Turkish Spinach & Feta Borek - A recipe you must try!
Turkish Börek with spinach and feta is a must try if you want to experiment with food from the turkish cuisine! Not only is it easier to make than one would think, it's also a tasty snack that can be eaten all day long!
Börek is made by layering several sheets of phyllo dough with a mixture of milk (or yogurt), eggs, and oil in between, and in the middle of those layers you place a filling of your choice (like this spinach and feta cheese). Börek can be found all over the middle east and balkan countries and each family has their own signature shape börek and filling.
When Mark and I visited his mom in Turkey some weeks ago we tried börek with nettle and feta (so good) which was shaped as a huge cinnamon roll. And when I first started to research börek I was actually trying to replicate that shape, however, I decided to take babysteps as the Tyrkish kithcen isn't always the easiest ;)
However, Don't be scared by this version of börek! Börek is surprisingly easy to make. So easy, that I almost think I can make it next time without a recipe! I got inspired by this recipe which also has a handy video guide attached. I added some extra spices and used real Turkish Börek cheese instead of traditional feta. You can get both the cheese and yufka dough in a turkish supermarket/green grocer or a well assorted supermarket!
For this recipe you need:
- 10 Phyllo Dough sheets (also called yufka dough)
- 3 tablespoon vegetable oil
- 1/2 cup of skim milk
- 1 large egg
- 2 tablespoons plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk for glacing the top
- 500g (1 lbs.) fresh baby spinach (washed)
- 1 medium red onion, peeled and chopped
- 1 tablespoon olive oil
- 1 cup Börek cheese, crumbled (regular feta cheese can also be used)
- 1/2 teaspoon cumin
- 1/2 teaspoon chilli powder
- a pinch of salt & peber
- Whisk olive oil, milk, 1 egg, yogurt, salt and pepper in a bowl until combined(It should look like a very watery pancake dough)
- Heat 1 tablespoon of olive oil in a pan. Add the chopped red onion and cook until fragrant for around 3-5 minutes. Then add spinach, cumin, chilli powder, salt and pepper. Cook it, in medium heat, and stir until the spinach loses most of its volume.
- pour it in a mesh strainer to seperate it from all of its juices. you want it as dry as possible. Place it in a bowl, add the feta cheese and stir it gently until combined.
- Line a baking sheet with parchment paper. pour a bit of olive oil on it so the börek doesn't stick.
- Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture. Repeat one more time.
- Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1 cm space on the edges and corners.
- Continue with placing 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture twice.
- Place the last phyllo dough on top and brush it with 2 tablespoons of the milk mixture.
- Cover it with stretch film, place it in the fridge and let it rest at least 2 hours.
- When it's ready to bake, heat the oven to 200 C. (350 F.) degrees.
- Slice the borek eevenly into little squares. Brush it with 1 egg yolk and sprinkle each piece with sesame seeds.
- Place it in the oven and bake for 20-30 minutes or until it's golden brown.