* Exported from MasterCook *
Turkish Spinach and Cheese Borek
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds spinach leaves -- washed
1 shallot -- finely diced
1 small garlic clove -- finely diced
sea salt
freshly ground white pepper
6 ounces kashkeval cheese -- crumbled
2 free-range egg yolk
2 tablespoons milk
1 Turkish Yogurt Pastry -- two 10-oz pieces
Preheat the oven to 350F and lightly oil 2 large cookie sheets.
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.
Mix the egg yolks and the milk to make an egg wash. Cut each piece of pastry into eight pieces (16 total). On a lightly floured work surface, roll out each piece of pastry to a rectangle about 1/16 inch 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 to 8 minutes or until golden brown.
Makes 16 pies
AuthorNote: You can really use any cheese with the spinach in these little pies. Kashkeval is a strongly flavored, hard white sheep's milk cheese that is fairly widely available in Middle Eastern stores, but you could equally use feta, mozzarella or even a blue cheese.
Turkish Yogurt Pastry
4 ounces Greek-style yogurt
6 ounces unsalted butter, melted (at room temperature) about 3/4 cup
1 tablespoon extra-virgin olive oil
8 ounces self-rising flour, sifted ( 1 7/8 cups)
1 pinch sea salt
finely grated zest of 1/2 lemon
Combine the yogurt, 4 ounces of the melted butter and the oil in the bowl of an electric mixer, then beat in the egg. Put in the flour, salt and zest and beat on low speed for 5 minutes until silky and soft. Cover the pastry with plastic wrap and refrigerate for 1 hour to rest and firm up a little.
Divide the pastry into two equal pieces. Work with one piece of pastry at a time, keeping the other covered with a damp tea towel. On a lightly floured work surface, roll the pastry out as thin as you can get it to make a large round - about 20-inches in diameter or as close to that as you can make it. Brush lightly with some of the remaining melted butter, then fold in the two sides of the pastry to meet in the middle. Brush with butter again, then fold in the short sides of the rectangle to meet in the middle. Brush with butter for a final time and fold one side on top of the other. Set aside, covered with a damp tea towel, to rest for 15 minutes. Repeat with the other piece of dough.
Makes two 10-ounces pieces.
Per Serving (excluding unknown items):
1134 Calories; 77g Fat (60.9% calories from fat); 19g Protein; 93g Carbohydrate; 4g Dietary Fiber; 190mg Cholesterol; 1594mg Sodium. Exchanges: 5 1/2 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"16 borek"
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Per Serving (excluding unknown items): 91 Calories; 7g Fat (62.6% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 26620 0 0 0
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