Börek (Turkish Filled Pastries) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ready-made phyllo pastry sheets (approximately 16-20 sheets)</li><li class="ingredients-single-item">150g unsalted butter, melted</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh spinach, washed and chopped (or frozen spinach, thawed and drained)</li><li class="ingredients-single-item">300g feta cheese, crumbled</li><li class="ingredients-single-item">3 medium eggs</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 1 tbsp dried)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">2 tbsp olive oil, for sautéing</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp salt (adjust according to feta saltiness)</li><li class="ingredients-single-item">1 tsp dried mint</li><li class="ingredients-single-item">For the wash:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">1 tbsp yogurt</li><li class="ingredients-single-item">1 tbsp sesame seeds or nigella seeds (optional, for topping)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray (approximately 35cm x 25cm)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the filling by heating 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. If using fresh spinach, add it to the pan in batches, stirring until wilted completely. If using frozen spinach, ensure it's fully thawed and squeezed to remove excess moisture before adding to the pan. Cook for 5-7 minutes until any liquid has evaporated (excess moisture will make your börek soggy).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove the spinach mixture from heat and allow to cool for 15 minutes. Transfer to a large bowl and mix in the crumbled feta cheese, chopped herbs, black pepper, salt, and dried mint. The cooling period is crucial as adding eggs to hot filling would start cooking them prematurely. Beat 3 eggs in a separate bowl, then incorporate them into the spinach mixture, combining thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C and prepare your butter-oil mixture by combining the melted butter with 60ml olive oil in a small bowl. This combination gives the perfect balance of flavor and helps achieve that signature flaky texture as it creates steam between the layers during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare your work surface by laying out a clean kitchen towel that's slightly larger than your phyllo sheets. Remove the phyllo pastry from packaging and cover with another slightly damp towel to prevent it from drying out. Phyllo dries extremely quickly and becomes brittle and unusable if left exposed to air.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brush your baking tray generously with the butter-oil mixture. Take one sheet of phyllo, place it on your work surface, and brush it lightly but thoroughly with the butter-oil mixture. Layer another sheet on top and brush again. Continue until you have 4 sheets stacked and buttered. This creates the sturdy base needed for your börek.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spoon about one-quarter of your filling along one of the long edges of the phyllo stack, leaving 2cm border at the edges. Carefully roll the phyllo to encase the filling, creating a long cylinder. Avoid rolling too tightly as the filling needs room to expand during baking. Seal the edges by tucking them under and place the roll in the baking tray, seam-side down, coiling it into a spiral or arranging in a straight line, depending on your preference.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the process with the remaining phyllo sheets and filling, creating 3-4 rolls in total. Arrange them in the baking tray with a small space between each to allow for expansion. For the wash, whisk together the beaten egg with 1 tablespoon of yogurt and brush this mixture over the top of the börek. The yogurt adds tenderness to the crust while the egg provides a golden color. Sprinkle with sesame or nigella seeds if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp. The internal temperature should reach at least 74°C to ensure the egg in the filling is safely cooked. Allow the börek to cool for 10 minutes before slicing - this resting period helps the filling set and makes for cleaner cuts. Serve warm or at room temperature with a side of thick yogurt for dipping. Börek can be refrigerated for up to 3 days and reheated in a 150°C oven for 10-15 minutes to restore crispness.</li></ol>