Borek With Cheese Spinach Recipes

SPINACH AND FETA BOREK

Spinach and Feta Borek image

In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.

Provided by David Tanis

Categories dinner, lunch, weekday, pies and tarts, vegetables, appetizer, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound baby spinach or other cooking greens, sliced into 1/2-inch ribbons
1 cup chopped parsley (from 1 small bunch)
1 cup chopped fresh dill (from 1 small bunch)
6 scallions, thinly sliced (about 3/4 cup)
1 teaspoon dried oregano
4 eggs, beaten
Kosher salt and black pepper
1/2 teaspoon Maras pepper or regular red-pepper flakes
8 ounces crumbled feta (about 2 cups)
4 ounces grated Manchego or other sheep's milk cheese (1 cup)
1/2 cup extra-virgin olive oil, plus more as needed
6 sheets phyllo dough

Steps:

Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

BOREK WITH CHEESE & SPINACH

Borek With Cheese & Spinach image

I serve these full size for breakfast, and in a smaller size as an appetizer or snack. You can find frozen 5x5 puff pastry sheets in an Armenian, middle eastern or Greek market.

Provided by Pesto lover

Categories Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces ricotta cheese (or you can use cottage cheese, drained for 5 minutes in a sieve)
2 -3 ounces feta cheese (I use French)
1/4 small onion (or 2 tbsp grated)
2 eggs
1 (10 ounce) package frozen chopped spinach
1/8 teaspoon cumin (optional)
1 pinch nutmeg
1 pinch white pepper
4 large frozen puff pastry sheets (or 1 pkg 5x5 frozen puff pastry sheets)
2 tablespoons milk
2 tablespoons sesame seeds

Steps:

Defrost spinach and squeeze all liquid out.
Put cheeses, onion, eggs, cumin, nutmeg, and pepper in the food processor. Pulse till well mixed.
Add spinach and pulse a few times.
Cut puff pastry into 5x5 squares for a large breakfast or meal-size serving. For appetizer or snack, cut puff pastry into.
2 1/2x5 inch strips.
Fill each square with approximately 2 tbsp filling in the middle. Fold pastry over to create a triangle. Pinch sides very well with your fingers, so that filling won't escape. For the smaller strips, use 1-2 tsp filling on bottom half of strip and fold strip over to make a square. Seal well.
Brush each one with milk and sprinkle sesame.
seeds over.
Bake approximately 20 minutes on ungreased cookie sheet, or until browned & puffed up.
Cool 5 minutes before serving.

Nutrition Facts : Calories 634, Fat 43.9, SaturatedFat 12.9, Cholesterol 55, Sodium 368.7, Carbohydrate 47.3, Fiber 2.5, Sugar 1.3, Protein 13.4

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