Turkish Spinach Börek

Recipe by Nurperi Yigit
pepper tamari
Turkish Spinach Börek

Delicate and satisfying, borëk is one of the most appealing savory pastries in the world. You can eat cold or hot; as a starter, a side, an entrée, or a snack. The tradition’s origins lie in the former Ottoman empire. This version is courtesy of Turkish-born noma chef Nurperi Yigit and the women in her family who have been passing down the recipe for generations. There is one twist: a splash of Pepper Tamari. Nurperi thinks grandma would approve.

Ingredients

500 g spinach, roughly chopped
2 onions, finely diced
8 sheets of filo dough
2 tbsp Pepper Tamari
2 eggs
2 tbsp Greek Yogurt
4 tbsp extra-virgin olive oil or melted butter
1 tbsp sesame seeds
1 tbsp nigella seeds (optional)
Salt, to taste

Method
  1. Preheat the oven to 190 °C.  
  2. To a mixing bowl, add the chopped spinach and diced onion. Season with a pinch of salt and set aside. Wait about 5 minutes and the spinach will have released some water; dry off any excess moisture with a towel. Add Pepper Tamari to the mixture and toss.  
  3. In another bowl, prepare the egg wash: whisk the eggs. Add the Greek yogurt and olive oil and whisk again until homogenous.  
  4. Lay out your filo sheets and cover with a slightly damp towel to prevent the dough from drying out.   
  5. Lightly brush the egg wash all over the filo, one sheet at a time. Add around 2 tbsp of your spinach mixture on top of each, spreading it evenly. Gently roll up the sheet and then fold it in on itself to create a snail-like shape. Place onto a baking tray. Repeat until you have used all your dough sheets. 
  6. Brush the top and the sides of each börek with the egg wash. Sprinkle the tops with nigella and sesame seeds.  
  7. Place into the oven for around 20-30 minutes, or until the böreks are nice and golden brown.

In the making

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