?

Log in

darkrefuge [userpic]
Borek - variation
by darkrefuge (darkrefuge)
at May 21st, 2008 (06:41 pm)
current location: home
current song: none

My friend Kyra has taught me this recipe for Borek, which is a turkish spinach pie type creation made with a phyllo dough crust. However, because when one deals with me it's always better to try to sneak a few more veggies into the mix... we've created something I like even better!

Preheat your oven to 350 degrees Farenheit.
Oil the bottom and sides of a glass baking dish 9x12... or whatever you have that will work!

Saute in butter in a pan, a little bit of onion and some shitake mushrooms, diced.

In a bowl mix 2 eggs plus 3-4 heaping Tablespoons of plain yogurt, beating until smooth. (Should have a consistency sort of like gruel...w/o the lumps. LOL)

Put one layer of phyllo dough down then drizzle a spoonful of the egg/yogurt sauce mixture over the sheet of phyllo before adding another sheet. Keep alternating until you get through about half the package. Then drizzle another spoonful or so onto the last sheet you placed. (And you only need to use one package of the 2 packages that comes in an average box of phyllo dough.)

Next add shitake mushroom & onion mixture... sprinkling over the bed of phyllo. Then add enough raw spinach (preferably organic and washed) to the phyllo to fill the pan. (It will settle in the baking!) Add 2 containers of Feta cheese. Sprinkle it over the spinach. I use one traditional and one tomato basil flavor myself but you can add what you like! Then apply a "lid" by alternating more layers of phyllo dough and the sauce mixture until you get to the last sheets of phyllo.

Then after applying the last layer of phyllo dough, take one additional egg yolk and a teeny bit of oil and mix together. Applying this "egg wash" over the top of the last sheet of phyllo. This will help make the top "crispy" and golden in the oven. Then sprinkle lightly with Paprika!

Bake in the oven for 30-35 minutes (depends on your oven)... until edges appear to be turning slightly brown.

Allow to cool slightly before cutting.

BTW, it is even more yummy when reheated!!!


Comments

Posted by: Becky (bec_bec)
Posted at: May 22nd, 2008 06:51 am (UTC)

Sounds and looks tasty!

I shall need to go to the market and buy the ingredients I don't have :-)

Thanks for sharing the recipe!

Posted by: darkrefuge (darkrefuge)
Posted at: May 22nd, 2008 01:45 pm (UTC)
borek - variation
Refuge - Jarod

ou're welcome schmeep! I am glad it sounded appealing to you! It is a fun recipe to improvise with too, so please let me know if you tweak it any, and what you thought of the result.
I thought the photos of the borek might add to the post and help people get an idea of what it's supposed to look like.

2 Read Comments