Homemade Spinach and Feta Su Böreği

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) 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 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter, melted 1 tablespoon butter, melted
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried mint 1 teaspoon dried mint
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

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, crumbled feta cheese, dried dill, dried mint, salt, and 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 a thin layer of the spinach and feta mixture evenly over the phyllo pastry.
7. 7.
   Repeat the layering process with the remaining 5 sheets of phyllo pastry and spinach and feta mixture.
8. 8.
   Brush the top layer with melted butter.
9. 9.
   Using a sharp knife, cut the börek into squares or triangles.
10. 10.
    Place the börek on a baking sheet and bake 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 — Make sure to keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.
• Spinach — Ensure that the spinach is thoroughly washed and dried before chopping to remove any grit or moisture.
• Feta cheese — Use a good quality feta cheese for the best flavor and texture.
• Dried dill and mint — If you prefer, you can use fresh herbs instead of dried ones. Simply double the amount.

Tips & Tricks

• To achieve a crispier börek, brush each layer of phyllo pastry with melted butter generously.
• If you want to add a hint of sweetness, sprinkle a pinch of sugar over each layer of phyllo pastry before adding the filling.
• Serve the börek warm for the best taste and texture.
• Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain its crispiness.
• Experiment with different fillings such as ground meat, mushrooms, or cheese and parsley.

Serving advice

Serve the Spinach and Feta Su Böreği as an appetizer or a main course. It pairs well with a fresh salad or a side of yogurt for a complete meal.

Presentation advice

Arrange the börek on a platter, garnish with a sprinkle of dried mint, and serve it warm. The golden brown layers of phyllo pastry will be visually appealing and inviting.