Börek with Spinach & Cheese
Börek with spinach & cheese (Ispanaklı Börek) — crispy with yufka
Börek is a classic pastry casserole built up in layers using thin yufka sheets. These are brushed with a yogurt–egg–oil mixture (sos) and layered with a spinach–cheese filling. Key to crispy edges and a juicy center: enough sos between the layers, the oven preheated well to 190 °C, and a short bake at the end until golden brown. This recipe yields one tray (approx. 28×38 cm) – ideal for a family breakfast, brunch, or a party snack.
Ingredients
For 1 tray (approx. 6–8 servings)
Yufka & Sos:
- 4–5 yufka sheets (round or rectangular; very thin)
- 200 g plain yogurt (3.5%)
- 100 ml milk
- 2 eggs (1 egg for the sos, 1 egg for the topping)
- 70 ml neutral oil (e.g., sunflower) or 50 ml oil + 20 g butter, melted
- ½ tsp salt
Filling:
- 500 g spinach (fresh, roughly chopped; or frozen, well squeezed)
- 1 onion, finely diced
- 2 tbsp olive oil
- 200–250 g white cheese/feta or Beyaz Peynir, crumbled
- ½ tsp pepper, Pul Biber to taste
- Optional: 1–2 tbsp parsley, finely chopped
Topping
- 1 egg yolk (from the 2nd egg) + 1 tbsp milk
- Sesame and/or nigella seeds (black cumin)
Steps
1. Filling (10–12 min)
Heat the oil and sauté the onion until translucent. Add the spinach and let it wilt; allow the liquid to evaporate. Remove from heat and let cool. Mix in the cheese, pepper, and optional parsley.
2. Sos (1 Min.)
Whisk together the yogurt, milk, 1 whole egg, oil/butter, and salt.
3. Layering (10 min)
Lightly oil the tray. Place the first layer of yufka inside (tear/arrange as needed until fully covered). Brush a thin layer of sos on top.
Do the same for the 2nd–3rd layers, then spread ½ of the filling. Again add 1–2 layers + sos, the remaining filling, and the final layer(s).
Brush the top layer generously with sos.
4. Topping & scoring (2 min)
Score the surface into squares/diamonds (without cutting all the way through). Brush with egg yolk + milk, sprinkle with sesame/nigella.
5. Baking (30–35 min)
Bake in the preheated oven at 190 °C top/bottom heat (170–180 °C fan) until golden brown. For extra color, switch to top heat for the last 3–5 minutes.
6. Rest & Serve
Let rest for 5–10 minutes, then lift out along the cut lines — stays stable in shape and crispy.
Total time: ~50–60 min (including filling & layering)
Baking temperature: 190 °C top/bottom heat (170–180 °C fan)
Tipps
- Keep yufka moist: Open the package right before layering and work covered (it dries out quickly).
- Squeeze frozen spinach well: Excess liquid prevents crispiness.
- Sos = juiciness: Don’t skimp — apply it thinly, but to every layer.
- Edge care: Brush the edges well with sos → they become crispy instead of hard.
Variations
- Sigara Böreği: Cut the yufka into triangles, fill with spinach and cheese, roll tightly, and fry in oil at 170–175 °C for 3–4 minutes.
- Dough snail (Kol Böreği): Fill in long strips, roll up, and shape into spirals.
- With sucuk: Mix finely diced, briefly sautéed sucuk into the filling.
Serving
Lukewarm with Ayran, salad, and a bit of Pul Biber. Also delicious cold and easy to transport.
Storage
- Covered in the fridge for up to 48 hours.
- Reheating: 180–200 °C, 8–10 min (becomes crispy again).
- Freezing: not recommended when raw (yufka becomes soggy). Baked: freeze in portions for up to 2 months; reheat on a rack.
Nutrition
Per serving (1/8 tray): approx. 350–420 kcal, 22–27 g fat, 28–35 g carbs, 10–14 g protein.
