Spinach and Feta Borek, a dish with ancient origins from traditional Turkish cuisine that we appreciate and also prepare, and not only that, Borek is also widespread in the Balkan countries such as Greece, Bulgaria, Slovenia, Serbia, Albania, Croatia, Montenegro, Macedonia, Kosovo, and Bosnia and Herzegovina. To write about these countries precisely, I researched online to avoid mistakes or omissions.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Turkish
- Seasonality: Winter, Spring
- Energy 201.50 (Kcal)
- Carbohydrates 16.72 (g) of which sugars 1.38 (g)
- Proteins 8.38 (g)
- Fat 11.84 (g) of which saturated 5.24 (g)of which unsaturated 2.74 (g)
- Fibers 2.34 (g)
- Sodium 659.23 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz onion
- 1.4 tbsp extra virgin olive oil
- 14 oz spinach
- 7 oz feta
- 6 sheets phyllo dough
- 1 pinch salt
- to taste pepper
- 1 tsp sesame seeds
Tools to Prepare the Borek
- Pan
- Brush
- Cutting Board
Steps
Soften the onion in the pan with the extra virgin olive oil over low heat.
I washed the spinach, after cleaning them, and cooked them together with the onion.
I put the lid on and let them cook for 10 minutes
Remove the lid and let them dry from the remaining cooking water.
Once the spinach is cooked and warm, I crumbled the feta directly with my hands, mixed the two ingredients together, and adjusted with salt and pepper.
I divided the cooked spinach and feta into three equal parts.
Lay out the phyllo dough in three sheets (between each sheet, I gently brushed with extra virgin olive oil) and placed the filling lengthwise at the edge.
At this point, I rolled up the spinach and feta Borek.
I prepared the other two in the same way.
In the baking tray with parchment paper, I drizzled a bit of extra virgin olive oil and spread it over the entire parchment paper with the kitchen brush. I placed the 3 Spinach and Feta Boreks side by side and brushed them on top with the oil and added the sesame seeds.
I baked my Borek in a preheated oven at 392°F for 20 minutes
And here it is, ready to be enjoyed hot, the Spinach and Feta Borek.
Tips
I would like to point out a recipe that I often prepare in the morning, on weekends, when I wake up late, Menemen, a rich Turkish breakfast.
https://blog.giallozafferano.it/vaipinacucina/il-menemen-una-ricca-colazione-turca/
https://blog.giallozafferano.it/vaipinacucina/il-menemen-una-ricca-colazione-turca/
