Gül Böreği with Spinach and Feta Cheese

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 300g (10.5 oz) fresh spinach, washed and chopped 300g (10.5 oz) 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 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 50g (1.75 oz) melted butter 50g (1.75 oz) melted butter
• Sesame seeds for garnish Sesame seeds for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a bowl, combine the cooled spinach, crumbled feta cheese, dried dill, salt, and pepper. Mix well.
5. 5.
   Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 5 layers.
6. 6.
   Cut the layered phyllo pastry into 5 equal strips.
7. 7.
   Take one strip and place a spoonful of the spinach and feta mixture at one end. Fold the pastry over the filling diagonally to form a triangle. Continue folding the pastry in a triangle shape until you reach the end of the strip.
8. 8.
   Repeat the process with the remaining strips of phyllo pastry and filling.
9. 9.
   Place the rose-shaped böreği on a baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle with sesame seeds.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Pat it dry before chopping.
• Feta cheese — Use good quality feta cheese for the best flavor. If desired, you can substitute it with a milder cheese like ricotta or cottage cheese.

Tips & Tricks

• To make the böreği extra crispy, brush each layer of phyllo pastry with melted butter before adding the next layer.
• If you prefer a stronger flavor, add a pinch of crushed red pepper flakes to the spinach and feta mixture.
• Serve the böreği warm for the best taste and texture.
• Leftover böreği can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore its crispiness.
• Experiment with different fillings such as mushrooms, sun-dried tomatoes, or roasted red peppers for a variation of flavors.

Serving advice

Serve the Gül Böreği as an appetizer or a main course accompanied by a fresh salad. It pairs well with a dollop of creamy yogurt or a squeeze of lemon juice for added tanginess.

Presentation advice

Arrange the rose-shaped böreği on a platter, allowing their beautiful shapes to be showcased. Sprinkle some fresh dill or parsley on top for a pop of color. Serve with a side of yogurt or a drizzle of olive oil for an elegant touch.