This Spinach and Cheese Borek recipe or Spinach Pie is my Mother in Laws and her favourite of all the types of borek. It is of course seasonal and certainly reminds me of winter and early spring.
Borek is a classic dish in Turkey, it is served as a snack or meal and comes in all shapes and forms. This recipe is probably the simplest way of making borek and the same method can be used, using different fillings, like cheese and parsley, potato, leak, dill and cheese and so on.
When I first made this recipe a few years ago I had been at my Mother in Laws and decided I would try making my own Spinach and Cheese Borek. I was making the recipe all from memory. I had layered all the Spinach and Yufka together but it just didn’t look right. In the end I had to ask my husband where I was going wrong. He looked then burst into laughter. My Borek was more like the Galata Tower, I had forgotten to chop up my Spinach and it was towering above my baking tray. My husband is very fond of telling this story to people much to my embarrassment!
So lets get started.
Ingredients for Spinach and Cheese Borek
3 or 4 large Yufka Sheets or Filo Pastry sheets
1/2 Kilo of Spinach
250 grams Turkish White Cheese or Feta (I like to use Koy Peynir, Village White Cheese)
Spring Onions large Bunch
Parsley Large Bunch
Red Pepper Flakes, (optional)
3 or 4 large tablespoons of thick yoghurt, Greek yoghurt will do
1 to 2 tablespoons Olive Oil
Sesame and Nigella Seeds
Heat oven to 180 c
You will need a large baking tin, about 3 inches deep, a pyrex dish will do as well.
Spinach and Cheese Borek Recipe
First you will need to wash and clean all the spinach especially if you buy it from the markets here in Turkey as it tends to come with half the field attached. You will then need to cut the ends of the spinach leaves. If you are buying spinach outside of the Turkey it tends to come prepared and washed so a little less work involved.
Wash your parsley and Spring Onions. And then leave all your greens to dry.
Once dry take your Spinach leaves and roughly chop them and add to a large bowl, now roughly chop your parsley and then your spring onions and add these to the bowl. Now mix them all together.
Crumbly through your cheese and add in a little slat and if you want a little heat to your Borek you can add in some rea pepper flakes. Now pour over a little olive oil.
Mix everything together and your Borek filling is ready.
Now take the Yogurt and thoroughly mix together with your olive and egg.
Now its time to assemble your borek, take one sheet of pastry and layer over the bottom of your baking tray. Tear off the excess pastry that hangs over the edge of your pan and lay these in the bottom of the pan, now take some of the yoghurt mix and spread a thin layer over the top of the pastry. Once you have done this take half of your filling and layer on top of your pastry and yoghurt mix.
Now take a second sheet of pastry and layer this on top of the spinach, this time don’t use any of the yoghurt mix just add the the rest of the spinach filling.
Now take a 3rd sheet of pastry and layer on top of the spinach this is the final layer. Tear off any of the pastry hanging over the edges, if you have any gaps or holes use the excess pastry to cover these. Now use the rest of your yoghurt mix the spread it over the top of your pastry.
Once it is all evenly spread, you can spring some sesame and nigella seeds over the top.
Bake in the oven at 180 c for about 30 minutes or till golden brown.
© 2014 – 2015, Kerry Arslan. All rights reserved.