Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, November 12, 2015

Spinach and Feta Filo Pie

(Ispanaklı Peynirli Çember Börek)

Spinach and Feta Filo Pie
8 sheets of phyllo pastry

Spinach filling / 1st part:
~300 g baby spinach, cleaned, washed, drained, chopped
1 tbsp butter
2-3 green onions,chopped
1/2 tsp paprika
2nd part:
2 eggs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella cheese, grated
1/4 cup walnuts, chopped

2-3 tbsp extra virgin olive oil
1/4 cup milk

9.5" (24cm) pie plate, oiled

Cook 1st part of the fillings in a large pan at medium heat. Stir frequently until the spinach has wilted. Do not overcook! Let it cool down.

Meanwhile, mix the 2nd part of the filling in a bowl. Add the cooked spinach, stir.

Take 2 sheets of the phyllo pastry and place on the pie plate, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon on the sheets. Take 2 more sheets and place over the pie plate, leave the sheets hanging over the rim of the pan as well. Spread some sauce over it. Wrinkle 2 sheets and layer on them. Then spread the cooked filling all over this layer (picture).

Wrinkle 2 sheets and cover the filling (picture) and put some more sauce again. Then fold over the sides of the bottom layers. Pour the rest of the sauce on the top. Leave in the fridge for about an hour.

Preheat the oven to 350 F (180 C). Place the dish on the middle rack. Bake until the top turns to a light golden colour. Serve it with tea as an afternoon snack or as breakfast.



At 11:56 AM, Anonymous Anonymous said...

Dear Binnur, I love all your recipes that I've tried, and plan to try this one too. I wonder if yufka could be used instead of phyllo, and whether any adjustments to the recipe would be needed? Thank you, Binnur, for helping me learn to make many dishes for my Turkish husband. I bought your lovely cookbook several years ago and also read your website all the time.

At 1:06 PM, Blogger Binnur said...

Thank you:) Yes, you can use yufka. 9.5" (24cm) pie plate is too small so I would use one and half Turkish yufka. When you prepare it, make sure that half of the yufka is placed under the filling and the remaining half over the filling.
Happy Holidays!

At 12:15 PM, Anonymous Anonymous said...

I will be making this dish today, it sounds easy to make and so delicious! The pictures are very helpful. Thank you, Binnur, as always, for posting your easy, clean, healthy recipes - I'm a big fan and your recipes never fail! Sedef

At 12:18 PM, Blogger Binnur said...

Thank you, Sedef! :)


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