Roman-style Kol Böreği

Ingredients

In this Roman-style adaptation of Kol Böreği, we incorporate ingredients and flavors commonly found in Roman cuisine. While the original Turkish version often uses feta cheese, we substitute it with ricotta cheese, which is more commonly used in Roman dishes. Additionally, we enhance the filling by adding Roman herbs such as marjoram and thyme, which infuse the böreği with a distinct Roman flavor profile. We alse have the original recipe for Kol böreği, so you can check it out.

• 500g (17.6 oz) yufka pastry sheets 500g (17.6 oz) yufka pastry sheets
• 500g (17.6 oz) ricotta cheese 500g (17.6 oz) ricotta cheese
• 300g (10.6 oz) spinach, blanched and chopped 300g (10.6 oz) spinach, blanched and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon thyme 1 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste
• 4 eggs, beaten 4 eggs, beaten
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

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 blanched and chopped spinach to the pan, and cook for a few minutes until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the ricotta cheese, cooked spinach, marjoram, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Grease a baking dish with melted butter.
6. 6.
   Place a layer of yufka pastry sheets in the baking dish, brushing each sheet with melted butter.
7. 7.
   Spread a layer of the ricotta cheese and spinach mixture over the pastry sheets.
8. 8.
   Repeat the process, layering the pastry sheets and filling until all the ingredients are used, finishing with a layer of pastry sheets on top.
9. 9.
   Brush the top layer of pastry sheets with melted butter.
10. 10.
    Cut the böreği into squares or triangles.
11. 11.
    Pour the beaten eggs over the böreği, making sure to cover all the pieces.
12. 12.
    Bake in the preheated oven for about 40-45 minutes, or until the böreği is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Yufka pastry sheets — If yufka pastry sheets are not available, you can substitute with phyllo dough, which is a similar thin pastry.
• Ricotta cheese — If ricotta cheese is not available, you can use cottage cheese as a substitute.
• Spinach — Make sure to blanch the spinach before chopping to remove any bitterness.

Tips & Tricks

• To achieve a crispy böreği, make sure to brush each layer of pastry sheets with melted butter.
• Allow the böreği to cool for a few minutes before serving to allow the flavors to meld together.
• Serve the böreği warm or at room temperature for the best taste and texture.
• You can add additional herbs such as parsley or basil to the filling for extra flavor.
• Leftover böreği can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Roman-style Kol Böreği as a main course accompanied by a fresh salad or as an appetizer for a Roman-themed dinner party. Cut the böreği into squares or triangles and arrange them on a platter for easy serving.

Presentation advice

When serving the Roman-style Kol Böreği, garnish it with a sprinkle of fresh herbs such as marjoram or thyme to add a pop of color. You can also drizzle some olive oil over the böreği for an extra touch of richness.