There is nothing more delicious than the combination of spinach, sweet onions, salty cheeses, and melt-in-your-mouth pastry with a crunchy topping. No wonder why spinach borek is such an essential part of the Turkish mezze culture!
- 2 tbsp olive oil
- 400g frozen spinach (14 oz)
- 1 small onion, finely chopped
- 1 ½ tsp salt
- 150g lor or çökelek cheese (you can use cottage cheese) (2/3 cup)
- 50g beyaz peynir (you can use feta) (1/3 cup)
- ½ tsp black pepper
- ½ kirmizi biber (you can use mild chili powder)
- 35ml vegetable oil (3 tbsp)
- 50ml milk (1/4 cup)
- 6 sheets of yufka cut into the size of your baking pan (you can use filo pastry)
- 1 egg yolk
- 1 tbsp nigella seeds
- 1 tbsp sesame seeds
- Heat half of the olive oil in a non-stick pan over medium heat. Add the frozen spinach and break the blocks into smaller chunks with a wooden spoon. Cook for 6 min, stirring from time to time.
- When the spinach is cooked (wilted and warm), drain through a colander and squeeze out the excess water using the back of the spoon. Set aside to cool.
- Swipe the pan clean with a paper towel and pour the rest of the olive oil. Heat over low-medium heat and add the chopped onion. Cook until it wilts and turns translucent, about 5 to 7 min.
- Add the cooked spinach, onion and salt to a mixing bowl. Mix until combined. Crumble the cheeses on top and add the rest of the seasoning. Mix with your hands (it’ll be easier).
- Taste and adjust the seasoning accordingly. The filling should be slightly saltier than you think because it will be stuffed between 6 sheets of yufka (or filo pastry).
- Take the yufka (or filo pastry) out of the fridge and let it sit at room temperature for 5 min before opening the package. In a small bowl, whisk the vegetable oil and milk together.
- Line a 29*22cm (11*8in) rectangular baking pan with baking paper. Preheat the oven to 180°C (350°F).
- Place one sheet of yufka (or filo pastry) at the bottom of your baking dish. You might need to cut it, so it can properly fit the pan. Brush liberally with the oil and milk mixture.
- Place 1/5 of the filling over the yufka. The filling won’t cover the pastry entirely and it’s totally normal.
- Repeat the layers (1 sheet of yuka, 1/5 of the filling), not forgetting to liberally brush the pastry before placing the filling, finishing off with the 6th layer of yufka. In total, your spinach borek should have 5 layers of filling and 6 layers of yufka.
- Beat the egg yolk and what is left of the oil and milk mixture together. Pour on top of the spinach borek and brush liberally. Sprinkle the seeds on top and cut the spinach borek into 8 equal pieces with a sharp knife.
- Bake for 30 to 35 min, until golden brown. Remove from the oven, cover with a kitchen towel and allow the spinach borek to rest for 30 min (but the longer, the better). Serve slightly warm or at room temperature.
- Serving Size: 4 slices of spinach borek
- Calories: 886
- Fat: 48.3g
Keywords: mezze, vegetarian dinner, turkish ingredients