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Tag Archives | borek

Cheese and Parsley filled Tray Pastry – Peynirli Tepsi Boregi

This wonderful pie has to be the most popular and loved pastry in Turkey, and due to popular demand, it is reappearing:)We just baked it again yesterday, for a friend, as it is her daughter’s favorite pastry. It has been cooked at homes often, and you can eat almost in every café or restaurant at home. I use the fillo pastry sheets for this recipe and it works well (traditionally, we use the fresh paper thin pastry sheets called yufka and it is wonderful, if you can find it). If frozen, you need to defrost the fillo pastry overnight in the fridge and leave at room temperature about 2 hours before using. I like to combine the feta cheese with mozzarella in this recipe to make it moister. Another good tip is using the egg and milk mixture amongst the layers of the pastry sheets; that really makes the pastry moister.

At home, boreks, savory pastries are a very popular snack with ladies’ tea time gatherings and immensely popular with children too. It also makes a wonderful lunch or appetizer with a little green salad by the side.

Cheese and parsley filled tray pastry; Peynirli tepsi boregi; easy and delicious for the whole family

Cheese and parsley filled tray pastry; Peynirli tepsi boregi; easy and delicious for the whole family

Serves 6-8
Preparation time – 25 minutes Cooking time – 35 minutes

150gr/7oz feta cheese, mashed with a fork
115 gr / 4oz shredded mozzarella
2 eggs, beaten
15ml/1 tablespoon olive oil to grease the tray
1 pack or 24 sheets of fillo pastry (24cmx25cm/about 9″x10″)
1 bunch of flat leaf parsley, finely chopped

For the egg&milk; mixture:
2 eggs, beaten
120ml/4fl oz/1/2 cup milk

120ml/4fl oz/1/2 cup water

30ml/2tablespoons olive oil

Preheat oven to 180c/350 F/gas mark 4

In a bowl, mix the feta cheese, shredded mozzarella, parsley and two of the beaten eggs. In a separate bowl, mix the remaining eggs, olive oil, water and milk (for the egg&milk; mixture).

Grease a rectangular baking dish with a little olive oil. Lay the pastry sheets along its long side and trim or cut if needed, as the size of the sheets vary in each country. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

Lay two sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering until you reached the 12th sheet (or half of your pack). The pastry may look like swimming in the milky mixture a little, don’t worry, that’s the way it should be. Once cooked, the pastry will absorb all this moisture and you will have a lovely, moist pie.

Spread the cheese filling over the 12th sheet evenly. Continue laying two sheets of fillo, pouring over each the milk mixture, until you reach 24th sheet. Sprinkle the milk mixture on the top of the pie.

Bake the pie in the oven for about 35 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

Afiyet Olsun!

Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the cheese filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 180C/ 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

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Cheese and Potato filled filo rolls; Peynirli, Patatesli Borek

Filo rolls with feta and potato, peynirli, patatesli borek

Filo rolls with feta and potato, peynirli, patatesli borek


It is thought that the Ottoman Palace kitchens devised these tasty treats in order to tempt the precious little princes. The cigar shaped version with cheese and herb mixture is very popular at home for a snack, appetizer or as part of the Turkish breakfast. I had some left over cooked potato and added to the cheese and parsley mixture, the result was delicious – they disappeared very quickly, very popular with children as well as adults. Worth giving a go!

As with most savory Turkish filled pastries, this borek freeze very well once cooked too.

Serves 4 – 6
Preparation time: 20 minutes Cooking time: 25 minutes

260 gr / 9 oz phyllo (filo) pastry sheets, thawed
110 gr / 4 oz potato, cooked
100 gr/ 3 1/2 oz feta cheese, crumbled
100 gr/ 3 1/2 oz shredded mozzarella
2 eggs (one for the filling, one for brushing the boreks)
1 bunch / 1/2 cup chopped flat leaf (Italian) parsley
Salt and pepper to taste
15 ml / 1 tablespoon olive oil
15 ml / 1 tablespoon whole milk
Nigella and sesame seeds to decorate the boreks (before baking)

Bowl of water to seal the filo rolls

Preheat oven to 180 C / 350 F / Gas 4

Mash together the cheese (feta and mozzarella), 1 egg, cooked potato, parsley and the milk to form a smooth paste. Season with salt and pepper. However, if the feta cheese is already salty, you may wish not to add salt.

Lay the filo sheets in front of you and cut to form elongated rectangles. Keep the pastry covered with a damp cloth as you are working. This will help to avoid it getting too dry or less manageable.

Lay one strip of filo and place a tablespoon of the filling along one of the short ends (take care not to overfill as the filling may ooze out while cooking). Fold over the pastry from each side to seal in the mixture and then roll up like a cigar. Wet the end with water to seal. Continue, keeping the finished ones covered with a damp cloth as you work. Refrigerate until required.

Mix the olive oil and the other egg in a bowl. Grease the tray with a little olive oil. Brush the pastries with olive oil and egg mixture. Sprinkle nigella and sesame seeds over the pastries and bake until they are golden brown, about 25 minutes.

Serve hot as part of a meze spread.

Afiyet Olsun,

Ozlem

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Spinach and Cheese Pie – Ispanakli, Peynirli Borek

 

 

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Ispanakli, Peynirli borek; spinach and cheese pie

Merhaba (means Hello in Turkish);

I hope this lovely borek recipe inspires you to go back to kitchen and make it for friends and family – or why not just treat yourself?-

This wonderful pie has to be one of the most deliciously pleasing and easy borek around. I use the fillo pastry sheets for this recipe and it works well. If frozen, you need to defrost them overnight in the fridge and leave at room temperature about 2 hours before using. I combine the feta cheese with mozzarella in this recipe to make it moister. I demonstrate this Spinach and feta filo pie, Ispanakli Borek at my online Turkish cookery course with step by step instructions, along with other classic Turkish recipes at my course, if you’d like to have a look, here’s the link to my online Turkish cookery course.

At home, boreks, savory pastries are a very popular snack with ladies’ tea time gatherings and immensely popular with children too. I remember fondly looking forward to my mother’s tea parties to enjoy these tasty treats, and now my children totally love them anytime of the day!

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

It is a great addition to a weekend brunch or a dinner party appetizer, Afiyet Olsun!

Serves 8 -10
Preparation time – 15 minutes
Cooking time – 40 minutes

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
1/2 cup / 125 ml milk
1/2 cup / 125 ml water
3 tablespoons mild olive oil
12 sheets of fillo pastry (cut in half vertically, which makes 24 sheets)
1 tablespoon nigella seeds
1 tablespoon sesame seeds

Preheat oven to 180c/350 F/gas mark 4

Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, shredded mozzarella and two of the beaten eggs. In a separate bowl, mix the water, 1 tablespoon olive oil and milk.

Grease a rectangular baking dish with the remaining olive oil. Lay the pastry sheets along its long side and cut in half vertically. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

Lay three sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering two more times, using three fillo sheets each time.

Lay three more sheets over and spread the spinach filling evenly. Continue laying three sheets of fillo, pouring over each the milk mixture, three more times. Lay the remaining sheets on the top of the pie, sprinkling the milk mixture. Whisk together the remaining beaten egg with a little olive oil and brush over the pastry. Sprinkle with sesame or nigella seeds.

Bake the pie in the oven for about 40 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the spinach and feta filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

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