Spinach and Cheese pie – Ispanakli, Peynirli Borek

Spinach and Cheese pie – Ispanakli, Peynirli Borek

By Ozlem Warren - http://ozlemsturkishtable.com/

This borek is a great addition to a weekend brunch or a dinner party appetizer, Afiyet Olsun!

Serves 8 -10
Preparation time – 15 minutes
Cooking time – 40 minutes

  • 150 gr / 7 oz spinach leaves
  • 150 gr/ 7 oz feta cheese, mashed with a fork
  • 100 gr / app. 4 oz shredded mozzarella
  • 3 eggs, beaten
  • 1/2 cup / 125 ml milk
  • 1/2 cup / 125 ml water
  • 3 tablespoons mild olive oil
  • 12 sheets of fillo pastry (cut in half vertically, which makes 24 sheets)
  • 1 tablespoon nigella seeds
  • 1 tablespoon sesame seeds

Preheat oven to 180c/350 F/gas mark 4

Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, shredded mozzarella and two of the beaten eggs. In a separate bowl, mix the water, 1 tablespoon olive oil and milk.

Grease a rectangular baking dish with the remaining olive oil. Lay the pastry sheets along its long side and cut in half vertically. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

Lay three sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering two more times, using three fillo sheets each time.

Lay three more sheets over and spread the spinach filling evenly. Continue laying three sheets of fillo, pouring over each the milk mixture, three more times. Lay the remaining sheets on the top of the pie, sprinkling the milk mixture. Whisk together the remaining beaten egg with a little olive oil and brush over the pastry. Sprinkle with sesame or nigella seeds.

Bake the pie in the oven for about 40 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the spinach and feta filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

Sergen Erkarslan