SPINACH AND FETA BOREK
In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.
Provided by David Tanis
Categories dinner, lunch, weekday, pies and tarts, vegetables, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
- Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
- Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
- Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
- Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.
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Lluvia Martinez
[email protected]This recipe is perfect for a party or potluck.
Ernest Opoku
[email protected]I love the combination of spinach and feta.
Adija Abdulai
[email protected]I'm always looking for new spinach recipes. This one looks like a winner!
Razzak Islam
[email protected]This recipe looks delicious! I'm going to pin it for later.
Omwana Kay
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Maputuku Victor
[email protected]I would definitely recommend this recipe to anyone who loves spinach and feta.
Mian Hassan
[email protected]This borek was a great way to use up leftover spinach. It was also a nice change from the usual spinach recipes.
Adrianne Kirkland
[email protected]I'm not a big fan of spinach, but I loved this borek. The feta cheese really balanced out the flavor.
Nayyar Iqbal
[email protected]This borek was a bit time-consuming to make, but it was worth it. It was so delicious!
Treasure Boy
[email protected]I've never had borek before, but this recipe made me a fan! The spinach and feta filling was so flavorful and the phyllo dough was perfectly crispy.
Saurabh Lodhi
[email protected]This recipe is a keeper! I will definitely be making it again.
Tim Smith
[email protected]I made this borek for my family and they loved it! It was the perfect appetizer for our dinner.
D'shalea Gordon
[email protected]The borek was good, but I thought the phyllo dough was a bit too thick.
DGF Sunny
[email protected]I thought the borek was a bit bland. I would add more spices next time.
Loveman khoza
[email protected]The borek was delicious, but I found it to be a bit too oily.
Rosiland Davis
[email protected]This was my first time making borek and it was a success! The recipe was easy to follow and the borek turned out great.
Tony Agosto
[email protected]I love how versatile this recipe is. I've made it with different types of cheese and fillings and it's always delicious.
Bryan Hernandez
[email protected]The borek was easy to make and turned out perfectly. The spinach and feta filling was delicious and the phyllo dough was flaky and crispy.
Austine Reyn
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Ruby and Riley official
[email protected]This spinach and feta borek was a hit at my dinner party! The crispy phyllo dough and the flavorful filling were a perfect combination.