Feta Herb Spring Onion Borek Recipes

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HERBED ORZO WITH FETA



Herbed Orzo with Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Steps:

  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
  • Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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

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.

FETA, HERB & SPRING ONION BOREK



Feta, herb & spring onion borek image

Try this classic borek for lunch or dinner, with crispy filo pastry and a tasty feta, herb and spring onion filling that doesn't require cooking in advance

Provided by Melek Erdal

Categories     Lunch

Time 1h

Number Of Ingredients 14

270g filo pastry
1 tbsp olive oil, plus extra for brushing
2 egg yolks (freeze the whites for another recipe)
a pinch each of nigella seeds and sesame seeds, to serve
250g feta
1 green bird's-eye chilli, finely chopped
3 medium spring onions, finely chopped
handful of coriander, finely chopped
handful of mint, finely chopped
handful of dill, finely chopped
6 tbsp olive oil
1 egg, beaten
50ml olive oil
70ml milk

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
  • For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
  • Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don't dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
  • Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
  • Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don't brush this with the sauce.
  • Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.

Nutrition Facts : Calories 446 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium

TURKISH SPINACH & FETA BOREK



Turkish Spinach & Feta Borek image

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge!

Provided by Um Safia

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

7 sheets phyllo pastry
2 -3 tablespoons extra virgin olive oil
1/2 cup skim milk
2 medium free range eggs
1 pinch salt
300 g frozen chopped spinach (drained REALLY well!)
1/3 cup crumbled feta, good quality
1 brown onion, grated
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
  • In a bowl, whisk the eggs, olive oil & milk.
  • Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
  • Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
  • Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
  • Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
  • Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
  • Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.

Nutrition Facts : Calories 301.6, Fat 17.6, SaturatedFat 4.7, Cholesterol 104.8, Sodium 444.2, Carbohydrate 25.9, Fiber 3.3, Sugar 2.6, Protein 11.3

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