Spinach and Cheese Börek (Ispanaklı Peynirli Börek)
Ah, spinach and cheese börek! This little treasure of Turkish cuisine, you'll love it. Imagine a crispy phyllo dough that crackles as you bite into it, revealing a melty heart of fresh spinach and stretchy cheeses. Each bite is a journey: the sweetness of the spinach, the slight tanginess of the white cheese, and the golden butter that infuses every layer. It's the kind of dish that evokes mornings by the Bosphorus, tea breaks with friends, or a light yet comforting dinner. Easy to prepare, it will quickly become a classic on your table. So, put on your apron and let the magic happen!
Ingredients
- phyllo dough (yufka)6 sheets
- fresh spinach500 g
- white cheese (or feta)200 g
- shredded mozzarella100 g
- onion1 medium
- olive oil3 tablespoons
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- melted butter3 tablespoons
- egg1 (for brushing)
- sesame seeds1 tablespoon
Instructions
- 1
Wash and roughly chop the spinach. Finely chop the onion.
- 2
In a pan, sauté the onion in olive oil until translucent. Add the spinach and cook until wilted. Season with salt and pepper, then let cool.
- 3
In a bowl, crumble the white cheese with a fork. Add the shredded mozzarella and mix with the cooled spinach.
- 4
Preheat the oven to 180°C. Lightly grease a baking dish. Unroll one sheet of phyllo, brush with melted butter, then top with a second sheet. Repeat to form a stack of 3 sheets.
- 5
Place half of the spinach and cheese filling on the edge of the dough, then roll it into a log shape. Place this roll in the dish. Repeat with the remaining 3 sheets and the rest of the filling. Arrange the two rolls side by side.
- 6
Brush the top with beaten egg, sprinkle with sesame seeds. Bake for 30 minutes, until the börek is golden and crispy. Serve hot or warm, cut into pieces.
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