Börek

Borek (or Börek) is a savoury pastry made with thin, flaky dough (phyllo or yufka) and filled with ingredients like cheese, spinach, meat, or potatoes. The dough is layered and often brushed with butter or oil for a crispy texture. It can be rolled, twisted, or layered in a pan and is typically served as a snack, appetizer, or light meal. This spinach and feta version, has layers of phyllo dough, a spinach filling, and a yogurt-egg mixture.

Nigella seeds (also known as black cumin, kalonji, or nigella sativa) are small, black seeds with a peppery, slightly bitter flavour and hints of onion and oregano. Common in Middle Eastern, Mediterranean, and South Asian cuisine, they’re used to flavour breads, pastries, curries, and stews. They’re often sprinkled on top of dishes like borek for added flavour and crunch.

For the Yogurt Sauce:

• 3 eggs

• 2 cups yogurt

• ¼ cup olive oil

For the Filling:

• 2 cups spinach, chopped

• ¼ cup fresh dill, chopped

• ½ cup parsley, chopped

• 3 green onions, chopped

• ½ cup grated mozzarella

• ½ cup feta cheese, crumbled

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Borek:

• 12 phyllo sheets

• 2 tablespoons nigella seeds (black cumin/black seed)

Instructions:

1. Prepare the yogurt sauce:

   In a medium bowl, whisk together the eggs, yogurt, and olive oil. Set aside.

2. 
   

3. Prepare the filling:

   In another bowl, combine the spinach, dill, parsley, green onions, cheeses, olive oil, salt, and black pepper. Set aside.

   
   

4. Preheat the oven to 350°F (180°C).

   Brush the bottom and edges of a 9x13-inch baking pan with oil.

   
   

5. Prepare the phyllo sheets:

   Cut the phyllo sheets to fit your baking pan. Cover the sheets with a damp kitchen towel to prevent them from drying out as you work.

   
   

6. Assemble the borek:

   • Place the first phyllo sheet in the greased pan. Brush with 2-3 tablespoons of the yogurt mixture. Fold the edges towards the center (it doesn’t need to be perfect).

   • Add the second phyllo sheet on top, brush with the yogurt mixture. Repeat this step for a total of 6 phyllo sheets.

     
     

7. Add the filling:

   Spread the filling evenly over the 6th phyllo sheet.

   
   

8. Continue assembling:

   • Place the 7th phyllo sheet over the filling, brush with the yogurt mixture, and fold the edges. Continue layering the remaining phyllo sheets in the same way.

   
   

9. Finish the borek:

   Pour the remaining yogurt mixture over the top and spread it evenly. If there is too much mixture for your pan, use half.

   
   

10. Bake:

    Slice the borek into squares and sprinkle nigella seeds (or sesame seeds) on top. Bake for 35-40 minutes, or until golden.

    
    

11. Cool and serve:

    Remove from the oven and let it cool for 10-15 minutes before serving.