Turkish Borek Recipe
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5
2 reviews
Excellent
Turkish Borek Recipe
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This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.
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Ingredients
For the Crust
- 1 phyllo dough thawed if frozen
- extra virgin olive oil for greasing
- 1 egg beaten, medium
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
For the Filling
- 8 ounces spinach roughly chopped, leaves
- 2 tablespoons extra virgin olive oil
- salt sea salt
- black pepper freshly ground
- 1 egg beaten, medium
- 7 ounces cheddar cheese grated, medium, or Turkish taze kaşar
- 7 ounces feta cheese drained and crumbled, or beyaz peynir
For the Egg and Milk Mixture
- 1 egg beaten
- 1/2 cup milk whole
- 1 tablespoon extra virgin olive oil
- 1/3 cup sparkling water
- salt sea salt
- black pepper freshly ground
Instructions
- Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
- Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
- Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
- Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
- Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
- Make a flaky phyllo base. Divide the sheets into two piles - this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
- Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
- Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
- Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.
- You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
- You can prepare it up to
- 2 hour
- s
- ahead and keep covered in the refrigerator before baking. You can also freeze the cooked b
- ö
- rek
- slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen
- at
- 400°F until warmed through, 8–10 minutes.
- Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.
- What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
- Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
- Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!
Nutrition Information
Show Details
Calories
292.9kcal
(15%)
Carbohydrates
22.6g
(8%)
Protein
11.5g
(23%)
Fat
17.4g
(27%)
Saturated Fat
7.1g
(36%)
Polyunsaturated Fat
1.7g
(10%)
Monounsaturated Fat
6.6g
(33%)
Trans Fat
0.01g
(1%)
Cholesterol
73.4mg
(24%)
Sodium
515.3mg
(21%)
Potassium
196.4mg
(4%)
Fiber
1.4g
(6%)
Sugar
0.7g
(1%)
Vitamin A
2083.8IU
(42%)
Vitamin C
5.3mg
(6%)
Calcium
259.8mg
(26%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 2929 kcal
% Daily Value*
| Calories | 292.9kcal | 15% |
| Carbohydrates | 22.6g | 8% |
| Protein | 11.5g | 23% |
| Fat | 17.4g | 27% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 6.6g | 33% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73.4mg | 24% |
| Sodium | 515.3mg | 21% |
| Potassium | 196.4mg | 4% |
| Fiber | 1.4g | 6% |
| Sugar | 0.7g | 1% |
| Vitamin A | 2083.8IU | 42% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 259.8mg | 26% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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