Turkish Cooking/Bade Jackson 1998

Spinach Pie (Ispanakli Borek)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 stick butter 1 onion, chopped fine 2 lb fresh spinach leaves, washed and chopped
salt and ground black pepper 1 lb puff pastry 1 little melted butter
10 oz feta cheese, cubed 1 egg yolk, for brushing



1 Melt the butter in a large skillet, fry the onions until soft, then add the spinach. (It may seem quite a lot to begin with but, once cooked, the spinach will reduce.) Cook for a few minutes, stir in seasoning to taste, drain, and set aside.
2 Preheat a 375 F oven. On a floured surface, roll out half the pastry as thin as possible to line a 12-inch square, deep ovenproof dish. Brush the dish with a little melted butter and sprinkle with flour. Line the dish with the pastry and fill first with the cheese cubes then with the spinach and onion mixture.
3 Roll out the remaining pastry to a square large enough to cover the dish, place over the filling, and seal the edges with a little water.
4 Brush the pie with half the egg olk and cook in the oven for 25 minutes, until nicely browned. Remove from the oven, turn the pie over and brush again with the remaining egg yolk, then return to the oven for 20 minutes more. Serve hot.

Back