This spinach börek recipe is made with simple, everyday ingredients you can easily find at your local grocery store. Recipe by Aysegul Sanford of Foolproof Living.

Ingredients 

FOR THE SPINACH AND FETA FILLING:

1 tablespoon olive oil, or any vegetable oil such as avocado oil

1 medium-size onion, peeled and chopped

16 oz. baby spinach leaves , washed and dried

1/4 teaspoon kosher salt* 

1/4 teaspoon black pepper

8 oz. crumbled feta cheese

FOR THE MILK YOGURT MIXTURE:

3 tablespoon olive oil, or any vegetable oil such as avocado oil

½ cup whole milk

1 large egg

2 tablespoons plain whole-milk yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE LAYERS:

1 package of Phyllo Dough*, thawed overnight in the fridge

2 egg yolks

2 tablespoons sesame seeds

½ teaspoon Nigella seeds, optional

Instructions 

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.

Preheat the oven to 350 degrees F.

Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.

To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.

Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.

Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.

Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.

Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.

If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.

Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).

Mix egg yolks in a bowl.

Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.

Bake in the oven for 30-35 minutes or until it turns golden brown.

Let it cool for a few minutes, slice, and serve while it is still warm.

Notes:

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.

If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.

Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 

Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Images by Aysegul Sanford

The post Spinach and Feta Cheese Börek appeared first on Fethiye Times.

Turkish bakeries produce the most divine bread that you will ever eat. Gorgeous smells flood the nostrils and it’s hard to resist running in and indulging!

But did you know that many bakeries also make savoury pastries to delight your tastebuds?

Choosing a savoury pastry in Türkiye isn’t the same as choosing between a sausage roll or Cornish pasty (as delicious as they may be).  You are presented with a whole selection to choose from – an adventure in itself.

The Turkish love of pastries

Turkish people must be genetically bound to love pastries by now – they’ve been eating them since the nomads of Central Asia called an early börek (pastry dish) ‘buğra’, after Buğra Khan of Turkestan.

Börek

Börek are distinguished by their filling, cooking method and shape; square and cheesy (sometimes with spinach), cigar-shaped and meaty, plain and moist, pointy and potato chunky. They are made with very fine sheets of pastry (yufka) with various fillings.

So how do you know what’s what?

These are just a few of the most popular types of börek

Su böreği (water börek)- sheets of dough are boiled briefly in large pans, then a mixture of feta cheese and parsley (or in an alternative recipe minced meat, onions, tomato sauce) and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook.

Sigara böreği (cigar börek)– often served as a Meze or Breakfast dish. A small, cylindrical variety (shaped like a cigar hence the name) is often filled with feta cheese, potato, parsley and sometimes with minced meat or sausage. 

Kol böreği – prepared in long rolls, traditionally filled with cheese, potatoes, spinach, or meat, and baked at a low temperature. They are named after their long arm-like appearance.

Çiğ böreği – deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape. Cheese fillings are also popular.

Most Turkish people buy börek to eat with an ayran (yoghurt drink) for a quick breakfast, or grab a box to add to the perfect picnic platter.

Börek is delicious warm with a side salad – a perfect lunch.

Poğaça

Pogača (Poh-a-cha) is a type of bread baked in the ashes of the fireplace, and later on in the oven.

Every place makes its own version or more than one variety, and so they come in all different textures and flavors. Some poğaça are only one inch around and one inch high; others are much larger.

Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant.

It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top. Poğaça is sometimes served hot as an appetizer and/or bread.

Hot poğaça filled with beyaz peynir (white cheese) is particularly delicious.

“Buyrun” – “May I help you?”

Next time you can’t resist the pull of the bakery and you’re asked “buyrun” – “may I help you?” treat yourself to a pastry – or maybe two!

Sources: World Food Turkey

This article was first published on 21 May 2020

The post Pastries (Hamur Işleri) – the sheer goodness of simple pleasures appeared first on Fethiye Times.