Boşnak Böreği with Spinach and Feta Cheese

Ingredients

• 12 sheets of phyllo dough 12 sheets of phyllo dough
• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste
• Butter or cooking spray for greasing Butter or cooking spray for greasing

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Total), 9g (Saturated)
• Carbohydrates: 30g (Total), 3g (Sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooked spinach, crumbled feta cheese, dried dill, dried parsley, salt, and pepper. Mix well.
5. 5.
   Grease a baking dish with butter or cooking spray.
6. 6.
   Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter or spray with cooking spray.
7. 7.
   Repeat the process with 6 more sheets of phyllo dough, brushing each layer with butter or cooking spray.
8. 8.
   Spread the spinach and feta cheese mixture evenly over the layered phyllo dough.
9. 9.
   Layer the remaining 5 sheets of phyllo dough on top of the filling, brushing each layer with butter or cooking spray.
10. 10.
    Fold the overhanging edges of the bottom layers of phyllo dough over the top layers to seal the böreği.
11. 11.
    Brush the top layer with melted butter or spray with cooking spray.
12. 12.
    Using a sharp knife, score the top layer of phyllo dough into diamond or square shapes.
13. 13.
    Bake in the preheated oven for 30-35 minutes, or until the böreği is golden brown and crispy.
14. 14.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo dough — Make sure to thaw the phyllo dough according to the package instructions before using. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
• Spinach — If fresh spinach is not available, you can use frozen spinach. Thaw and drain it well before using in the recipe.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. You can also substitute it with other crumbly cheeses like goat cheese or ricotta.

Tips & Tricks

• To prevent the phyllo dough from drying out, cover the sheets with a damp cloth while working with them.
• If you prefer a crispier böreği, brush each layer of phyllo dough with melted butter instead of using cooking spray.
• Serve the böreği with a dollop of Greek yogurt or a side salad for a complete meal.
• Leftover böreği can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Experiment with different fillings such as mushrooms, spinach and cheese, or ground meat to create variations of this delicious böreği.

Serving advice

Serve the Boşnak böreği warm or at room temperature. Cut it into individual portions along the scored lines for easy serving. Garnish with fresh herbs like parsley or dill for an extra touch of freshness.

Presentation advice

Present the Boşnak böreği on a platter, showcasing the beautiful layers of phyllo dough and the vibrant green filling. You can also sprinkle some sesame seeds or nigella seeds on top before baking for added visual appeal.