, Turkey and beyond, with each region adding its own style, filling and folding method. At its heart, it’s a generous pastry dish made with thin layers of filo and a savoury filling, often cheese, greens, meat or vegetables.
This wild green version feels especially seasonal, using nettles, rocket and fennel leaves or dill to create a fresh, countryside-inspired filling. The result is crisp, golden, and comforting, yet light enough for summer eating.
Ingredient Guide
Nettles are the star of this recipe, giving the filling an earthy, spinach-like richness once cooked. Wild rocket adds pepperiness, while wild fennel leaves or dill bring a soft aniseed freshness. Feta gives saltiness and structure, while thick-set yoghurt keeps the filling creamy and tender.
The mix of melted butter and Little Olive Oil Kalinjot Pure extra virgin olive oil helps the filo bake into crisp, golden layers. The olive oil adds depth and a gentle peppery finish that sits beautifully with the greens and cheese.
Prep Tips
Wear gloves when handling fresh nettles before cooking, as the leaves can sting your skin. Once blanched in boiling water, the sting disappears completely, and the nettles become soft and tender.
The most important step is squeezing out the greens properly after blanching. If they hold too much water, the filling can become loose, and the filo may lose its crispness. Chop the greens roughly rather than too finely, so the filling keeps some texture.
When layering the filo, brush lightly but evenly between the sheets. This helps the bourek bake with crisp, defined layers rather than becoming heavy.
Ingredient Swaps
If nettles are difficult to find, spinach, chard or cavolo nero will also work well. Wild rocket can be replaced with regular rocket, watercress or a mix of soft seasonal greens.
Wild fennel leaves give a lovely aromatic flavour, but dill is a very good alternative. Parsley, mint or tarragon can also be used if you prefer a softer herb note.
Feta gives the filling its salty, savoury character, but you could use a mix of feta and ricotta for a gentler finish.
Serving Suggestions
Serve the bourek warm from the oven with a generous spoonful of strained yoghurt on the side. A simple green salad dressed with lemon juice and Little Olive Oil Kalinjot Pure extra virgin olive oil keeps the plate fresh and bright.
This dish also works well as part of a summer table with tomatoes, cucumber, olives, grilled vegetables and more yoghurt for spooning alongside. It’s satisfying enough for lunch or dinner, but also lovely cut into smaller portions as part of a sharing spread.
