Spinach Borek

A Turkish tray borek: thin yufka sheets soaked in a milk-and-egg sauce and layered with spinach and white cheese. A breakfast and teatime classic.

Ingredients

• 500 g (3 sheets) yufka
• 500 g spinach
• 100 g (1 medium) onion
• 150 g white cheese (feta)
• 100 g (2) eggs
• 200 g whole milk
• 100 g (about ½ cup) sunflower oil
• 6 g (1 tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Wash the spinach well, drain and chop finely. Finely chop the onion.

2. 2

   Heat 2 tbsp of the sunflower oil in a large pan and cook the onion over medium heat for 4-5 minutes until soft. Add the spinach and cook for 5-6 minutes until its liquid has evaporated; season with a pinch of the salt and the black pepper, then take off the heat and let cool slightly.

3. 3

   Crumble the white cheese into the spinach and mix.

4. 4

   In a bowl, whisk the milk, eggs, remaining sunflower oil and remaining salt to make the sauce. Preheat the oven to 180 °C.

5. 5

   Brush a roughly 30x40 cm baking tray with a little of the sauce. Lay the first yufka sheet in the tray with the edges hanging over, and brush it with 3-4 tbsp of sauce.

6. 6

   Tear the second sheet into pieces, dip each piece in the sauce, scrunch it up and spread it over the base; spread the spinach filling evenly on top.

7. 7

   Dip and scrunch the third sheet the same way to cover the filling. Fold the overhanging edges over the top and pour the remaining sauce evenly over everything.

8. 8

   Bake in the preheated oven at 180 °C for 40-45 minutes until golden on top. Rest for 10 minutes before slicing.

Nutrition

Per serving