Paçanga Böreği with a Twist

Ingredients

• 500g (17.6 oz) yufka pastry sheets 500g (17.6 oz) yufka pastry sheets
• 300g (10.6 oz) spinach, chopped 300g (10.6 oz) spinach, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes 1/4 teaspoon red pepper flakes
• 1/4 cup olive oil 1/4 cup olive oil
• 1/4 cup melted butter 1/4 cup melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• 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 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 mixture with crumbled feta cheese, salt, black pepper, and red pepper flakes. Mix well.
5. 5.
   Grease a baking dish with melted butter.
6. 6.
   Lay one sheet of yufka pastry on the bottom of the baking dish, allowing the edges to hang over the sides.
7. 7.
   Brush the yufka sheet with melted butter.
8. 8.
   Repeat the process, layering the yufka sheets and brushing each layer with melted butter.
9. 9.
   Spread the spinach and feta mixture evenly over the last layer of yufka.
10. 10.
    Fold the overhanging edges of the yufka sheets over the filling.
11. 11.
    Brush the top with melted butter.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.
14. 14.
    Cut into squares or triangles and serve warm.

Treat your ingredients with care...

• Yufka pastry — If yufka pastry is not available, you can substitute it with phyllo dough, which is more widely accessible. Just make sure to adjust the baking time accordingly, as phyllo dough may require less time to cook.
• Feta cheese — For a creamier filling, you can mix the crumbled feta cheese with a small amount of cream cheese or ricotta cheese.

Tips & Tricks

• To achieve a crispier crust, brush each layer of yufka pastry generously with melted butter.
• Serve the paçanga böreği warm for the best taste and texture.
• Pair it with a refreshing side salad to balance the richness of the böreği.
• Experiment with different fillings, such as mushrooms or roasted red peppers, to create your own unique twist on this classic dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness.

Serving advice

Serve the paçanga böreği as an appetizer or a main course. Cut it into squares or triangles and arrange them on a platter. Garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

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