Best Turkish Spinach Feta Borek Recipes

Spinach and Feta Borek image

Provided by David Tanis

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound baby spinach or other cooking greens, sliced into 1/2-inch ribbons
1 cup chopped parsley (from 1 small bunch)
1 cup chopped fresh dill (from 1 small bunch)
6 scallions, thinly sliced (about 3/4 cup)
1 teaspoon dried oregano
4 eggs, beaten
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes
8 ounces crumbled feta (about 2 cups)
4 ounces grated Manchego or other sheep's milk cheese (1 cup)
1/2 cup extra-virgin olive oil, plus more as needed
6 sheets phyllo dough

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 image

Provided by Um Safia

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

7 sheets phyllo pastry
2 -3 tablespoons extra virgin olive oil
1/2 cup skim milk
2 medium free range eggs
1 pinch salt
300 g frozen chopped spinach (drained REALLY well!)
1/3 cup crumbled feta, good quality
1 brown onion, grated
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

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