Spinach borek remains my favorite go-to appetizer! After all, there is nothing more delicious than the combination of spinach, sweet onions, salty cheeses and melt-in-your-mouth pastry with a crunchy topping.
- 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) (⅔ cup)
- 50g beyaz peynir (you can use feta) (⅓ cup)
- ½ tsp black pepper
- ½ tsp kirmizi biber (you can use mild chili powder)
- 45ml vegetable oil (3 tbsp)
- 50ml whole milk (¼ 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
- Cook and drain the spinach. 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.
- Make the filling. 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 softened, about 7 min. Add the cooked onion, drained spinach and salt to a mixing bowl. Mix until combined. Crumble the cheeses on top and add the black pepper and chili powder. Mix with your hands (it’ll be easier). Taste and adjust the seasoning accordingly. The filling should be slightly saltier than what you would normally eat because it will be placed between 6 sheets of yufka (or filo pastry).
- Preheat the oven. Preheat the oven to 180°C (350°F). Line a 29*22cm (11*8in) rectangular baking dish with baking paper. 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.
- Assemble the spinach borek. Place one sheet of yufka (or filo pastry) at the bottom of your baking dish. You might need to cut it or rip it by hand, so it can properly fit the baking dish. Brush liberally with the oil and milk mixture. Place 1⁄5 of the filling over the yufka. The filling won’t cover the sheet of 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.
- Brush the top. 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. 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
- Calories: 886
Keywords: mediterranean mezze, vegetarian dinner, turkish meals for dinner, meatless monday