Borek – Turkish puff pie with meat or vegetable filling, which is baked not from puff pastry, but from the thinnest sheets of dough yufka or filo, which are saturated with filling juices, become very gentle. One of the most popular fillings for berek is cheese. with spinach. It perfectly combines the richness of cheese and freshness. greens. It turns out very tasty. Grease Egg Milk Dough Sheets mix, lay in several layers, adding the filling in the middle, sprinkle with sesame seeds and bake. Serve appetizing brook hot or warm, cut into square pieces. one serving: (total 
Calories 285, total fat 13.3 g, saturated fats, proteins 12.8 g, carbohydrates 42.6 g, fiber, cholesterol мг., натрий мг., сахар г. 
Time: 1 hour. Complexity: average Servings: 8 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Pie
- 10 sheets of filo dough – thaw during the night (if using frozen)
- 3 tbsp. l vegetable oil
- 0.5 tbsp. skim milk
- 1 large egg + 2 yolks – divide (1 egg for milk mixture – 2 yolks for lubrication)
- 2 tbsp. l yogurt
- 0.5 tsp salt
- 1/4 tsp black pepper
Filling
- 0.5 kg fresh spinach, washed and dried
- 1 medium onion, peeled and chopped
- 1 tbsp. l olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper (optional)
- 2 tbsp. l sesame seeds
- 1 tbsp. crumbled feta cheese
Recipes with similar ingredients: filo dough, milk, eggs, yogurt, spinach, onions, sesame seeds, feta cheese
Recipe preparation:
- With a whisk, mix olive oil, milk, 1 egg, yogurt, salt and pepper.
- In a large frying pan, heat 1 tbsp. l olive oil. Add the onions and fry until aromatic, 3-5 minutes. Then add spinach, salt and pepper. Cover the pan. Stew over medium heat until spinach settles, about 5 minutes. Shuffle and turn off the stove. Leave on for 15 minutes.
- When the filling has cooled, squeeze out all the excess juice with a sieve. Put spinach in a bowl, add feta cheese and gently mix.
- Cover the baking sheet (approximately 30×40 cm.) With parchment paper. Sprinkle lightly with vegetable oil.
- Put 2 sheets of filo dough on a baking sheet and grease 3 tbsp. l milk mixture.
- Repeat the same again.
- Put 1 sheet of filo dough and spread evenly on it stuffed with spinach and cheese, backing 1 cm from the edges.
- Two more times, put 2 sheets of filo dough and grease 3 tbsp. l milk mixture.
- Top with the remaining dough and grease 2 tbsp. l milk mixtures.
- Cover the berek with cling film and refrigerate at least 2 hours or overnight.
- Before baking, preheat the oven to 175 ° C.
- Gently chop the berek into the desired pieces. Lubricate them 2 egg yolks and sprinkle each slice with black seeds and white sesame seeds.
- Put in the oven and bake until golden brown 30-35 minutes. Serve immediately.
