Spinach and Feta Borek (Turkish Spinach Pie)

Yield: 24 boreks, cut into triangles

Serving Size: 1-2 borek

Ingredients

• Phyllo, defrosted: 2 "packages" come in a box, I just used 1.

•

Spinach Filling:

• 3 packages frozen spinach, defrosted and drained of water.

• 1/4 cup feta cheese, crumbled

• 1 egg

• Small bunch of fresh parsley, roughly chopped

• Small bunch of fresh dill, roughly chopped

• Salt and pepper, to taste

•

Glaze:

• 6 Tb butter, melted and solids removed (just pour melted butter through a fine sieve and keep the gold liquid)

• 1/3 cup milk

• 1/4 cup olive oil

• 1 egg

•

Topping Glaze:

• 1/3 cup milk

• 1 egg

Instructions

1. In a large bowl, mix together all the spinach fillings ingredients well. In a separate bowl mix the glaze together and a 3rd bowl, mix the topping glaze.

2. Using a 9 x 13 pan, brush pan on all sides and bottom with glaze.

3. Unfold phyllo and place on a dry clean surface. Have a lightly damp towel close to cover as you're layering. Each package comes with about 20 layers of phyllo.

4. Layer the first layer of pastry into the pan and brush with glaze. Continue this for 10 layers.

5. Add spinach filling and distribute evenly. Then top with phyllo and continue to add layers, glazing in between the layers.

6. When all phyllo is used, top with topping glaze. Then use a sharp knife to cut into 12 squares or 24 triangles.

7. Bake at 350 degrees for 40 minutes or until the top begins to brown.

Recipe slightly adapted from Sultan's Kitchen Cookbook.

littleferrarokitchen

#turkey