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Friday, August 12, 2011

Borek with Spinach and Feta Cheese

It has been a long summer break but the holiday is almost over.  I thought I will write about some recipes I have tried during the past few months.  It has been a nice summer holiday, of some we have spent in Turkey and last few weeks in Switzerland.  Although I can't say we have been very lucky with the weather here. 
This is a recipe that I've been asked by some of my friends so I am posting how I make this.  It's a very practical way of preparing borek.  I used thin phyllo pastry, but you can use any other phyllo pastry you like.  You will just have to balance your milk-egg mixture accordingly.  If you have a thick pastry, you may need to add some more milk or another egg.

Borek with Spinach and Feta Cheese

10 phyllo pastry sheets
2-3 tablespoons of extra virgin olive oil
a pinch of salt
1 cup of milk
1 egg
For spinach - feta filling:

500 g of fresh spinach, chopped and cooked,  squeeze out the excess water if necessary
1 cup of crumbled feta cheese
1 egg
a little bit black pepper
1-2 tablespoons of sesam seeds (optional)

To start with, mix your ingredients for the filling, spinach, feta, 1 egg and a little bit of black pepper in a bowl and set it aside.  
Next whisk 1 egg, 1 cup of milk, olive oil and salt in a large bowl.  
Grease your oven tray or casserole dish before you start preparing the borek.  Place 2 sheets of the phyllo on the greased tray.  Spread 2-3 tablespoons of the milk-egg mixture over the sheets you have just placed on the tray.  Put 2 more sheets and repeat the same procedure. Next, put only one pastry, then spread your spinach filling over this 5th pastry. Try to spread it all over the pastry.  When done, take 2 more sheets and place them over the spinach filling then spread 2-3 tablespoons of the milk-egg mixture on it.  Repeat this with 2 more phyllo pastries.  Place the last pastry on top nicely and take a sharp knife to slice the borek as seen in the photo above.  Spread the left over milk-egg mixture on top and sprinkle some sesam seeds over if you like. 
If you have time put the tray in the fridge for about 2-3 hours so the pastry absorbs the liquids to make the borek taste nicer. 
Cook in a preheated oven (180° C / 356° F)for about 30-40 minutes until it is golden brown. Enjoy it with a glass of Ayran!