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:
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.
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.
- 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)
- 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, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready.
- In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
- Grease a rectangular baking dish with a little olive oil.
- Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
- Stack the stripes on top of another and cover with a damp towel so that they won’t dry out.
- Keep a bowl of water near you.
- Lay two stripes of filo sheets at top of one another.
- Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
- 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.
- 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.
- Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
- 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.