Turkish Spinach Börek with Feta Cheese

Ingredients

In this Turkish adaptation, we replace the traditional taro leaves used in Palusami with spinach, a widely available leafy green in Turkish cuisine. Additionally, we incorporate feta cheese, a staple in Turkish cooking, to add a creamy and tangy flavor to the börek. The cooking technique also differs, as we bake the börek instead of steaming it. We alse have the original recipe for Palusami, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 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
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (total), 14g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, sauté the chopped onion and minced garlic until translucent.
3. 3.
   Add the fresh spinach leaves to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   Once cooled, squeeze out any excess moisture from the spinach and transfer it to a mixing bowl.
5. 5.
   Add the crumbled feta cheese to the spinach mixture and season with salt and pepper. Mix well.
6. 6.
   Lay one sheet of phyllo pastry on a flat surface and brush it with melted butter. Repeat this step with four more sheets, stacking them on top of each other.
7. 7.
   Spread half of the spinach and feta mixture evenly over the layered phyllo pastry.
8. 8.
   Repeat the layering process with the remaining five sheets of phyllo pastry and the remaining spinach and feta mixture.
9. 9.
   Fold the edges of the phyllo pastry inward to seal the börek.
10. 10.
    Brush the top of the börek with melted butter.
11. 11.
    Place the börek on a baking sheet and bake in the preheated oven for 30-35 minutes, or until golden and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and 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 thoroughly wash the spinach leaves to remove any dirt or grit. Remove any tough stems before cooking.
• Feta cheese — Use a good quality feta cheese for the best flavor. If desired, you can substitute it with a similar Turkish cheese like beyaz peynir.

Tips & Tricks

• If you prefer a crispier börek, brush each layer of phyllo pastry with butter before adding the filling.
• Serve the börek warm or at room temperature for the best taste and texture.
• Leftover börek can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore its crispiness.

Serving advice

Serve the Turkish Spinach Börek as a main course accompanied by a fresh salad or as an appetizer alongside a selection of Turkish mezes.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or nigella seeds on top of the börek before baking. This will add a touch of visual appeal and a subtle nutty flavor.