Börek is a of baked filled made of the thin flaky dough; phyllo. It is typically filled with meat, and/or vegetables. It is found in the cuisines of the , the South Caucasus, the , and other parts of Eastern and Western Asia. Similar to the Greek but with the addition of an egg and mixture gives the borek its unique texture and . I've had this traditional treat while on my travels to Montenegro and found it again during my travels to . The difference was in the spices used. Through my own trial and error I have made my own version of this savory 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 * 1/4 cup of

For the meat filling: 1 tbsp. * 1 lbs of ground beef or lamb * 1 cup medium dice 1 tbsp minced 1 1/2 tsp kosher salt * 1/2 tsp. 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

2 tbsp sesame seeds for

NOTE: For vegetarian...omit the beef mixture and double the spinach/feta ​ cheese filling above

Process- To make the meat filling- Saute chopped 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 for ease of serving later. Bake for approx. 35-40 minutes on 400F. until golden brown.