Spinach Borek (Ispanakli Borek)
User Reviews
5
-
Prep Time
1 hr 20 mins
-
Cook Time
40 mins
-
Total Time
2 hrs
-
Servings
12 portions
-
Calories
284 kcal
-
Course
Side Dish, Main Course, Breakfast, Appetizer, Snacks
-
Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Spinach Borek (Ispanakli Borek)
Description
This Spinach Borek recipe begins with cooking a filling made from sautéed onions, garlic, and optional chili, combined with tomato paste and a seasoning blend of salt, black pepper, and paprika. Fresh spinach is added and cooked down until the moisture evaporates, then the mixture is cooled to prepare for assembly.
Meanwhile, a sauce consisting of whole egg, egg whites, milk, and vegetable oil is whisked together to be used within the pastry layers, enhancing moisture and texture. Yufka sheets are brushed with this sauce and scattered with portions of the spinach filling. The filled dough is shaped into rose forms to create an appealing presentation.
The borek is baked in a preheated oven until the pastry is crisp and golden. Its layers have a pleasing flaky texture complemented by the tender, spiced spinach filling. This pastry is suitable for serving as an appetizer or part of a meal.
Proper oven temperature and drying of spinach leaves help ensure the best texture, while preparing the filling a day ahead allows flavors to meld and simplifies assembly.
Ensure your oven is fully preheated to 180°C (360°F fan) before baking to achieve a crisp pastry.The spinach filling can be made one day in advance and refrigerated until assembly.Dry the spinach thoroughly using a salad spinner or colander to avoid a soggy filling.Fresh garlic can be mashed or grated to incorporate fully into the filling.
Ingredients
For the Spinach Filling
- 1 tablespoon olive oil
- 2 medium onion (finely diced)
- 1 clove garlic (finely chopped)
- ½ red chili pepper or ¼ teaspoon chili flakes, finely chopped, optional
- ½ tablespoon tomato paste (optional)
- ½ teaspoon black pepper freshly ground
- 1 teaspoon paprika
- ½ teaspoon salt
- 750 g spinach (washed, dried and chopped)
For the Sauce
- 1 egg whole
- 2 egg the yolks to use for egg wash, white
- ⅓ cup milk full fat
- ⅓ cup vegetable oil
For Rose Shaped Borek
- 3 heets yufka fresh
- ¼ cup butter melted
- 2 egg yolk
- sesame seeds to sprinkle on top, or nigella seeds
Instructions
Cooking the Spinach Filling
- Heat a large pan or wok on medium heat.
- Add olive oil and gently saute the onions and garlic until translucent.
- Stir in the tomato paste, chili, salt, pepper, and paprika, and saute for another minute.
- Add the spinach and cook for a few minutes on high heat until the water from the spinach totally evaporates.
- Remove from the heat and let it cool down before using for borek.
Preparing the Sauce
- Put 2 egg whites+ and 1 whole egg in a bowl and whisk lightly.
- Pour in the milk and vegetable oil and whisk to combine. Set aside to use when required.
Shaping the Rose Shaped Borek
- Preheat the oven to 180° C - 360° F (fan oven).
- Line a rectangular baking tray size of 35cm x 25 cm or a round tray size of 28cm dia with a baking sheet.
- Lay a piece of yufka on a work surface and scatter 2-3 tablespoon of the sauce on it, spread the sauce evenly using a pastry brush.
- Divide the filling into 3 and scatter ⅓ of it on yufka evenly. Then cut the yufka in quarters. You will have 4 large triangles.
- Take one of the triangles and roll it starting from the large side into a long sausage shape.
- Swirl the long sausage into a rose shape, and tuck the loose end piece underneath the rose.
- Repeat the same for the rest of the yufka pieces, you should have 12 roses out of 3 yufka sheets.
- Place them on a baking tray and brush with melted butter and then egg yolk.
- Sprinkle on sesame seeds or nigella seeds.
- Place the tray in the oven and cook the boreks for 40 minutes or until golden brown.
Notes
- Ensure your oven is fully preheated to 180°C (360°F fan) before baking to achieve a crisp pastry.
- The spinach filling can be made one day in advance and refrigerated until assembly.
- Dry the spinach thoroughly using a salad spinner or colander to avoid a soggy filling.
- Fresh garlic can be mashed or grated to incorporate fully into the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12portions
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 430mg | 18% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 6077IU | 122% |
| Vitamin C | 20mg | 22% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
