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Spinach and Cheese Borek

My absolute favourite food memory from Turkey, simple and delicious.

These two wines are great on their own but even better with delicious, salty borek.

Spinach and cheese Borek

Recipe

  • INGREDIENTS
  • Filo Pastry – or Yufka if you can get it.
  • 150-200g of spinach, baby leaf spinach or general greens like Cavalo Nero – use what you have!
  • 200g of good Feta – or Börek cheese if you can get it
  • 100g melted butter
  • 1 egg plus another yolk lightly whisked
  • Sprinkling of nigella seeds
  • Pre-heat oven to 180.
  • Remove any stalks from your greens and blanch for a minute then plunge into cold water and drain.
  • Dry the greens by laying them out on a clean tea towel and placing another on top and pressing.
  • Chop the greens and mix with the cheese – taste and season if needed – Feta can be quite salty so you might not need to add any.
  • Now for the pastry – you want to end up with a length 4 sheets wide and 2 sheets thick, overlapping and buttered between each seet.
  • Lay the first, brush with butter and lay the 2nd with a slight overlap and the third and fourth.  Then lay the next layers.
  • Spread a sausage of your filling all the way along the bottom edge of the pastry all the way to each end.
  • Roll up into a long sausage and then coil and place on a greased baking tray.   Liberally brush with egg.
  • Bake for 25-30 mins – you want it golden no burnt!

Now pour a glass of Kara red or rose and enjoy!

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