Ingredients
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4 sheets filo pastry
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4 Large eggs
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2 cups Yoghurt
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1/4 cup Olive Oil
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1/2 cup Fetacrumbled
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1/4 cup Parmesanor any cheese you love
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3 Spring Onionschopped
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100g Spinachchopped
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1/2 cup Flat Leaf Parsleychopped
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1/4 cup Dillchopped
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2 tbsp Nigella Seedsfor the topping
Directions
I love Borek and I have my friend Kate to thank for that. She introduced me to borek, I can’t remember if it was because she was a vegetarian or if it was because she was studying Turkish, but I am thankful to her for the introduction. One of my most vivid memories from my visit to Istanbul is eating these from the street market. Thank you Kate.
We used this recipe from Give Recipe but substituted the leeks for spinach.
Steps
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1
Done
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Combine all the ingredients for the filling and put it aside. |
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2
Done
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Mix eggs, yogurt and olive oil. Set aside. |
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3
Done
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Preheat the oven to 350F (180C). |
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4
Done
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Slightly grease a baking sheet (mine is 14X16 inches). Layer the first phyllo sheet in the baking sheet in a way that the sides are overhanging. Brush its top roughly with the egg and yogurt mixture. Tear the overhanging parts and just place them on the phyllo sheet that is brushed with the mixture so that they cover the first layer as much as they can. They don’t have to be perfect. Brush the top of torn phyllo sheet pieces with the mixture. Place the second phyllo sheet in the same way. Brush with the mixture. Torn its overhanging pieces, place them on the top and brush with the mixture. |
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5
Done
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Spread the filling evenly on the top of this layer. Place the third phyllo sheet over the filling, brush with the mixture. Tear the overhanging pieces, place on the third layer. Brush with the mixture. Finally, place the fourth phyllo sheet and brush with the mixture. Tear the overhanging pieces, place them on the last layer and drizzle all the rest of the egg and yogurt mixture on the top. Spread it evenly using a brush. |
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6
Done
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Slice the borek in squares and sprinkle with nigella seeds. |
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7
Done
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Bake it for 40-45 minutes or until its top is golden. |
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8
Done
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Remove it from the oven and cover it with a large clean towel and let it cool. This will keep your borek remain tender. |
