Ispanaklı Börek (Spinach Börek) Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g fresh spinach (or 250g frozen spinach, thawed and drained)</li> <li class="ingredients-single-item">1 large onion, finely chopped</li> <li class="ingredients-single-item">3 tbsp olive oil, plus extra for brushing</li> <li class="ingredients-single-item">200g feta cheese, crumbled</li> <li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li> <li class="ingredients-single-item">2 eggs</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">250g phyllo pastry sheets (about 12-14 sheets)</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">60ml yogurt</li> <li class="ingredients-single-item">1 tbsp nigella seeds or sesame seeds for topping</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">30cm x 20cm (12-inch x 8-inch) baking dish</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Large skillet</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). If using fresh spinach, wash thoroughly and remove tough stems. In a large pot with just the water clinging to the leaves, cook spinach until wilted, about 2-3 minutes. Drain in a colander, cool slightly, then squeeze out excess moisture with your hands. This step is crucial as excess moisture will make your börek soggy. Chop the spinach finely and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-6 minutes. Add the spinach and cook for another 2-3 minutes to evaporate any remaining moisture. Remove from heat and let cool for 10 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large mixing bowl, combine the cooled spinach mixture with crumbled feta, chopped dill, one egg, nutmeg, black pepper, and salt. Mix well to combine all ingredients evenly. The filling should be relatively dry but hold together when pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a small bowl, whisk together the melted butter and remaining tablespoon of olive oil. In another small bowl, beat the second egg with yogurt - this will be your top glaze that creates a beautiful golden crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Unroll your phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out as you work. This is essential as dry phyllo becomes brittle and difficult to handle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Lightly brush your baking dish with the butter-oil mixture. Place the first sheet of phyllo in the dish, allowing any excess to hang over the edges. Brush the entire surface lightly with the butter-oil mixture. The fat between layers creates that distinctive flaky texture during baking. Repeat with 5 more sheets, brushing each one with the mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread the spinach and feta filling evenly over the phyllo layers, leaving a 1cm border around the edges. Press down gently to create an even layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place another sheet of phyllo on top of the filling and brush with butter-oil mixture. Continue layering and brushing the remaining phyllo sheets. For the final sheet, brush generously with the butter-oil mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Fold in any overhanging phyllo to create neat edges. Using a sharp knife, score the top layers of the börek into 8 equal portions, cutting only about halfway through - this makes serving easier after baking while allowing steam to escape during cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Pour the egg-yogurt mixture over the top, spreading it evenly with a brush. This creates a beautifully bronzed, crisp top. Sprinkle with nigella or sesame seeds for flavor and visual appeal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy. The egg-yogurt glaze should set completely and turn a deep amber color. If the top browns too quickly, cover loosely with foil for the remainder of the cooking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and let the börek rest for 15 minutes before serving. This resting time allows the layers to set and makes cutting cleaner. Serve warm or at room temperature for the best flavor and texture. Your börek will stay crispy for several hours and can be gently reheated in a 150°C (300°F) oven for 10 minutes if desired. </li> </ol>