These borek are so simple to make that this isn't really a recipe. More of a construction guide.They can be filled with anything. Spinach and meat is the favorite but potato works well as does minced lamb. They make the perfect snack when you are wandering round a market! Some of the best that I have had were filled with spinach, spring onions, herbs and cheese. The herbs can be changed according to the season and what you can find on your travels. This recipe uses traditional yufka pastry but you can use filo. Borek Recipe 1 Egg 100 gram of butter 300 gram of spinach and herbs 200 gram of Turkish white cheese or feta 8 sheets of Turkish yufka pastry or filo works just as well (depending on how large your sheets are and how many are in a packet. You want about 20 layers) The easiest shape borek to make are little triangles but if you fancy being adventurous there are plenty of others to choose from. This version is one large pastry so can be sliced or eaten more like a pie. Instructions: Finely chop the spinach and herbs Quickly fry the spinach and herbs in a little butter. You want everything to be softened but not overcooked. If there is any liquid be sure to squeeze out your mixture. Once cooled, crumble in your cheese. Melt your butter, either carefully in a microwave or in a pan. Use a 10 inch square baking tray. Brush the bottom and sides with your melted butter. Unfold your yufka or filo and layer the first sheet into the tray. Then brush with butter. Do this for half of your sheets of pastry brushing with butter between each layer. If you think you will take time constructing the layers
These borek are so simple to make that this isn’t really a recipe. More of a construction guide.They can be filled with anything. Spinach and meat is the favorite but potato works well as does minced lamb. They make the perfect snack when you are wandering round a market! Some of the best that I
