Best 4 Spinach And Feta Borek Recipes

SPINACH AND FETA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
• While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

TURKISH SPINACH & FETA BOREK

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.

SPINACH AND FETA BOUREKAS

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

SPINACH-FETA FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.