Spiral spinach and feta borek
Middle Eats · ♥ 2.6K likes · 67.8K views · 9 min video
Read about feta in the BrightCulinary Book
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Ingredients
Method
Techniques
- 600 g fresh spinach
- 1 whole onion
- 2 tbsp olive oil
Roughly chop 600 g spinach so each leaf is in 3-4 pieces; dice the onion small.
Heat 2 tbsp olive oil in a pan over medium high heat and saute the onion 5 to 6 minutes, until softened and just starting to brown.
Tip the hot spinach into a strainer set over a bowl and leave at least half an hour to drain.
- 400 g aged feta cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Aleppo pepper
Discard the liquid; return the spinach to the bowl, crumble in 400 g feta, add 1/2 tsp each salt, black pepper and Aleppo pepper and mix thoroughly.
- 2 whole eggs
- 150 ml olive oil
- 200 g yoghurt
- 1 packet yufka pastry sheets
For the sauce, beat 2 eggs until well scrambled, whisk in 150 ml olive oil, then mix in 200 g yoghurt.
Cut the yufka sheets in half, lining up tears so they hide when rolled. Brush a half sheet all over with the sauce.
Lay clumps of spinach filling in a line 3-4 cm from the cut edge, most of the way along; roll the whole length at once into a pastry sausage.
Curl it into a spiral with the palms, set it in the centre of a lined baking dish, and wrap further filled rolls around it; patch badly torn sheets by brushing with sauce and stacking another sheet.
Flatten the top, brush with the remaining sauce and sprinkle with sesame and nigella seeds.
Cool at least half an hour before removing from the tray; cut into 6 slices with a sharp bread knife.