Turkish Cheese and Spinach Borek … a delicious baked dish perfect for a breakfast spread. It features a tender or crispy dough filled with a rich mixture of spinach and feta cheese. It can be served as a snack, breakfast, or side dish, and is ideal for preparing ahead and freezing.
Ingredients
– Spinach Filling:
- Spinach: 1.1 pounds (frozen and drained)
- Parsley: ¼ cup (chopped)
- Onion: 1 medium (chopped)
- Olive Oil: 2 tablespoons
- Lemon Juice: 2 tablespoons
- Sumac: 1 tablespoon
- Salt: To taste
– White Flour: 3 cups
– Warm Water: 1 ¼ cups
– Sugar: 2 teaspoons
– Instant Yeast: 2 ¼ teaspoons
– Salt: 2 teaspoons
– Olive Oil: ¼ cup
Instructions
- In a bowl, combine the warm water with sugar and yeast. Let it sit for 5 minutes until activated.
- Add the flour and salt, and begin kneading until a cohesive dough forms.
- Add the olive oil and continue kneading until the dough is smooth and soft. Cover the dough and let it rise for 90 minutes, or until doubled in size.
- Divide the dough into small balls and let them rest for 30 minutes.
- To prepare the filling: Thoroughly mix the spinach with the onion and parsley. Add the olive oil, lemon juice, sumac, and salt, and mix well. Refrigerate the filling until ready to use.
- Preheat the oven to 425°F (220°C).
- Roll out the dough balls into small circles. Place about 1 to 2 tablespoons of the filling in the center. Fold the dough into a triangle or half-moon shape, sealing the edges well.
- Arrange the pastries on a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until golden brown.
- Serve fresh. These can be stored in the refrigerator or frozen and reheated later.
