Spinach and Feta Borek
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound baby spinach or other cooking greens, sliced into ½-inch ribbons
- 1cup chopped parsley (from 1 small bunch)
- 1cup chopped fresh dill (from 1 small bunch)
- 6scallions, thinly sliced (about ¾ cup)
- 1teaspoon dried oregano
- 4eggs, beaten
- Kosher salt and black pepper
- ½teaspoon Maras pepper or regular red-pepper flakes
- 8ounces crumbled feta (about 2 cups)
- 4ounces grated Manchego or other sheep’s milk cheese (1 cup)
- ½cup extra-virgin olive oil, plus more as needed
- 6sheets phyllo dough
Nutritional analysis per serving (8 servings)
363 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 14 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
- Step 2
Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
- Step 3
Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
- Step 4
Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
- Step 5
Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.
Private Notes
Comments
I'd assume that one pound of raw spinach will give up an awful lot of liquid as the borek bakes. What prevents it from being irredeemably soggy?
I was skeptical about this as well. But I just made it and no worries about the amount of liquid. Just make sure you pat dry all the vegetables that go into this dish. I used “pre-washed” spinach, so I’m sure that helped.
When my friend from Turkey makes spinach borek, she cooks the spinach first. Also, she doesn’t use regular phyllo dough—she buys a thicker version from the freezer section of the local Middle Eastern market. She also makes borek with beef filling and another version with lentil filling.
Could this be made in advance earlier in the week, frozen, and then baked? Or baked in advance and then frozen, left to thaw out?
Next time I would use frozen chopped spinach and squeeze out the moisture. Despite the comments that it wasn’t wet, mine was swimming. If I have to sauté and drain spinach, I’ll just use frozen. I would add lemon zest, garlic, and a pinch of nutmeg to make it less bland. More eggs to bind it together.
I've made as is dozens of times and it's quite amazing. I cook it in a cast-iron skillet, but find that the bottom of the pie doesn't crust up very well. Any tips on how to make the bottom a bit firmer, and not as soggy?