Turkish Spinach and Feta Börek

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 100g (3.5 oz) melted butter 100g (3.5 oz) melted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the spinach leaves to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   Once cooled, squeeze out any excess liquid from the spinach and transfer it to a mixing bowl.
5. 5.
   Add the crumbled feta cheese, chopped dill, chopped parsley, salt, and pepper to the spinach mixture. Mix well to combine.
6. 6.
   Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Place another sheet on top and repeat the process until you have 5 layers.
7. 7.
   Spread a generous amount of the spinach and feta filling evenly over the layered phyllo pastry.
8. 8.
   Repeat the layering process with the remaining 5 sheets of phyllo pastry, brushing each layer with melted butter.
9. 9.
   Carefully roll the layered phyllo pastry into a tight log.
10. 10.
    Place the börek on a baking sheet lined with parchment paper and brush the top with melted butter.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing into individual portions.
13. 13.
    Serve warm and enjoy!

Treat your ingredients with care...

• Phyllo pastry — To prevent it from drying out, cover the unused sheets with a damp cloth while working with individual sheets.
• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before cooking.

Tips & Tricks

• For a variation, you can add crumbled cooked ground beef or lamb to the spinach and feta filling.
• If you prefer a milder flavor, you can substitute the feta cheese with ricotta or cottage cheese.
• To achieve a crispier crust, brush the top of the börek with beaten egg before baking.
• Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.
• Serve the börek with a dollop of Greek yogurt or a side salad for a complete meal.

Serving advice

Serve the Turkish Spinach and Feta Börek warm as an appetizer, snack, or even as a main course. Cut it into individual portions and garnish with a sprinkle of fresh dill or parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, you can sprinkle some sesame seeds or nigella seeds on top of the börek before baking. This will add a beautiful texture and a hint of nuttiness to the dish.