Spinach Börek

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A Börek is a savory pastry made with thin flaky dough popular in Turkey, across the Balkans and parts of the Middle East. It comes in all sorts of shapes and fillings and is best enjoyed if eaten by hands.

This version brings together delicate layers of phyllo dough with a flavorful herb- laced spinach and cheese filling. It is rich, comforting and makes a beautiful centerpiece for your table.

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Spinach Börek

Yield: Serves 4

Author: Fida Milki

Ingredients

For the filling:

• 1 tbsp olive oil
• 1 onion finely chopped
• 1 garlic clove minced
• 1 pound frozen spinach defrosted and well squeezed
• 1 tbsp fresh dill chopped
• 1 tsp dried mint
• 1/4 cup pine nuts toasted
• 1 egg beaten
• 4 1/2 oz crumbled feta cheese
• 1/4 cup ricotta cheese
• Salt and pepper to taste

For the shell:

• 3 tbsp olive oil
• 1/4 cup unsalted butter melted
• 7 sheets of phyllo dough

Instructions

Make the filling:

1. Heat the oil in a pan and add the chopped onion. Cook for 10 minutes stirring occasionally until softened and beginning to color.
2. Add the garlic and cook for 2 minutes then transfer the mixture to a large bowl.
3. Add the spinach and set aside to cool before adding the remaining ingredients.
4. Add the remaining ingredients, mix well and set aside.

Bring it all together

1. Preheat the oven to 400°F (200 C).
2. Line 15 x 10-inch baking dish with a piece of parchment paper.
3. Combine the oil and the melted butter in a small bowl.
4. Lay one piece of dough on a large clean work surface with the short end facing you.
5. Dip a pastry brush in the oil-butter mixture and brush a 2-inch strip of dough along the right hand side.
6. Place another sheet so that it overlaps the buttered strip and the left side of the second sheet is stuck to the right side of the first sheet.
7. Continue in the same way with a third sheet. Once you have your three sheets of dough stuck together, brush the whole sheet with some of the oil-butter mixture.
8. Spoon half the spinach mixture into a long, thin log along the bottom of the sheet, leaving a 2-inch border clear at the bottom and sides of the dough.
9. Carefully roll up the dough over the filling to form a long sausage. Fold in the sides of the phyllo about a quarter of the way up to seal the ends.
10. Repeat the whole process again with 3 more sheets and the remaining spinach mix.
11. Carefully roll the first sausage to make a snake shape on the prepared sheet.
12. Place the end of the second sausage adjacent to the end of the first one and continue to spiral it around to make one large snake.
13. Brush the whole thing with the remaining butter-oil mixture
14. Bake the Börek in the heated oven for 50 minutes until golden.
15. Remove from the oven and let cool for 20 minutes.
16. Serve warm and enjoy.