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Spinach Borek (Ispanakli Borek)
Spinach Borek (Ispanakli Borek) is a delicious Turkish pastry made of thin flaky dough called "yufka" filled with spinach and onions.
Prep Time
1 hr 20 mins
Cook Time
20 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
Ingredients
For the Spinach Filling
- 1 tablespoon olive oil
- 2 medium onion (finely diced)
- 1 clove garlic (finely chopped)
- ½ finely chopped red chilli (optional) or ¼ teaspoon chili flakes
- ½ tablespoon tomato paste (optional)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- 750 g spinach (washed, dried and chopped)
For the Sauce
- 1 whole egg
- 2 egg whites (the yolks to use for egg wash)
- ⅓ cup full fat milk
- ⅓ cup vegetable oil
For Rose Shaped Borek
- 3 sheets fresh yufka
- ¼ cup melted butter
- 2 egg yolks
- sesame seeds or nigella seeds (to sprinkle on top)
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.
Cup of Yum
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
- Make sure the oven is heated to 180° C - 360° F (fan oven) before you put the borek in. A cold oven would cause a longer cooking time and less crispy pastries.
- You can make the spinach filling a day before and keep it refrigerated until you need it.
- Wash your spinach leaves thoroughly and dry them using a salad spinner or leave them on a colander until the leaves are dry.
- Turn your fresh garlic into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
57mg
(19%)
Sodium
430mg
(18%)
Potassium
448mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
6077IU
(122%)
Vitamin C
20mg
(22%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12portions
Amount Per Serving
Calories 284
% 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.