a Turkish themed Valentine’s day dinner
If there was one thing I loved eating the most in Turkey, it was spinach borek. These spinach and feta filled pastries were everywhere. Street vendors sold them on carts outside the blue mosque in Istanbul, in the grand bazaar, by the gorgeously lit bosphorous at night….boreks were ubiquitous.
Traditional borek (or burek) is similar to spanakopita – spinach encased in phyllo dough. This recipe is my take on borek. I made an open-faced pie. This way, you get more of the spinach filling and its quicker than wrapping the filling in the pastry dough. Once you thaw the puff pastry sheet, this is a really quick and easy dish to make.
Open faced Spinach and Feta Borek
makes 2 generous servings
1 sheet Puff pastry
a 10 oz box of frozen spinach
1 tsp cumin powder
2 cloves garlic
2 tbsp chopped fresh parsley or oregano
A pinch nutmeg
¼ cup crumbled feta cheese (use more if you wish)
Salt and pepper
1 tbsp olive oil
Thaw the puff pastry and the frozen spinach. Once the spinach is thawed, squeeze out all the water from it and set aside.
Pre heat oven to 400F
Unfold the puff pastry sheet onto a lightly floured surface. Using the rolling pin, flatten and roll out the pastry a little. Then, leaving a small border all around the puff pastry sheet, prick the inside of the sheet with a fork. Pricking the pastry sheet will ensure it doesn’t puff up during baking. We only want the unpricked border to puff up.
Heat a pan with the oil. Add the garlic. When it sizzles, add the cumin powder to the oil and turn off heat immediately. Now add the nutmeg, parsley or oregano and spinach to the pan. Add salt and pepper (keeping in mind that the feta cheese is salty). Using your fingers, mix the ingredients together.
Spread the spinach mixture onto the pastry sheet. Make sure you don’t go over the pricked border. Crumble feta cheese over the spinach.
Bake in the oven for 15 minutes.
{ 15 comments… read them below or add one }
Wow this looks like some serious good eats! I am always for taking the lazy route, and thawed puff pastry is perhaps the epitome of easy-yet-luxurious. Thank you for this inspiration! I am really eager to try this out
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Oooh, I have everything needed for this recipe, even though I had another plan for the spinach. It looks so great and I may have to try this one soon!
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This is my fav one too..my better half made me do it – he went burek burek till I made it
It was also the first time I used Feta cheese….These look totally yum! reminded me that its been ages since I made these 
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This looks so prefessionally done. & easy too. I will have to make this soon.
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Very pretty in every way , I can finnish the whole Borek!
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ooooh, can I take that slice ? This looks yummyy, I love spanakopitas, and have made them a few times, but working with phyllo was taxing. This sounds way bettah!
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This sounds great! I love the idea of an open face pie, because you have more filling and less crust![some people thought like the crust more!not me hehe] Spanakopita, the Greek version of this, is one of my favorite foods thought I make it without cheese.
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oh, puff pastry–you can do no wrong and your possibilities are endless. this looks absolutely divine.
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Great idea of making open face pie.Delicious recipe..
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Love the Spinach and feta borek….looks delicious and nice click.
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Love spinach/feta combo. This looks like an excellent meal. I think pine nuts would be good on top
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I love everything about this recipe—from the puff pastry, cumin and garlic to the delightful combination of spinach and feta—and will definitely be giving this a try!
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Looks fantastic..Like the combo of feta and spinach.
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Oh this looks so beautiful! I’m visiting my sister in Chicago and we’re looking through your blog together. She agrees with me that it’s one of the most beautiful out there!
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That looks really good!
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