Spinach & Feta Borek

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Borek is a cripsy pastry with a savoury filling eaten as a snack or even for breakfast in parts of Eastern Europe and particularly Turkey.

I have grown up in an area with there’s a big Turkish community so I have been lucky enough to have enjoyed these babies my whole life. I am glad to be able to share this recipe with you, please do give it a go!

Ingredients

  • 200g spinach
  • 200g feta cheese (crumbled)
  • 4 filo pastry sheets
  • 1/2 onion (fine dice)
  • 2 cloves of garlic (sliced)
  • Salt
  • Pepper
  • Nutmeg (freshly grated)
  • 25g butter (melted)
  • 1 medium egg (beaten)
  • 1/2 tsp nigella seeds
  • 1/2 tsp sesame seeds

Method 

Preheat your oven to 180°/356°F/Gas Mark 4

1. Wash the spinach and leave to dry off on a clean tea towel. Sweat off the onion and garlic in a tablespoon of olive oil on a medium heat.

Once they are translucent you can add in the spinach and wilt it all down. Season it well with salt, pepper and nutmeg. I have deliberately left out the measurements because it’s down to your own TASTE! BUT don’t add a lot of salt as the feta cheese is salty as it is! Once your spinach is cooked, which won’t take long at all, add in the crumbled feta cheese and mix it all through. After that, take it all out and set aside. That is your borek filling done!

2. Lay out a sheet of filo, mix the melted butter with a tablespoon of veg/sunflower oil, and now lightly paint the whole sheet of pastry with butter/oil combo, using a brush. Lay another sheet of pastry directly on top and using your hands give it a very light press to ensure both sheets are stuck together.

3. Brush all over with the remaining butter/oil and then add the filling in a long strip at the bottom of the pastry, leave an inch or two gap nearest to you as that will help you when it comes to rolling the pastry.

4. Now carefully roll the filling up into a long sausage. Now paint the sausage with the beaten egg and sprinkle over the sesame seeds and nigella seeds.

5. Slice up the borek into four inch sections and place in the oven for about 20 minutes. Once they are cooked, let them rest for a minute or two as they will hot! Then dig in!

TOP TIPS

I highly suggest slicing up some fresh cucumber and tomato to go along with your borek, trust me they go amazingly well with the salty savoury pastry!!

You can make the filling in advance. Handy if you fancy having these as part of a delicious Sunday brunch.

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

You can also see what I’m up to on Instagram with the link below.

https://www.instagram.com/chefsach109/

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