ABOUT Turkish Feta Borek ( Spiral ) RECIPE

Borek is a pastry that is famous throughout middle eastern countries and also in the Mediterranean. Borek is a layered phyllo pastry which includes feta cheese and spinach filling or any other filling of your choice. This dish have different names in different reagions in Turkey it is called Börek (Turkish pronunciation: [Bøˈɾekʲ]; also Burek or Böreği,. In Albania, this dish is called Byrek, Burek, or Lakror In Armenia,... Byorek In Israel, Bourekas ... in italy Burriche or Burricche..... Crimean Tatars calls it Çibörek, it is their national dish. Tunisian and Algerian calls it Brik (pronounced Breek) . The authentic recipe uses refined flour which I have modified in my borek . This borek is purely made using whole wheat phyllopastry dough. Wheat isn’t flexible as Maida so can’t extend spirals as we do with Maida . Still in health point of view and taste point of view , whole wheat borek is a must try recipe . Borek is prepared in variety of variations like layered borek , spiral borek , cigar borek , etc as per regional preferences . #earnwithbetterbutter

Ingredients Serving: 4

For the Phyllo pastry dough :
Whole wheat flour 2 cups
Salt 1/2 teaspoon
Luke warm milk 1 cup
Large egg 1
Vegetable Oil 1/2 Cup
Melted garlic butter 3 tablespoons
Unsalted Butter 1 Cup
For the spinach cheesy filling :
Parsley 2 cups
Dill leaves fistful
Salt a big pinch
Onion big sized 1 finely chopped
Paprika powder 1 teaspoon
Garlic powder (optional )
Feta cheese drained 1/2 cup
Ricotta cheese drained 3 tablespoons
Sesame seeds 1 teaspoon
Other Ingredients :
Sesame seeds/ nigella seeds for garnishing
White pepper powder as preferred for sprinkling
Egg 1 for egg wash

Instructions

Take 2 cups whole wheat flour in a wide bowl . Add 3 tablespoons melted garlic butter .
Add 1/2 teaspoon salt .
Mix thoroughly until ingredients are combined .
Pour in one large egg .
Add 1 cup Luke warm milk gradually while kneading the flour .
Knead well .
Add the remaining warm milk . Knead .
Add 1/2 cup vegetable oil . Knead all together to a sticky soft , super elastic dough .
The dough should be elastic to pull flexibly .
Cover and rest the dough for an hour .
Heat 2 tablespoons oil in a pan . Add 1 big sized onion finely chopped .
Add a big pinch salt . Sauté onions till pink .
Sprinkle 1/2 teaspoon sesame seeds
Add 1 teaspoon paprika powder or as you prefer . Sauté the ingredients .
Add 2 cups freshly parsley .
Add a fistful of fresh dill leaves with little moisture .
Mix all together until combined and spinaches look soft .
Remove the spinach filling from the heat . Keep aside .
Coming to our phyllo dough, divide dough into two portions . Take a portion with greased palms.
Spread generous butter on the dough . Cover and rest the dough for 15 minutes .
Transfer the dough to a greased large platform / plate . Spread butter , pull , stretch dough with
both hands gently to a large thin sheet . Be very gentle .
I used a large plate . Pulled the dough to the plate ‘s size . The sheet looks thin as well .
Coming to the filling , add 3 tablespoons ricotta cheese to the spinach filling .
Take feta cheese 1/2 cup .
Add in to the filling .
Mix well . Our cheesy filling is ready .
Spread this cheesy filling throughout the phyllo sheet .
Now gently roll the sheet with both hands as the sheet is extremely soft .
Pull the rolled sheet as thin as possible to a long snake like dough as shown. Don’t rip the dough.
Fold it into a spiral borek . Egg wash .
Sprinkle white pepper powder , sesame seeds .
I used a parchment sheet beneath the borek so transferring to the baking tray was easy .
Bake the borek in a preheat cooker for 50 minutes in medium heat. Preheating time 10 mins medium.
Bake until borek looks crunchy with a golden color .
Turkish Feta Borek ( Spiral ) is ready . Cut into slices and serve hot .

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