- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 215.9
- Total Fat: 7.5 g
- Cholesterol: 32.1 mg
- Sodium: 1,045.4 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.2 g
- Protein: 7.2 g
Turkish spinach and feta borekSubmitted by: ZDUAA08
IntroductionA meal that was taught to me by some turkish friends who were staying with us. It's really flavoursome, and can be eaten either as a starter (use smaller slices) or as a light lunch. A meal that was taught to me by some turkish friends who were staying with us. It's really flavoursome, and can be eaten either as a starter (use smaller slices) or as a light lunch.
For the pastry
400g Filo / phyllo pastry sheets
1 medium egg
0.25 cup of 1% (skimmed) milk
black onion seeds to decorate
For the filling
350g fresh spinach (if using frozen equivelant ensure all the liquid has strained properly).
1/3 cup (or to taste) feta cheese
1 medium onion
1 tbsp Olive oil
3/4 tsp salt
Spices to taste - I use 1/4 tsp tumeric, 1/4 tsp cumin & 1/2 tsp of turkish kebab spices
You will need an 8-10 inch oven proof flan dish
(will also work with a baking tray or cassarole dish but nutritional info is for 1/8th of a flan dish)
1- Dice onion into small pieces
2- In a large lidded frying pan fry in the oil and salt for aprox 4 mins unitl the onion turns translucent and slightly brown.
3- Add the spices and mix
4- Add all the (thoughly washed and drained) spinach & cover.
4- once the spinach has reduced in bulk, mix in with the onion and spices mix
5 - cook until all the spinach has gone soft. - set aside
While the onions and spinach are cooking prepare your flan dish
6- lightly coat the flan dish in a tiny amount of the olive oil (use some kitchen paper towel with oil)
7- open up the pastry sheets and allow to air, meanwhile whisk the egg and milk together -
8 - choose a piece of pastry which is un-torn and will cover the whole of the dish and up the sides. Place in the dish carefully. Brush the pastry with the egg/milk mixture. Use up half the pastry by gradually layering stips/pieces of the pastry to cover the dish evenly - making sure that each layer is covered in a light coating of the egg milk mix - this is imortant as it ensures the pastry cooks properly - DO NOT allow two layers of dry pastry to touch each other. Also ensure that the egg mix does not drip or seep between the dish and the pastry otherwise it will stick.
9 - Once half the pastry is used up fill the pie with the spinach mixture & crumble the feta mixture ontop.
10 - now layer the pastry again ontop - again ensuring that all the layers are coated with egg/milk and that the egg/milk doesn't go into the dish itself.
11- once all the pastry's finished, sprinkle with onion seeds
12 - bake at 180 degrees centigrade for aprox 10-15 min until golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user ZDUAA08.
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Member Ratings For This Recipe
My husband is Turkish and loves Borek. My MIL gave us a recipe that lacked main specifics...hmmmm.... But Hah, I found this one and made it and it is WAY better than hers and healthier too...except I ate half of it to myself!!! Even my 3yr old PICKY son loved it too. My husband loved it too! - 7/12/10