Best 2 Turkish Spinach Feta Borek Recipes
Embark on a culinary journey to the heart of Turkish cuisine with our Turkish Spinach Feta Borek, a savory pastry that tantalizes the taste buds with every bite. This delightful dish features layers of crispy phyllo dough enveloping a flavorful filling of wilted spinach, tangy feta cheese, and aromatic herbs. Accompanying this main course recipe, we present a collection of complementary side dishes and refreshing beverages to elevate your dining experience. Indulge in the creamy goodness of our Yogurt Sauce, adding a cooling contrast to the richness of the borek. Complement your meal with a refreshing Turkish Ayran, a savory yogurt-based drink, or quench your thirst with our selection of Turkish teas, each offering a unique flavor profile. As you explore the diverse recipes in this article, discover the vibrant flavors and culinary traditions that make Turkish cuisine a beloved favorite around the world.
Let's cook with our recipes!
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.
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
Tips:
- For a crispier borek, use a mixture of butter and olive oil to fry the pastry sheets.
- If you don't have puff pastry sheets, you can use phyllo dough instead. Just be sure to brush each sheet with melted butter before assembling the borek.
- Feel free to add other ingredients to the spinach and feta filling, such as cooked ground beef, diced tomatoes, or chopped walnuts.
- Serve the borek with a dollop of yogurt or tzatziki sauce for a complete meal.
Conclusion:
Turkish spinach feta borek is a delicious and easy-to-make appetizer or main course. It's perfect for a party or potluck, and it's also a great way to use up leftover spinach and feta cheese. With its crispy pastry and flavorful filling, this borek is sure to be a hit with everyone who tries it.
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