Ispanaklı Börek Snake Style Börek

Eat Istanbul

https://www.cutoutandkeep.net/projects/ispanakli-borek-snake-style-borek • Posted by Quadrille

This is great fun to make. You need a long table and someone to help you roll it if possible. Coiled like a snake, it’s filled with spinach or greens, feta and herbs and is delicious hot or cold. Serves 8

You will need

1 packets (about 250g) Filo Pastry 120 g Unsalted Butter , melted Sea salt and Freshly Ground Black Pepper
Filling
1 kg Spinach or other greens, such as Swiss chard or chicory, boiled and roughly chopped 400 g Feta Cheese 3 Eggs , lightly beaten 2 tbsp Extra Virgin Olive Oil 1 tbsp Dried Oregano 1 tbsp Dried Mint 3 tbsp Fresh Mint Leaves , finely chopped 3 tbsp Fresh Dill fronds, finely chopped 3 tbsp Fresh flat-leaf Parsley leaves, finely chopped 1 tbsp Paprika 1 tbsp Ground Cumin 1 tsp Ground Nutmeg
Egg wash
1 Egg , lightly beaten Splash of Milk
To serve
2 tbsp chopped unsalted Pistachios

Project Budget

Time

Difficulty

Description

This is great fun to make. You need a long table and someone to help you roll it if possible. Coiled like a snake, it’s filled with spinach or greens, feta and herbs and is delicious hot or cold. Serves 8

Instructions

1. Preheat the oven to 180˚C/Gas 4. To make the filling, mix all the ingredients in a large bowl and season generously with freshly ground black pepper.

2. Lay half the filo pastry sheets, each sheet overlapping the next, in a long line on a work surface or table and brush around the edges and joins with the melted butter. Lay the remaining filo pastry sheets on top and brush the edges again with melted butter. Moving quickly so that the filo doesn’t have time to dry out, place the filling at the longer edge of pastry closest to you in a long line along all the sheets. Carefully roll the pastry up tightly into a long sausage shape, tucking in the ends to stop the filling from coming out. Brush with the melted butter. Now carefully roll the pastry round into a tightly-coiled snake shape. Transfer it carefully with a wide spatula to a baking tray or a round metal tart or cake tin brushed with some of the melted butter.

3. For the egg wash, combine the beaten egg, milk and any remaining butter together in a small bowl. Brush the top of the pastry snake with the egg wash, sprinkle with a little water and bake in the preheated oven for 45–60 minutes or until golden on top. Leave it to cool for 15 minutes before transferring it to a plate. Sprinkle with the chopped pistachios, cut into slices and serve.