Spinach Borek is one of the Turkish Boreks that is a light and tasty snack or appetizer. Turkish Bork is made with Yufka dough or filo dough. The inside of the dough can be filled with any foodstuff according to your taste. One of the most popular types of Turkish Bork is meat borek. But for a lighter and healthier snack, vegetables borek or spinach rolls are more appropriate. Are you ready for easy and simple spinach rolls recipe?
Burek also börek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, of Turkish origins and also found in the cuisines of the Balkans, the South Caucasus, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is occasionally sprinkled with sesame or nigella seeds.
It may have been invented in the homeland of wheat, what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire. It became a popular element of Ottoman cuisine, or it may date back earlier to the Classical era of the eastern Mediterranean region. lets read yummy recipe:
Ingredients
- 1 tablespoon oil
- 4 green onions
- 450 gr frozen spinach
- 2 garlic cloves
- 250 gr feta
- 200 gr cottage cheese
- 100 gr smetana or crème fraiche
- 2 small eggs
- salt and pepper
- 3 very large sheet of phyllo dough (more if necessary to obtain 16 rolls) (See note)
- about 4-5 tablespoons oil
Instructions
Step 1
Haw the spinach and squeeze it very well to remove the excess moisture.
Step 2
Preheat the oven 400 F.
Step 3
Chop the onions very thinly and cook them in the heated oil for a couple of minutes. Mix the onions, spinach, grated garlic cloves, crumbled feta cheese, cottage cheese, smetana/creme fraiche and eggs very well. Add salt and pepper to taste.
Step 4
Place one sheet of phyllo pastry on the working surface. Brush it with oil. Place another sheet on top, brush again and finish with another phyllo pastry sheet. Brush this one as well.
Step 5
Cut the phyllo sheets in order to get 16 rectangles of about 25×18 cm/10×7 inches. Place one heaped tablespoon of the filling on the lower side of each rectangle. Fold the sides over the filling and roll the pastry starting on the lower side.
Step 6
Place the rolls on a baking sheet lined with baking paper with the seam facing down. Brush the rolls with oil as well.
Step 7
Bake for 30 minutes or until golden brown. Cover the rolls loosely with aluminum foil after half the time if they seem to get too dark.
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