I have a love-hate relationship with filo pastry. I love to eat it, but it doesn’t always turn out as crispy as I would like it. I asked a chef about this and he said I probably wasn’t using enough butter. So I put it to the test and slathered the filo on more butter than I felt natural, and voila! It turned out perfect.
Don’t get me wrong, I love butter and use enough of it when I can and need to, but there’s something about brushing it on that makes me realize how much I’m using 😉
Turkish Börek with Spinach & Feta
(7 votes, average: 3.71 out of 5)
Loading...Ingredients
- 1 white onion or shallot, finely chopped
- 300 - 400 g fresh spinach, washed and patted dry
- 200 g feta
- 8 sheets filo pastry
- 100 g melted butter
- P&S for seasoning
- 1 tsp nigella seeds to sprinkle (optional)
- 1 tsp sesame seeds to sprinkle
- 1 egg, whisked
Instructions
Preheat the oven to 200°C
The filling
Sauté the onions on a low heat for 10 minutes until caramelized, don't let them crisp up.
Add the spinach in batches and sauté until wilted, ± 5 minutes.
Let it cool in the pan for ± 15 minutes
Season with P&S and crumble and mix in the feta.
The pastry
Melt the butter in a small pan, take of the heat when melted.
We'll be attaching 4 squares of filo pastry in the length, so make sure you've made space on your work surface. Start on the left side, working to the right.
On the left lay out 1 sheet of filo pastry on a clean work surface. Brush on a layer of butter with a cooking brush.
Lay another sheet of pastry on top and also brush on some butter.
On the right side of the square lay a third sheet of pastry, overlapping by about 2 cm. Brush with butter and lay another sheet straight on top. Brush with butter.
Repeat this working towards the right so in the end there will be 4 overlapping squares next to each other, 2 layers thick. Still make sense? 😉
Rolling & Baking
Grease a pie tin or a lay a baking sheet on a baking tray.
On the bottom edge of the pastry dived the filling in a long sausage.
Now it's time to roll it up in the pastry, making it into a long sausage.
Now it's time to make the circle, start in the middle of the pie tin or baking tray, and twist the sausage into a circle.
Baste the pastry with egg wash and sprinkle in the sesame and nigella seeds.
Bake in the oven for 30-35 minutes until browning and nice and crispy.
1 Comment
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