From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. 1 large onion, chopped finely (about 1&1/2 cups) 1/2 teaspoon salt. cottage cheese 1/3 c. chopped parsley 2 eggs 1 pkg. Drain and thoroughly dry on paper towels. Repeat the same process one more time. Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth. Or it can come in the shape of triangles or rolls like this Albanian byrek. All Right Reserved. Next, take the first sheet of yufka and place it in an uneven, wrinkly fashion to cover the bottom of the tray. Reminds me of the Greet spanakopita I often prepare and love so much… I also sprinkle nigella seeds on everything I can (when I don’t do this with sesame seeds ), so I’m glad we share the love for them! These pastries are said to originate from Turkey and can also be cooked in a large pan and then cut into slices. This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. sea salt and freshly ground black pepper. It is popular in middle eastern and Mediterranean countries. 1/4 cup olive oil. Wednesday, January 31, 2018. Cut puff pastry into 5x5 squares for a large breakfast or meal-size serving. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. pepper 2 bunches of English spinach, washed or 1 packet of frozen spinach, defrosted. For most Armenians, cheese borags are a savory appetizer. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Sauté onions in three tablespoons oil until translucent but not browned. Spinach Boureg Typically when you hear Boureg you think of phyllo dough or puff pastry that has been filled with cheese. I’ve changed the original recipe, which was actually a leek pie and used what I had instead, that is spinach. If you’ve not had Greek Spanakopita before, you’re in for a treat! Has anyone ever heard of bureg/boreg/beorek? The Turks have the equivalent which has various different names. Brush with the remaining egg yogurt mixture. Followed the recipe with the exception of using lowfat cottage cheese (which has smaller curds and what I had on hand) and mixing the parsley into the entire cheese mixture. Spinach and Feta Cheese Borek (or boerek) is a Middle Eastern dish of Turkish origin. After brushing it with yogurt mixture, add the filling and level well. Phyllo and yufka dough comes in really different sizes, depending on the brand you are using. If the sheets are large (like mine usually are) you will work as indicated in the recipe below. It can be filled by beef, egg, potato, mushrooms or eggplant. I've seen a few recipes on line with … … 2 1/2x5 inch strips. Defrost spinach and squeeze all liquid out. Repeat with the 3 other squares. muenster cheese, grated 1/2 lb. I am so glad you liked it, Marsha. filo dough (freezer section at grocer) Butter, melted For the borek, place the spinach, feta, pine nuts, mint and cream in a large bowl and mix to combine. 1 lb. This is a dish that I would truly love. cheese IS good! . Ingredients: For the dough; 4-4.5 cups of flour, 2 cups of water, 1/2 teaspoon salt, 1 tablespoon of sugar. What you need for the Spinach Borek: 2 packages frozen spinach. Cut the pastry into 4 squares. Repeat the procedure with a second pastry sheet, brush again, and fill. Method: 1) In a large bowl, mix together all the spinach fillings ingredients well. Just put them in the fridge with a slightly damp towel over top. Place them in a large bowl, crumble the feta and … Although not creamy in texture as I m accustomed to it was good plenty moist and juicy. Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture. And then I saw these mouth-watering pictures of a börek and I knew I had to make that instead. Grilled baby aubergines with Chinese salsa verde, Wild sea bass with new potatoes and a champagne sauce, Black cavatelli with clams, prawns and courgettes. For appetizer or snack, cut puff pastry into. Place the torn pieces on top of the first layer, so that you obtain a second layer. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. Thank you for the feedback, it is always nice to hear when the recipes are cooked and liked by other people as well. 500g minced lamb, veal or beef To make the dough: In a large mixing bowl, mix and knead all of the dough ingredients until smooth. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Set aside. It was delicious! The layers and the filling between layers look so tempting. Borek has wide varieties from a region to another. So, if the sheets are small you will be using two for each layer. Add the first phyllo sheet so that the sides of the sheet are overhanging. i’ve never had the authentic version of this dish, only sad imitations. Add spinach and pulse a few times. Pulse till well mixed. I had actually planned to make a typical Romanian spinach pie with homemade pastry and lots of feta. By registering to our newsletter, you confirm the usage of your email to receive recent posts from WhereIsMySpoon, @2018 - Where Is My Spoon. Repeat with the second phyllo sheet. Combine spinach, egg, ricotta, mozzarella, garlic, and nutmeg in a bowl and mix well. In a separate bowl mix the glaze together and a 3rd bowl, mix the topping glaze. Spinach borek or Turkish spinach pie with feta and phyllo pastry, one of the most irresistible vegetarian boreks. Season with salt and pepper. Carefully tear the overhanging pieces of pastry. Well, who could resist filo pastry!!! 1 tbsp olive oil. Drizzle a spoonful or two of the milk mixture over the bottom. You made it beautifully. BOREK CALORIES & NUTRITION VALUES. You will find lots of Romanian and German recipes, but not only. Keep the sheets you are not working with well packed in the packet they came in or cover them with a damp (not wet) kitchen towel. Cover with a towel and let cool slightly. Nutrition information isn’t always accurate. Place the third phyllo sheet on top, brush, and cover with the overhanging phyllo parts. Preheat the oven to 350 degrees and lightly grease the bottom of a baking sheet with butter or cooking spray. Preparation. The last ones are usually deep-fried, they are incredibly crispy and utterly delicious. Your börek looks fantastic. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. It can be served warm or at room temperature. Brush the part of the sheet covering the baking tray with some of the egg yogurt mixture. What you have to know is that each pastry layer has to be double. Sprinkle the nigella seeds on top. Sprinkle the borek with extra feta, pine nuts and mint, grate over the frozen feta, and drizzle with the parsely oil. (You can also use a 9-by-13-inch pan … Finish with the final sheet of pastry and repeat. It can be baked in a large baking tray and cut into squares, it can be shaped like a rolled snake and cut into smaller pieces when serving. Chop the green onions into fine rings, remove the spinach stalks if too large (I don't usually do it when using baby spinach), and chop it roughly. It's an Armenian cheese pastry. Brush the pastry with the yogurt mixture then place the next sheet on top and repeat. Fold the pastry sheets in half and brush with the mixture again. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Add the yogurt and the olive oil and stir well. I found this recipe in Molly Katzen’s ‘Enchanted Broccoli Forest’ years ago and have only slightly modified it. Borek … 65 g/ 2 ¼ oz/ ½ cup freshly grated Parmesan, 4 large phyllo sheets (1 pack à 500 g/ 17.6 oz), 60 ml/ 2 fl.oz/ ¼ cup olive oil + a little more for the baking tray. your borek looks amazing! Or byrek or burek, depending on the region. History buff Paul Sookiasian took it upon himself to contact The Armenian Kitchen to let us know about his aunt Nina (Hacobian) Yousefian who has made several YouTube videos of her favorite recipes. No matter the dish, the pronunciation as well as the recipe will vary depending on the chef's regional roots. Brush a 10-inch pie plate or skillet with lightly with olive oil. Great for a take along lunch or vegetarian dinner, it needs only 20 minutes of hands on time and 7 … Share and Like! Making flaky, cheesy boreks is a breeze with store-bought puff pastry. I’m so happy to see this recipe on your blog and thank you for the mention! Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat. 1 tbsp olive oil. Thank you for sharing. Spanakopita is a popular Greek pie made of golden, perfectly crisp, phyllo dough with a comf Set aside. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. From my grandmother's kitchen to yours! Bring water to a gentle boil, add salt and blanch spinach until almost wilted. Cheers my friend! Now I am getting hungry :-! 200g feta cheese, crumbled. Place them in a large bowl, crumble the feta and grate the Parmesan on top, add the parsley and dill and some salt and pepper. Check us … For spinach borek filling. I made this borek last night, exactly as written. Your borek looks amazing Adina! A borek is a very popular pastry in the Balkan area and all throughout the former Ottoman Empire. Cover the mixing bowl and let the dough rise for 1 hour. The sheets can be as small as a baking tray or three times as large. But for some, they're sprinkled with sugar and served for dessert. It would look lovely on any brunch table. Carefully tear the overhanging phyllo parts and place them over the brushed sheet of phyllo. With this dish the dough has been stuffed with spinach, walnuts, onions, and spices! You should also keep it well covered, but it will not dry out as fast as the phyllo. Crispy Armenian Spinach and Feta Filo Dough Borek - Galore Of Flavors Don't forget to Subscribe to my Channel and Hit the Bell Button to turn your Notifications ON! Preheat the oven to 350°F/180° C degrees Start by making the cheese filling Mix together all the cheeses, egg and yogurt, set aside Cut the filo dough into 2 equal parts to fit your baking pan Save the half for later use, or if you like to make a large half sheet size borek, simply double the recipe and use larger baking pan Eyeball the dough into two parts, cover one part with towel to prevent drying Brush the bottom of your baking pan with melted butter and arrange the filo layers, by brushing each layer with bu… Thank you for reminding me young delicious spinach is in season now (with wild garlic and asparagus I’ve completely forgotten the rest of seasonal produce!). Serve with the salad on the side. Hello! For the borek, place the spinach, feta, pine nuts, mint and cream in a large bowl and mix to combine. Lightly spray it with vegetable oil. For meat borek filling. Place a quarter of the spinach filling about 2cm/¾in away from one edge of a pastry square and then roll up tightly to create a filo cylinder. For the filling; 500 g spinach, 300 g feta cheese / curd cheese, Read about our approach to external linking. This easy Armenian Cheese Borek (Boreg) recipe only has 4 ingredients, and 1 is optional. Borek is a staple in any Armenian … Beat the eggs in another bowl. Repeat with the last phyllo sheet. Yufka pastry is similar to phyllo, but a bit sturdier. 1 onion, chopped, or 4-5 spring onions, sliced. 3.5 ounces or 100 grams of borek has 330 calories. Put cheeses, onion, eggs, cumin, nutmeg, and pepper in the food processor. Borek is made with phyllo or yufka pastry and it can be filled with lots of things from spinach and feta like today’s recipe to ground meat or other veggies and cheeses. There may be affiliate links within the post, see my, Snickerdoodle Recipe Without Cream of Tartar. I love how you present them. Borek names and ingredients. 1 large onion, chopped. Nothing Armenian is ever simple. These are one of my favourites! Cut the pie into squares now. Chop the green onions into fine rings, remove the spinach stalks if too large (I don't usually do it when using baby spinach), and chop it roughly. Sometimes it's made with spinach or meat. Borek, burek or byorek is a baked puff pasty filled with spinach and cheese. Or other similar rolls called sigara borek. Lay out a sheet of filo pastry on a work surface. Combine the yogurt, milk and olive oil in a small bowl. 9.26.16 This recipe was mellow and mild from Monterey Jack and cottage cheeses. Add spinach and remaining one tablespoon oil and stir-cook for 5-to-7 minutes. Bake for about 40 minutes or until golden. Brush a baking tray (35x40 cm/ 14x16 inch) with olive oil. Top with two further pastry layers, brushing, tearing, and brushing again as instructed. Season with salt and pepper to taste and set aside. In the case of cheese borags (or boregs, beregs, or boeregs...), there's also a question of where they belong on the menu. Turn off heat, add salt and spices then set aside. It was a great fit finding the recipe at that moment, I still had one pack of phyllo pastry in the fridge, which was supposed to become a wild garlic ground beef pie. Brush with yogurt mixture as well. The link he sent showed how she makes cheese boregs using puff pastry dough filled with her unique blend of cheeses. 2) Using a 9 x 13 pan, brush pan … Place a pastry sheet on the oiled baking tray. So I gave up all the good made plans and started fresh. Traditional Armenian recipes passed down by generation. The most common Turkish börek recipes are below but there is an enormous, ... Armenian Cheese Boreg as well as Albanian Burek recipes are very popular too. Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1/2 inch space on the edges and corners. 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