Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, turkish style spinach and cheese borek. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made layering phyllo sheets with spinach and feta cheese. This dish can be made ahead and it freezes beautifully. Ready in less than an hour and perfect recipe for entertaining.
Turkish style Spinach and Cheese Borek is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Turkish style Spinach and Cheese Borek is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have turkish style spinach and cheese borek using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Turkish style Spinach and Cheese Borek:
- Take 4 eggs
- Get 500 grams spinach
- Take 200 mls milk (semi skimmed or whole)
- Take 100 grams grated mozarella
- Prepare 100 grams grated cheddar
- Get 7 Filo pastry sheets
- Get Salt
- Get Pepper
- Make ready Vegetable oil
This filling can be anything from ground lamb and onion to sauteed spinach and many more. Here we have three fillings for our borek recipe: Potato, spinach and cheese. Some examples are spinach, cheese, lentils, mashed potatoes with herbs and spices, shredded chicken, ground beef or even sautéd leek. Among all these, I guess Turkish spinach and cheese borek recipe has a special place for everyone because it is the snack of their childhood.
Instructions to make Turkish style Spinach and Cheese Borek:
- Use a wide-base pan to wilt the washed spinach. Add a pinch of salt.
- Crack open 4 eggs into a bowl. Add the milk, pinch of salt and pepper and mix. Place the 2 grated cheese in a separate bowl.
- Add a drizzle of vegetable oil to a large baking tray (ideally a pyrex glass tray) and spread it evenly with a brush, including the sides of the tray to avoid the pastry from sticking. Then place 2 sheets of filo pastry so that it is partially hanging out from the sides of the tray.
- Put enough egg-milk mixture onto the filo pastry to cover it and spread it out evenly.
- Then place wilted spinach evenly, followed by grated cheese
- Fold the sides of the filo pastry.
- Place 2 new filo sheets on top and repeat the steps 4-6. I usually do 3 layers in total. Save a small amount of the egg-milk mixture for the very top layer.
- When you reach the last layer, fold the sides and then place a single filo sheet on top to cover it. Add small amount of egg-milk mixture on top to wet the sheet. This will protect it from burning.
- Place the tray into a pre-heated oven at 200 degrees for 35-40 minutes until top layer is golden and the pastry has fully cooked top and bottom. Serve in pieces of rectangles.
Here in this post, I'll be sharing the most common type of Turkish. This recipe is probably the simplest way of making borek and the same method can be used, using different fillings, like cheese and parsley, potato, leak, dill and cheese and so on. When I first made this recipe a few years ago I had been at my Mother in Laws and decided I would try making my own Spinach and Cheese Borek. Borek is a traditional Turkish pastry made with phyllo dough and usually stuffed with cheese, although there are many other filling variations such as spinach, ground meat, veggies and herbs. Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles.
So that’s going to wrap it up with this special food turkish style spinach and cheese borek recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
