The one I have been making for as long as I can remember. The Turkish Borek is a go to for dinner parties, light dinners, lunches and it even has a place on the breakfast table. Regularly served in Turkish households, they come in a variation of shapes, sizes and flavours.
I have been making my classic recipe of leek, spinach, feta and parsley for almost a decade. So trust me when I say I have really perfected the recipe. In this recipe however, parsley has been replaced with basil and oh wasn’t that a treat! This borek was literally the best I have ever made and I believe this is because I didn’t just eyeball all the ingredients, I took the time to mindfully add ingredients, taste test as I went along and contemplate/plan through in my head every stage of the process.
I am not ashamed to say that I always buy prepared dough from my local supermarkets or middle eastern stores. In fact this one was less than a pound from my local Arabic store and it was by far the best, flakiest pastry I have ever used, so I will be stocking up on a few of them.
Enough said, one can only hope that you try the recipe for yourself and leave a comment below to let me know what you think of it.
Spinach Basil Feta Borek – Turkish Pastry
Start by frying the leek in butter or oil and once softened, add the spinach and basil followed by the seasoning. Sauté everything together for about 5 minutes until all the vegetables are softened and lightly golden.
Take the pan off the heat, cut the feta into small cubes or crumble the feta into the mixture and combine with the borek filling.
Using 2 phyllo sheets at a time, brush the top sheet with luke warm water, place the filling in a straight line along the long side of the sheet and then gently roll close as you you would when making a sushi roll. If the edge doesn't stick then wet the edge with water and roll to seal.
Gently roll each borek into a swirl, place on a lined baking tray, mix the egg yolk with the oil to make a wash and brush each borek with the egg wash generously. This part is optional, sprinkle the sesame seeds on top and place in a preheated oven to bake for 30-40 on 180c electric fan until golden.
Serve alongside olives and a fresh leafy salad.