Best 2 Spinach And Feta Borek Recipes

Spinach and feta borek is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Originating from Turkish cuisine, this savory pastry is made with layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, and various herbs and spices. The result is a golden-brown, crispy pastry with a flavorful and satisfying filling. Whether you prefer a vegetarian option or want to add meat or other vegetables, there are endless possibilities for customizing your spinach and feta borek. In this article, we will explore some of the best recipes for spinach and feta borek, providing step-by-step instructions and helpful tips to ensure a perfect result every time.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND FETA BOREK

Spinach and Feta Borek image

In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.

Provided by David Tanis

Categories dinner, lunch, weekday, pies and tarts, vegetables, appetizer, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound baby spinach or other cooking greens, sliced into 1/2-inch ribbons
1 cup chopped parsley (from 1 small bunch)
1 cup chopped fresh dill (from 1 small bunch)
6 scallions, thinly sliced (about 3/4 cup)
1 teaspoon dried oregano
4 eggs, beaten
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes
8 ounces crumbled feta (about 2 cups)
4 ounces grated Manchego or other sheep's milk cheese (1 cup)
1/2 cup extra-virgin olive oil, plus more as needed
6 sheets phyllo dough

Steps:

Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

TURKISH SPINACH & FETA BOREK

Turkish Spinach & Feta Borek image

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge!

Provided by Um Safia

Categories Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

7 sheets phyllo pastry
2 -3 tablespoons extra virgin olive oil
1/2 cup skim milk
2 medium free range eggs
1 pinch salt
300 g frozen chopped spinach (drained REALLY well!)
1/3 cup crumbled feta, good quality
1 brown onion, grated
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

Steps:

To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
In a bowl, whisk the eggs, olive oil & milk.
Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.

Nutrition Facts : Calories 301.6, Fat 17.6, SaturatedFat 4.7, Cholesterol 104.8, Sodium 444.2, Carbohydrate 25.9, Fiber 3.3, Sugar 2.6, Protein 11.3

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have phyllo dough, you can use puff pastry or even wonton wrappers.
Be careful not to overfill the borek, or it will be difficult to fold and seal.
Bake the borek until it is golden brown and crispy.
Serve the borek warm with a side of tzatziki sauce or yogurt.

Conclusion:

Spinach and feta borek is a delicious and versatile dish with a rich history and culture. Whether you are looking for a quick and easy weeknight meal or an impressive appetizer for a party, borek is a surefire hit. With its flaky phyllo dough, creamy spinach and feta filling, and irresistible golden brown crust, borek is a dish that everyone will love. So next time you are looking for a new and exciting recipe to try, give spinach and feta borek a try. You won't be disappointed!