Open-Faced Spinach and Feta Borek

by Sala @ Veggie Belly on February 18, 2009

a Turkish themed Valentine’s day dinner
 

 

borek

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

Open-faced Spinach and Feta Boreks
Open-faced Spinach and Feta Boreks

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.

Open-faced Spinach and Feta Boreks

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Comments

comments

{ 10 comments… read them below or add one }

1 Priya February 18, 2009 at 1:41 pm

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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2 Veggie Wedgie February 18, 2009 at 4:30 pm

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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3 Grace February 18, 2009 at 5:39 pm

oh, puff pastry–you can do no wrong and your possibilities are endless. this looks absolutely divine.

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4 Pavithra Kodical February 18, 2009 at 6:22 pm

Great idea of making open face pie.Delicious recipe..

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5 n33ma February 18, 2009 at 6:31 pm

Love the Spinach and feta borek….looks delicious and nice click.

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6 Olga February 18, 2009 at 8:58 pm

Love spinach/feta combo. This looks like an excellent meal. I think pine nuts would be good on top :)

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7 Sandie February 18, 2009 at 9:31 pm

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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8 Madhu February 18, 2009 at 11:54 pm

Looks fantastic..Like the combo of feta and spinach.

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9 Andrea February 21, 2009 at 4:52 pm

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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10 Kevin March 5, 2009 at 3:50 am

That looks really good!

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