Monday, December 27, 2010




  • 1 large size of onion(chopped)
  • 2 lb of spinach
  • 1 tbsp of tomato paste
  • 1 tbsp of red pepper paste
  • 1/2 cup of feta cheese
  • 3 tbsp of olive oil
  • 1/2 tsp of ground black pepper
  • salt
  • 1 egg+1 egg white
  • 1 cup of milk
  • 1/2 cup of vegetable oil

  • 1 egg yolk
  • sesame seeds and nigella seeds
Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it one more time.
In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add tomato paste and red pepper paste stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add ground black pepper and salt. Turn the heat off when the spinach absorbs all of its juice and let it cool.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first sheet, spoon 1/3 of the sauce over entire surface. Layer the second sheet and spoon 1/3 of sauce over and spread the filling all over covering the whole surface. Layer the third sheet on top of the filling and spoon the remaining sauce all over and layer the last sheet.
Whisk egg yolk for the glaze and brush the last sheet with egg yolk. Sprinkle some sesame and nigella seeds.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squ


Rosa's Yummy Yums said...

A gorgeous borek! The kind of food I am always hungry for...



Hulya Unsal Sakiroglu said...

mutlu yillar Iffetcim, umarim umdukalarini elde edersin bu yil!

://: Heni ://: said...

I agree gorgeous! i just found your delish blog; do you have a recipe for the turkish phyllo dough?

My Turkish Kitchen said...

Hi Heni,
The ingredients are simple to make Turkish fillo dough; all purpose flour, water and salt. However you will need some special gadget like "sac" and "oklava".
I just buy the fillo from online Turkish stores.

Onelia said...

I'm glad you have this recipe on your site! I can't wait to try it.

Nelly (Ed's wife)