After 10 years of making this börek I’ve come up with all different versions. Traditionally in Turkey they would use filo pastry but honestly back In the village they chuck it together which ever which way they want and they use all different types of pastries and bread.
I love the full versions but I find it can be rather greasy and heavy. it’s time consuming too, this is my easy go to recipe with a cheap of using ready made and rolled puff pastry.
- 1 block of Feta cheese
- 1 pkt of ready rolled puff pastry
- 1tsp of garlic salt
- 3 large hand fulls of washed fresh spinach
- 1 egg
Pre heat oven to 200/gm6 or bake slowly on gm4.
In a bowl, crumble up the full block of feta cheese, add the 3 hand fulls of spinach cutting it up up to small shreds as you drop each hand full in, now crack in an egg and sprinkle of a tsp of garlic salt. Mix it well until it’s a fine consistency and not too lumpy.
Lay your pastry out flat pasty and and spread the mixture out in the middle (see picture)
Now fold over the top two corners to meet the bottom two corners and press down with your fingers all around the edges to ensure a tight close, I even fold it over to give an extra tight close (see pic)
Put down baking paper on a baking tray and place it anyway it will fit 😊
Pop in the oven for 15-20 mins until cooked through and pastry is holder and puffy.
Make yourself a cuppa or a traditional turkish çay or even Ayran (yogurt drink) and enjoy!!