Borek is baked, filled pastries made of a thin flaky dough such as phyllo or Yufka sheets. It is typically filled with meat, cheese, or vegetables like spinach borek
I have many varieties of Turkish borek including the one you can make from scratch but in this version, we are going to use Yufka sheets to make it.
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Ingredients For Spinach Borek:
- 4-5 Turkish Yufka sheets or phyllo dough (about 750gr.) Use thick phyllo sheets. If it’s still not too thick you can use two, three layers together, brushing each layer lightly and shape it as one.
- For the spinach filling:
- 1 big size onion
- 5 tbsp olive oil
- 750gr. fresh spinach
- 1 tsp each salt, black pepper
- 1 tsp red pepper flakes (optional)
- For the Borek Sauce:
- 1/2 cup olive or vegetable oil
- 2 big eggs
- 3/4 cup plain yogurt
- 1/2 tsp salt
- If the sauce is not enough after brushing the sheets you can drizzle extra olive oil and yogurt to brush the top of the borek
- nigella and sesame seeds to sprinkle over the borek (optional)
You might like these recipes too:
Turkish Borek From Scratch
Turkish Borek With White Cheese
Turkish Style Potato Salad | Vegan
How To Make Spinach Borek
Step one: Prepare the Spinach Filling
- Wash the spinach leaves and drain them well to prevent having too much juice after it cooks.
- In a big wide pan heat olive oil or vegetable oil. Dice the onion, add over the oil, and saute for about 4-5 minutes until lightly colored.
- Meanwhile chop the spinach, chopping the stems smaller. Add over the onions.
- Add the salt, black pepper and red pepper flakes if you are using and continue to saute over medium-high heat until it is cooked thoroughly about 5 more minutes. Close the lid, cook 2-3 more minutes on low medium heat and turn off the heat.
Step two: Borek Sauce & Shaping
I used hand-rolled, partially baked yufka sheets for the borek. You can check Turkish or Greek markets where you live. But if you cannot find just use frozen phyllo sheets (thickest one for borek) If it is still thin you can use multiple layers to roll one brushing lightly between the layers
- In a medium-size bowl mix olive oil, eggs, and yogurt. Add salt and whisk until it is corporated.
- Rolled out one round yufka sheet or thick phyllo sheet on the countertop. Drizzle about 4 tbsp of the sauce and brush to cover all over the sheet. If you are using thinner phyllo sheets you can use 2 or 3 layers brushing lightly on every layer then continue to fill and shape.
- Cut the yufka in half. To the wide side of the halves spread about 3 tbsp of spinach filling. (Please watch the video to be clear). Roll the yufka over the filling till the end.
- Brush a big round baking pan lightly with oil (I didn’t because I was using a nonstick pan). Beginning from the center, enwrap the long piece to each other. Continue to shape and place to the pan repeating the same steps until your filling is finished and the pan is filled.
- Brush the top of the yufkas with remaining sauce (you can add more if it isn’t enough) Sprinkle sesame seeds and nigella seeds on top and cook in 200C degree preheated over for 40-45 minutes or until it is golden colored on top and bottom.
- After resting 5-10 minutes slice like a pizza or rectangular and serve with Turkish tea or “Ayran” yogurt drink or coffee if you like 🙂 and enjoy! Afiyet olsun!