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Spinach and Cheese Börek
Börek is a Turkish pie, commonly savory, made with yufka, a thin dough that’s slightly sturdier than phyllo, and filled with various combinations of meats, cheeses or vegetables. The term “börek” covers a large category of yukfa-based pastries—they may be large and baked, individually sized and fried or formed in a number of different shapes, from spirals to cigars to half moons. For our spinach and cheese börek assembled and baked in a standard 9-by-13-inch baking pan, we use store-bought phyllo instead of hard-to-source yufka, and we modeled it on a recipe from Özlem Warren, author of “Özlem’s Turkish Table.” Phyllo in the U.S. typically is packaged as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is; the latter need to be halved crosswise to fit neatly into the baking pan (use a chef’s knife to simply cut through the stack). You will need a total of 24 phyllo sheets; a one-pound box will contain more than enough. Make sure to fully thaw the phyllo before you attempt to unroll it otherwise the delicate sheets will crack. We like to sprinkle nigella seeds (also known as kalonji) onto the börek just before baking. Black in color and with a savory, herbaceous, oregano-like flavor and hints of allium, they are worth seeking out. If you cannot find them, however, not to worry; simply use a total of 1½ tablespoons sesame seeds. The börek is delicious served warm or at room temperature. Covered tightly, leftovers will keep in the refrigerator for up to three days; reheat in a 350°F oven for 5 to 10 minutes.
6 to 8
Servings
Don’t use precrumbled feta, as it tends to be bland. Purchase a block of good-quality feta and crumble it yourself into small bits that will combine easily with the spinach and mozzarella. When mixing the filling, use your hands to really work the ingredients together so the spinach wilts. Don’t add salt to the filling; the cheeses provide lots of salinity. Finally, as you assemble the börek, don’t allow the phyllo to dry out; be sure to keep it covered with plastic wrap and a damp towel.
1¾ hours
40 minutes active, plus cooling
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
½
cup whole milk
Directions
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01Heat the oven to 350°F with a rack in the middle position. Brush the bottom and sides of a 13-by-9-inch-inch baking pan with 2 tablespoons of oil. In a liquid measuring cup or small bowl, stir together the milk, ½ cup water and 1 tablespoon of the remaining oil (the oil will not fully incorporate); set aside.
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GET DIGITAL & PRINTI would love a chicken and mushroom variation! I grew up eating them at a restaurant here in Seattle, but they've stopped making them in recent years. And you're right--the nigella seeds are totally worth tracking down. That along with the crispiness of the cooked dough are what make it borek to my mind.
I just made this. It looked amazing when it came out of the oven. So puffy. It eventually went down. It tastes pretty good but very plain. I think its missing other greens (onions, parsley, dill). I remember eating it in Baku, Azerbaijan. It had more flavor. There was a bit of water left in the pan after you remove first slice. I think its coming from either milk/water/oil or spinach.