Yummy! I have never ever rejected anyone offering borek. If you want to find out why, try this recipe. It is perfect for picnics as it is edible hot or cold, any time of the day.
You can call anything cooked with filo pastries “borek” actually, but this dish is cooked happily in the Balkans as burek, in Greece as spanakopita (with spinach and feta), in Israel as burekas (with cheese).
You can fill your borek with anything you want, but usually cheese and spinach is used. Flat parsley or minced meat are also good options.
- 500g filo pastry
- 1 glass of milk
- 5 spoonfuls of olive oil or butter
- 3 eggs
- some sunflower seeds or black seeds
- 250g feta cheese
- 1 pack of fresh spinach leaves (alternatively a big bunch of parsley)
1. Spread some butter onto your cooking tray, this will stop your borek from sticking the tray.
2. Filo pastry is usually sold in a round shape so leave one sheet aside and cut the rest to fit to your tray.
3. Mix your butter or olive oil, milk, and eggs all together in a bowl. Stir well.
4. Put the sheet of filo pastry in your tray, leave the corners out, you will close them at the top once you finish layering.
5. Spread the oil-milk-egg mixture with a brush over each sheet, and put each sheet on top of the other. Use half of the sheets.
6. Soften the spinach in a pan quickly, cool it down and mix with crumbled feta cheese. (if you use parsely, you do not need to cook it.)
7. Pour this mixture onto your filo pastry layers in the tray.
8. Then, carry on putting the filo pastries one by one over this mixture and each time do not forget to spread some butter-milk-egg mixture onto the sheets otherwise they will become dry.
9. When there is no filo pastry left, cover the corners of the first big sheet onto your borek and spread the rest of the butter-milk-egg mixture on top.
10. Sprinkle some seeds over it.
11. Cook it for about 20 minutes in the middle of a pre-heated oven at 200C, until the top and the bottom gets brownish. It is delicious eaten with a spoonful of yoghurt.