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Creamy Phyllo Spinach Borek

Unlike Greek spanikopita where the phyllo dough is oiled between layers to make it shatteringly crisp, this Turkish version moistens the phyllo with layers of savory, cheesy custard. The pie puffs up like a souffle, its eggy softness perfectly offsetting the layer of feta-studded spinach filling. Cut this into small squares to keep its richness from being overwhelming. This recipe is adapted from Arabesque: A Taste of Morocco, Turkey and Lebanon, by Claudia Roden (Alfred A. Knopf 2005).

Makes 12 appetizer servings

1 pound baby spinach leaves, washed

1/2 pound feta cheese, crumbled

4 large eggs

4 tablespoons butter

2 1/4 cups whole milk

1 16-ounce package phyllo, thawed

1/2 pound Turkish kasar cheese* or aged cheddar, grated

A pan is filled with alternating layers of spinach filling, dough and a cheesy custard.
/ Deena Prichep for NPR
/
Deena Prichep for NPR
A pan is filled with alternating layers of spinach filling, dough and a cheesy custard.

Preheat the oven to 350 degrees.

In a steamer basket, or a pot with a small amount of water, cook spinach until wilted. Transfer to a strainer. When cool enough to handle, press out as much water as possible.

In a medium bowl, mix the drained spinach with the crumbled feta.

In a large bowl, whisk the eggs. Melt butter in a small saucepan set over medium-low heat. Add the milk, and heat until mixture is warm but not hot. Whisk butter-milk mixture into the eggs.

Baked, the layers puff up into a golden brown souffle.
/ Deena Prichep for NPR
/
Deena Prichep for NPR
Baked, the layers puff up into a golden brown souffle.

Grease a 9-by-13-inch baking dish. Lay a sheet of phyllo in the bottom of the dish. Drizzle a few tablespoons of the egg mixture evenly over the sheet, then sprinkle with a small handful of the cheese. Repeat the process until you've used up half of the phyllo, cheese and egg mixture.

Spread the spinach-feta mixture evenly on top, then repeat the layering with the remaining phyllo, egg mixture and cheese, ending with the egg mixture and cheese.

Tuck or trim any overhanging phyllo and bake for 30 to 45 minutes, until the casserole puffs and browns. Allow to cool slightly, cut in squares and serve.

*Kasar, a piquant, firm sheep's milk cheese, can be found in markets that carry European products.

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