Homemade Spinach and Feta Kol Böreği

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 300g (10.5 oz) fresh spinach, chopped 300g (10.5 oz) fresh spinach, 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
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

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, salt, and black pepper. Mix well.
5. 5.
   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.
6. 6.
   Spread half of the spinach and feta mixture evenly over the layered phyllo pastry.
7. 7.
   Roll the layered phyllo pastry tightly into a log shape.
8. 8.
   Cut the log into 2-inch wide pieces and place them in a greased baking dish, arranging them in a spiral pattern.
9. 9.
   Repeat steps 5-8 with the remaining phyllo pastry and filling.
10. 10.
    Brush the top of the böreği 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 serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry covered with a damp cloth while working with it to prevent it from drying out.
• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.

Tips & Tricks

• To achieve a crispy böreği, make sure to brush each layer of phyllo pastry with melted butter.
• If you prefer a milder flavor, you can substitute half of the feta cheese with ricotta cheese.
• 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 3 days.
• Reheat the böreği in a preheated oven at 180°C (350°F) for a few minutes to restore its crispiness.

Serving advice

Serve the Spinach and Feta Kol Böreği as a main course accompanied by a fresh salad or as an appetizer for a Turkish-inspired feast. It pairs well with a dollop of yogurt or a squeeze of lemon juice for added tanginess.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or nigella seeds on top of the böreği before baking. The seeds will add a beautiful texture and a hint of nuttiness to the finished dish.