Spinach and cheese börek

Spinach and cheese börek

By
From
Turquoise
Makes
16
Photographer
Lisa Cohen and William Meppem

You can really use any cheese with the spinach in these little pies. Kashkeval is a stongly flavoured, hard white sheep’s milk cheese that is fairly widely available in Middle Eastern stores, but you could equally use fetta, mozzarella or even a blue cheese.

Ingredients

Quantity Ingredient
550g spinach leaves, washed
1 shallot, finely diced
1 small garlic clove, finely diced
sea salt
freshly ground white pepper
180g kashkeval cheese, crumbled
2 free-range egg yolks
2 tablespoons milk
1 quantity * yoghurt pastry [rid:10323]

Method

  1. Preheat the oven to 180ºC and lightly oil 2 large baking sheets.
  2. Bring a large saucepan of salted water to the boil and blanch the spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Place the spinach on a large chopping board and put the shallot and garlic on top. Use a very large knife to chop and mix everything together until well combined. Season with salt and pepper. Transfer to a bowl and mix in the cheese.
  3. Mix the egg yolks and the milk to make an egg wash. Cut each piece of pastry into eight pieces. On a lightly floured work surface, roll out each piece of pastry to a rectangle about 2 mm thick. Spread some of the filling down the middle, then fold in the long edges, sealing with a little egg wash. Pinch the short ends to seal. Repeat with the other pieces of pastry so you have 16 small pies. Transfer the pies to the prepared baking sheets, seam-side down. Brush with the egg wash and bake for 6–8 minutes or until golden brown.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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