Spinach and Feta Cheese Borek
Try this Spinach and Feta Cheese Borek recipe, or contribute your own.
Try this Spinach and Feta Cheese Borek recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons plain yogurt
- 3 tablespoon vegetable oil
- 1 medium onion peeled and chopped
- 1 cup feta cheese crumbled
- for the filling:
- 1/2 cup of skim milk
- 10 sheets – thawed overnight (if using frozen)
- 1 large eggs + 2 egg yolks – divided (one for the mixture
- 20 oz. (1 lbs.) fresh baby spinach washed and dried ( i used a salad spinner)
- 1/4 teaspoon salt* see note
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons sesame seeds (i used black and white)
- Carbohydrate 7.30968733898185 g
- Cholesterol 134.418750113248 mg
- Fat 66.1930504583461 g
- Fiber 0.0372033333857854 g
- Protein 22.1347162683634 g
- Saturated Fat 25.2973306993523 g
- Serving Size 1 1 recipe (200g)
- Sodium 1684.84931808641 mg
- Sugar 7.27248400559606 g
- Trans Fat 2.1569490307913 g
- Calories 707 calories
Step-by-step
- Whisk olive oil, milk, 1 egg, yogurt, salt and pepper in a bowl until combined.
- Heat 1 tablespoon of olive oil in a large pan. Add the chopped onion and cook until fragrant, 3-5 minutes. Add the spinach, salt and pepper. Close it with a lid. Cook it, in medium heat, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it sit for 15 minutes.
- When it cools down, using a mesh strainer, strain it from all of its juices. Place it in a bowl, add the feta cheese and stir it gently until combined.
- Line a baking sheet (mine is 12X17) with parchment paper. Lightly spray it with vegetable oil.
- Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture.
- Repeat the same process one more time.
- Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1/2 inch space on the edges and corners.
- Continue with placing 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture TWICE.
- Place the last phyllo dough on top and brush it with 2 tablespoons of the milk mixture.
- Cover it with stretch film, place it in the fridge and let it rest at least 2 hours or overnight.
- When ready to bake, heat the oven to 350 F. degrees.
- Slice the borek evenly as desired. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds.
- Transfer it into the oven and bake until it is golden brown, 30-35 minutes.
- Serve immediately.
My Unexpected Culinary Adventure: Mastering the Art of Spinach and Feta Cheese Borek
As a busy working mom, time in the kitchen is a precious commodity. I’m always looking for recipes that are both delicious and efficient. Recently, I stumbled upon a recipe for Spinach and Feta Cheese Borek, and let me tell you, it’s become a new family favorite. What initially attracted me was the simplicity of the ingredients – things I usually have on hand – but the result was far beyond my expectations. The flaky layers of phyllo dough, the savory spinach and feta filling, the subtle hint of herbs… it was a symphony of flavors that danced on my palate. I’m not exaggerating when I say this borek quickly ascended to the top of my “go-to” meal list. The recipe is remarkably adaptable too. One day, I added a sprinkle of sun-dried tomatoes, another time some finely chopped fresh dill – each variation was a delightful surprise.
The process of making the borek itself is surprisingly therapeutic. The rhythmic layering of the phyllo dough, the careful spreading of the filling, it’s a meditative process that allows me to de-stress after a long day. I often find myself lost in the moment, carefully brushing the pastry with the egg wash, the golden-brown hues developing in the oven a testament to the effort and the delicious reward that awaits. The aroma that wafts from the oven is intoxicating, promising a comforting and flavorful meal that the entire family can enjoy. It’s more than just food; it’s a connection to something deeper, a way to nourish both body and soul. The borek has also become a symbol of my own culinary journey, a testament to the fact that even the simplest ingredients can yield extraordinary results, a lesson I apply to other aspects of my life as well. The beauty lies not just in the final product, but in the process of creating it, in the moments of mindful preparation and the joy of sharing the results with those you love.
This recipe is more than just a dish; it's a testament to the power of simple ingredients and a little bit of patience. It's a dish that brings people together, a warm and comforting centerpiece to any meal. And that, my friends, is the true magic of cooking. From the initial preparation to the satisfying crunch of the phyllo dough, every step of making this borek is a journey in itself, a delicious and rewarding experience that I highly recommend everyone try.
The best part? Leftovers are just as delicious the next day, perfect for a quick lunch or a satisfying snack. I often pack a piece or two in my lunchbox for work, a welcome and delicious break in the middle of a busy day. So, if you’re looking for a recipe that’s both impressive and easy to make, I urge you to give this Spinach and Feta Cheese Borek a try. It’s a culinary adventure waiting to happen, and one that I guarantee will leave you wanting more.
