Börek is a family of baked filled pastries made of the thin flaky dough; phyllo. It is typically filled with meat, cheese and/or vegetables. It is found in the cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia. Similar to the Greek spanakopita but with the addition of an egg and yogurt mixture gives the borek its unique texture and taste. I've had this traditional treat while on my travels to Montenegro and found it again during my travels to Turkey. The difference was in the spices used. Through my own trial and error I have made my own version of this savory pastry and I hope you enjoy it! Let's explore this recipe together and once you fall in love with this delicious make-ahead meal...you can customize it for your family as I did mine!
Ingredients: 1 Package prepared phyllo
For the top of borek: 1 egg * 2 tbsp plain yogurt
Inner Yogurt Mix: 1 egg * 2 tbsp plain yogurt * 1 tbsp olive oil * 1/4 cup of water
For the meat filling: 1 tbsp. olive oil * 1 lbs of ground beef or lamb * 1 cup medium dice onion 1 tbsp minced garlic 1 1/2 tsp kosher salt * 1/2 tsp. black pepper 1/2 tsp. cumin * 1 tsp coarsely ground coriander 1/2 tsp coarsely ground fennel seeds 1/2 tsp smoked paprika * 1/4 tsp cinnamon
For Spinach Filling 1 tbsp olive oil *12 oz bag chopped frozen spinach 1 cup medium dice onion * 1 tbsp minced garlic 1/4 ground pepper * 1/4 cumin *1/4 smoked paprika dash of nutmeg
1 ½ cup crumbled feta
2 tbsp sesame seeds for garnish
NOTE: For vegetarian...omit the beef mixture and double the spinach/feta cheese filling above
Process- To make the meat filling- Saute chopped onions in oil. When translucent add garlic and saute until fragrant. Toast all the spices in the onion and garlic mix. Add ground beef to the mix. Give it a good chop with a spatula to separate the meat. Let the meat brown and then stir occasionally until fully cooked. Set aside to cool.
To make the spinach filling- Saute chopped onions in oil until translucent and add minced garlic. Cook until fragrant. Toast spices in onion mix. Add frozen spinach and cook until the access water cooks off. Set to cool. Fold in feta. Salt to taste.
To make the inner yogurt mix- Beat egg with yogurt. Add olive oil and water.
Layer 3 sheets on filio. Brush the egg, yogurt, water and oil mixture on phyllo pastry. Keep reserved pastry covered with a damp cloth. Make a row of the cooled meat mixture on the bottom of the dough. Roll into a cigar and then form into a coil. Repeat this process, altering between meat and spinach/feta filling until you have filled a 12" greased pot/pan. (See le-creuset from HGS Home Chef) For the top of the borek, mix an egg with yogurt (without water and oil this time). Drizzle on top of borek. Garnish with sesame seeds. Let the pastry sit for 2 hours to overnight in the refrigerator so the yogurt can absorb into the pastry. Perfect make-ahead meal! Pre-cut Borek before putting in the oven for ease of serving later. Bake for approx. 35-40 minutes on 400F. until golden brown.