Spinach & Feta Borek

As you travel through an area of the world known as The Levant -- comprising down through the Mediterranean (through countries such as Greece and Macedonia) and into North Africa -- you will find many examples of what I call “stuff in filo pastry.” They all have many different names. You might hear them called Spanikopita, Sambousek, Borek or Bourek. And, they may have many different ingredients which can include meat, fish, vegetables and eggs. The one thing that they do have in common, however, is that they are all delicious. This version, with wilted spinach and feta cheese, is perfect as a snack, or as a light lunch with a small salad.

Spinach & Feta Borek Recipe

(Serves About 4-6)

Ingredients

24 Shrimp (15-21 Count – Peeled, Tail On)

  • 1 ½ Sticks Unsalted Butter

  • 1 Large White Onion (Sliced)
  • Kosher Salt (To Taste)

  • Freshly Ground Black Pepper (To Taste)

  • 2 Cloves Garlic (Minced)

  • 20 Oz Fresh Spinach (Sliced Thinly)

  • 1 Cup Feta Cheese

  • ½ Cup Cream Cheese
  • 1 Pinch Fresh Nutmeg

  • 20 Sheets Filo Pastry

Instructions

  1. Melt the ½ stick of unsalted butter in a saucepan.

  2. Add the sliced onions.

  3. Season with salt and pepper.

  4. Cook for 4-5 minutes until golden.

  5. Add the minced garlic and cook for 2 minutes.

  6. In a separate pan, cook the spinach until wilted. I often just do this in the microwave.

  7. When wilted, drain the spinach and press in a strainer to remove as much liquid as possible.

  8. In a separate bowl, add the feta and cream cheeses.

  9. Add the wilted spinach.

  10. Add the onions and garlic mixture.

  11. Add the pinch of nutmeg.

  12. Combine all of the ingredients.

  13. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes.

  14. When ready to prepare the borek, remove the mixture from the refrigerator.

  15. Check for seasoning and add salt and pepper as required.

  16. Melt the remaining stick of butter in a saucepan.

  17. Take two sheets of filo pastry and lay them lengthwise away from you on a cutting board

  18. Place a small line of the spinach mixture at the bottom of the layer of filo pastry and then roll until you form an egg roll like tube.

  19. Brush the outside of the filo tube with a little butter and gently roll around to form a spiral.

  20. Place this spiral at the center of a large pan or baking dish.

  21. Repeat this process with the rest of the filo pastry and spinach mix and keep adding each tube to the spiral you are creating until you have almost filled the pan.

  22. Brush the top of the finished spiral with the remaining melted butter. You can melt more butter to do this if needs be.

  23. Pre-heat the oven to 350 degrees Fahrenheit and bake the borek until the top of the spiral becomes golden brown.

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