class

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More
recipes

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Spinach and cheese filled filo pastry triangles; Muska Boregi

Spinach and feta cheese filo triangles, Muska Boregi

Spinach and feta cheese filo triangles, Muska Boregi

We recently made these delicious cheese & spinach filo triangles, muska  boregi as we call in Turkish, at my recent Turkish cookery class. They were a huge hit and participants pleasantly surprised how easy & delicious they were. Indeed, these scrumptious triangles are a winner from children to adults. They are actually easier than you think; here are step by step visual instructions to make the stuffed filo triangles:

 

Fold the end of the strip over the filling diagonally so that it forms a triangle

Fold the end of the strip over the filling diagonally so that it forms a triangle

 Continue folding the strip in triangles until you get a small, triangular stuffed pastry

Continue folding the strip in triangles until you get a small, triangular stuffed pastry

 Seal the pastry all around with the water then brush them with egg&olive oil mixture

Seal the pastry all around with the water then brush them with egg & olive oil mixture

Boreks, stuffed pastries are hugely popular in Turkish cuisine; we Turks love them for breakfast  as an appetizer or a mid-day snack; there really is not a bad time for a borek! Yufka, the wonderful thin sheets of fresh pastry is used traditionally to make boreks at home, though they are hard to find (and not as good) abroad. (If you can get fresh yufka especially in Turkey, you can use only one sheet at a time, as yufka is more moist  and manageable. You may just want to keep your yufka stripes a little longer). I use the filo pastry sheets for this recipe and it works well. If frozen, you need to defrost the filo sheets overnight in the fridge and or leave at room temperature 2 hour before using. If you are using the fresh filo sheets kept in the fridge as in the supermarkets in the UK, you need to leave them at room temperature for 30 minutes before using. As for the cheese filling, if you can get the delicious, moist Turkish white cheese, beyaz peynir, that is a perfect fit here. The closest I can get to Turkish white cheese is the feta cheese abroad, and it is drier than the Turkish equivalent. Therefore, I add a little grated mozzarella to bring some creaminess and balance the flavors. You can omit if you prefer to.

Shepherd's Salad with tangy sumac, delicious & refreshing

Shepherd’s Salad with tangy sumac, delicious & refreshing

The trick with filo sheets is that they can dry out very quickly; if you keep the sheets under a slightly damp towel that helps to manage filo greatly. I hope you enjoy these delicious triangles; why not serving these delicious triangles with the refreshing Shepherd’s Salad with Sumac? They complement each other very well.

Making stuffed filo triangles are easier than you think

Making stuffed filo triangles are easier than you think

 

Spinach & feta filled filo triangles, Muska Boregi

Spinach & feta filled filo triangles, Muska Boregi

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Spinach and cheese filled filo pastry triangles; Muska Boregi
 
These popular Turkish savory pastries, Muska Boregi or Spinach and Cheese Filo Triangles, are delicious and easy; a real crowd pleaser. I hope you enjoy them, Afiyet Olsun!
Author:
Recipe type: Turkish Savory Pastries, Borek
Serves: 6-8
Ingredients
  • 150 gr / 7 oz spinach leaves
  • 150 gr/ 7 oz feta cheese, mashed with a fork
  • 100 gr / app. 4 oz shredded mozzarella
  • 3 eggs, beaten
  • 3 tablespoons mild olive oil
  • Bowl of 8 fl. oz/ 1 cup water to seal the pastry
  • 12 sheets of filo pastry (each sheet 48cmx25cm)
Instructions
  1. Preheat oven to 180c/350 F/gas mark 4
  2. Remove the stalks of the spinach, wash and chop roughly.
  3. Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready.
  4. In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
  5. Grease a rectangular baking dish with a little olive oil.
  6. Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
  7. Stack the stripes on top of another and cover with a damp towel so that they won’t dry out.
  8. Keep a bowl of water near you.
  9. Lay two stripes of filo sheets at top of one another.
  10. Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
  11. Fold the end of the strip over the filling diagonally so that it forms a triangle.
  12. Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
  13. Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
  14. Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
  15. Bake the triangles in the oven for about 20 – 25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.
Notes
1) If you would like to cut back on the amount of the eggs, you can decrease them in the spinach and feta filling. 2) This filo triangles freeze wonderfully. Once cooled, put them in a freezer bag and seal. When you’d like to reheat (at 180 C/ 350 F for about 15 minutes), put them in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture
 

, , , , ,

20 Responses to Spinach and cheese filled filo pastry triangles; Muska Boregi

  1. jaz March 24, 2014 at 4:54 pm #

    i wish i had this for lunch right now!

    • Ozlem Warren March 24, 2014 at 9:05 pm #

      Thanks Jaz, I wished you were close by and I’d share some! They really are easy though, hope you enjoy it!:)

  2. MyKabulKitchen March 24, 2014 at 5:04 pm #

    My mom would make these at home, she called them “Spinach Samboseh” and I would love “helping” her role these up! I agree these are perfect for parties, especially if you make big batches and freeze ahead of time…these flavors are making me crave fresh summer food!

    • Ozlem Warren March 24, 2014 at 9:04 pm #

      Thanks a lot for stopping by, they really are irresistable you are right; I am all up for making a great big batch and freeze some, they make a lovely suprise!

  3. seniordogsabroad March 24, 2014 at 8:01 pm #

    Özlem, They recipe sounds delicious. I’ve never made them in that form but it sounds very doable and I’ve learned to trust your recipes when you say they’re easy. Happily, I can get yufka fresh at the Friday market on the island so next time we go, I’ll give it a try. Thanks so much. Öpüyoruz.

    • Ozlem Warren March 24, 2014 at 9:03 pm #

      Cok tesekkurler SD, oh you’ll make them in a flash with that lovely fresh yufka!:) You don’t need two layers with yufka, as it is much moist and manageable, you may just want to keep the lenght longer. Afiyet olsun, cok selam ve sevgiler, Ozlem x

  4. Alan March 25, 2014 at 5:42 am #

    . . even I can do this! . . . actually, I’m feeling quite enthusiastic about it :-)

    • Ozlem Warren March 25, 2014 at 11:00 am #

      You’d make delicious muska boreks Alan, lucky J!: ) Afiyet olsun, many thanks for your kind words.

  5. Peri's Spice Ladle March 25, 2014 at 1:01 pm #

    Recently had boregi in Seattle, Ozlem, so excited to have a recipe to make them at home! And I love the simple delicious filling. XxPeri.

    • Ozlem Warren March 26, 2014 at 2:10 pm #

      Merhaba Peri, many thanks for your comment, I am glad you enjoyed the post and so glad you’ll recreate this borek : ) Afiyet olsun ! Ozlem xx

  6. BacktoBodrum March 26, 2014 at 8:34 pm #

    One of the joys of returning to Turkey was having fresh yuvka available again. I couldn’t really get on with filo pastry.

    • Ozlem Warren March 26, 2014 at 10:03 pm #

      Nothing beats yufka, enjoy it – it took a while to get used to filo, once you know how to handle it, it gives good results

  7. Pat April 19, 2014 at 2:12 pm #

    Wow! I made these as a low-fat alternative to a well known brand of cheese pasties here in the UK, my 2 daughters and their boyfriends ate them all and i had to make a second batch the same day! Light, delicious and very easy – thank you!

    • Ozlem Warren April 19, 2014 at 2:22 pm #

      Dear Pat, really delighted to hear you all enjoyed the spinach & cheese filo triangles! They are very moreish, I tend to make an extra badge and freeze some for an easy use. Many thanks for letting me know – afiyet olsun!

  8. Johanna January 5, 2015 at 8:11 am #

    Thanks Ozlem. I’ve been wanting to try this recipe for a while and I finally did last night. They were great. So looking forward to trying another recipe from your site.

    • Ozlem Warren January 5, 2015 at 2:54 pm #

      Merhaba Johanna, you are very welcome, so glad to hear you enjoyed these boreks – afiyet olsun! Thank you for letting me know, best wishes.

  9. Fatima November 30, 2016 at 7:58 pm #

    I love turkish cusine.
    I was in turkey last month and had these borek in breakfast and i was like eating all of it yummmm delicious. Thanks for sharing the recipe. Ill definitely try it

    • Ozlem Warren November 30, 2016 at 9:03 pm #

      Merhaba Fatima, you are very welcome – so glad you enjoyed muska boregi at home and that you’ll now make it with my recipe, afiyet olsun! Ozlem

Trackbacks/Pingbacks

  1. Spinach and cheese filled filo pastry triangles; Muska Boregi | Recipe Flash - March 24, 2014

    […] Recette de Spinach par Ozlem’s Turkish Table : We recently made these delicious cheese &spinach filo triangles, …read more […]

  2. Patatesli Bulgurlu Kofte - Potato Bulgur Mezze (Turkish) - July 24, 2015

    […] hold instant appeal for younger palates. Food that is filled with flavor and mildly spiced like borek pastry, humus with pita bread, lahmacun pizza, revani semolina cake…and today’s recipe […]

Leave a Reply

Rate this recipe: