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. If you can get yufka, fresh paper thin fresh pastry sheets, it would be best. Alternatively, filo pastry sheets for this recipe also work 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. 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.
Ozlem’s Turkish Table Cookery Book – available to order at this link
I love our savory pastries in Turkish cuisine; boreks, gozlemes, pogacas and more; there’s a Savory Pastries chapter in my cookery book, Ozlem’s Turkish Table, with all these savoury treats and regional specialties included. My cookery book, Ozlem’s Turkish Table is available to order at this link and delivered worldwide.
Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek
This borek 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.
