Spinach and Feta Borek, a dish with ancient origins in traditional Turkish gastronomy that we appreciate and prepare as well, and not just us, Borek is also widespread in the Balkan countries, namely Greece, Bulgaria, Slovenia, Serbia, Albania, Croatia, Montenegro, Macedonia, Kosovo, and Bosnia and Herzegovina. For precision in writing about these countries, 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
- 3/4 cup onion
- 1.5 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 Borek
- Pan
- Brush
- Cutting Board
Steps
Gently sauté the onion in the pan with the olive oil over low heat.
Wash the spinach after cleaning them, and cook them with the onion, cover with a lid, and let them cook for 10 minutes.
Remove the lid and let any remaining cooking water evaporate.
Once the spinach is cooked and warm, crumble the feta directly with your hands, mix the two ingredients together, and adjust salt and pepper.
Divide them into three parts.
Prepare the phyllo dough with three sheets (brush gently with olive oil between each sheet) and spread the filling along the edge in length.
Roll up the Spinach and Feta Borek and prepare the other two, always with three layers of phyllo dough.
In the baking tin lined with parchment paper, sprinkle a little olive oil and distribute it over the entire parchment paper with the food brush, place the three Spinach and Feta Boreks there, and brush the top with olive oil; if you like, also add some sesame seeds.
Bake in a preheated oven at 392°F (200°C) for 20 minutes
And here it is ready to be enjoyed hot, the Spinach and Feta Borek.
