Borek is a Turkish pastry filled with anything from veggies to cheese and ground meat. Borek is discovered all over Turkey, and, in reality, numerous locations that the Ottoman Empire utilized to be. Usually the pastry filling is mouthwatering and will typically be cheese, ground beef, or spinach.
Ocassionally you can discover potato or other veggies or perhaps sausage fillings. Great as a treat, a side for soups or salads or as a little dish by themselves!
� handful dill, chopped
� 2 spring onions, chopped
� 4 tbsp whole milk
� 2 tbsp extra virgin olive oil
� 200 g feta cheese, mashed
� 2 green chillies, chopped
� 250 g fresh filo pastry, in sheets
� 1 pot natural yogurt, to serve (optional)
2. Season with salt and pepper.
3. Brush the base of a huge fry pan with additional virgin olive oil.
4. Mix the remainder of the oil with the milk.
5. Lay 2 big sheets of filo over the pan so that it drapes over all the sides.
6. Spoon in half the filling.
7. Rip another piece of filo in half.
8. Take one half and tear it into huge pieces, dip them into the milky olive oil mix and lay them about on top of the filling in the pan.
9. Spoon the remainder of the filling onto the middle layer.
10. Dip the remainder of the filo in the milky oil and lay it on top in the very same method to make the top layer.
11. Fold the filo hanging over the edges back over the top, and brush once again with the milky oil.
12. Fry for 3-4 minutes each side on a medium heat.
13. Cut into wedges and serve with yogurt if you want.
Ingredients
� 200 g baby spinach, roughly chopped� handful dill, chopped
� 2 spring onions, chopped
� 4 tbsp whole milk
� 2 tbsp extra virgin olive oil
� 200 g feta cheese, mashed
� 2 green chillies, chopped
� 250 g fresh filo pastry, in sheets
� 1 pot natural yogurt, to serve (optional)
Directions
1. Mix the feta in a bowl with baby spinach, chillies, spring onions and dill.2. Season with salt and pepper.
3. Brush the base of a huge fry pan with additional virgin olive oil.
4. Mix the remainder of the oil with the milk.
5. Lay 2 big sheets of filo over the pan so that it drapes over all the sides.
6. Spoon in half the filling.
7. Rip another piece of filo in half.
8. Take one half and tear it into huge pieces, dip them into the milky olive oil mix and lay them about on top of the filling in the pan.
9. Spoon the remainder of the filling onto the middle layer.
10. Dip the remainder of the filo in the milky oil and lay it on top in the very same method to make the top layer.
11. Fold the filo hanging over the edges back over the top, and brush once again with the milky oil.
12. Fry for 3-4 minutes each side on a medium heat.
13. Cut into wedges and serve with yogurt if you want.
