TURKISH SPINACH & FETA BOREK
This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge!
Provided by Um Safia
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
- In a bowl, whisk the eggs, olive oil & milk.
- Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
- Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
- Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
- Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
- Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
- Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.
Nutrition Facts : Calories 301.6, Fat 17.6, SaturatedFat 4.7, Cholesterol 104.8, Sodium 444.2, Carbohydrate 25.9, Fiber 3.3, Sugar 2.6, Protein 11.3
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Mafabi Yususf
[email protected]I love that this borek can be made ahead of time
ADEDEJI LATEEF ADEYEMI
[email protected]This borek is a great way to use up leftover spinach
Juan Felix Orellana
[email protected]The crispy phyllo dough and gooey filling are irresistible
Laila Brown
[email protected]Perfect for a light meal or appetizer
Gulahmad Khankhan
[email protected]Easy to make and always a crowd-pleaser
Danish Motiwala
[email protected]A must-try for fans of Turkish cuisine
Rumaisa Ali
[email protected]5 stars!
Jenny Korsah
[email protected]I highly recommend this borek to anyone who loves Turkish food or is looking for a new and easy appetizer or light meal.
Cashapp Flip
[email protected]This borek is also very versatile. You can add different vegetables, cheeses, or herbs to the filling. I've even made a version with ground beef.
Shabi786 Love
[email protected]I love that this borek can be made ahead of time. I often make it the night before and then bake it in the morning. It's a great way to save time on busy weeknights.
Leslie Jones
[email protected]This borek is a great way to use up leftover spinach. I always have a bag of spinach in my fridge, and this is a great way to use it up before it goes bad.
Rainbow alex Gaming
[email protected]I made this borek for my family, and they all loved it. Even my picky kids ate it up.
Imran Shafi
[email protected]The combination of spinach, feta, and phyllo dough is simply irresistible. I love the crispy texture of the phyllo dough and the gooey filling.
p√¢g√∏l p√∏l√¢
[email protected]This borek is the perfect appetizer or light meal. It's flavorful, filling, and easy to eat.
Amol Chhetri
[email protected]I was pleasantly surprised by how easy this borek was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the borek turned out great.
Ryan O'Donnell, II.
[email protected]I've made this borek several times now, and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
MD emno Mia
[email protected]This borek was a hit at my dinner party! The flavors of the spinach, feta, and phyllo dough were perfectly balanced. I'll definitely be making this again.