Spinach and Cheese Borekas
Easy borekas recipe - you can purchase the french pastry dough also named puff pastry at the store and prepare your own filling. I do have a recipe for the boreque dough but this one takes 5 minutes to prepare and bakes for another 30-35 minutes at 375˚ oven.
If you making your own pastry dough, please click link below ????:
French Pastry Dough
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Borek, Boreq, Borekas with Homemade Dough and Filling
Borek (Boreq, Borekas) comes originally from Turkey, a spiral shaped, filled with variety of savory fillings, including cheese, meat, spinach and eggplant. Filo dough or puff pastry dough is generally used to make borek, but an easy recipe is in the video where you mix all the ingredients together (no yeast).
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They are served as appetizers, alongside a meal, or as a snack and are sometimes formed as triangles, squares, semi-circles...
Dough
4 cups of flour
1 1/2 cup water
1 tbl vinegar
1 tbl salt
1 tbl olive oil
Mix all and divide dough to make 8 balls soaked in a lot of olive oil (soaked for about 1 - 1 1/2 hours.
Filling
Bulgarian cheese and Feta or soft white cheese
Spinach (optional)
Black Pepper & nutmeg
1 egg
Green onion
Mozzarella
Prep
In between two parchment paper roll your dough thinly.
Add filling over dough
Roll dough and form a spiral shape.
Egg wash
How to Make Authentic Sephardic-Turkish Borrecas | Potato and Cheese Hand Pies
Learn how to make Authentic Sephardic-Turkish Borrecas | Potato and Cheese Hand Pies! If you’ve never had an authentic Sephardic-Turkish Borreca before, you are in for quite a treat! This recipe has been handed down in my family for generations, and is truly a Sephardic-Turkish delicacy! I’ll teach you how to make them just like my grandmothers made them back in Turkey, with their delicious Kashkaval Cheese and potato filling, and their flaky handmade crust. Once you try an authentic Sephardic-Turkish Borreca, you’ll be hooked for life!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video.
Here’s the link to my Tapada de Papa y Queso or Potato and Cheese Borreca Pie:
Sephardic-Turkish Style Spinach and Cheese Borrecas | Spinach and Cheese Hand Pies
Learn how to make Sephardic-Turkish Style Spinach and Cheese Borrecas | Spinach and Cheese Hand Pies. If you’ve never had a Sephardic-Turkish Borreca before, you’re in for quite a treat! This dough recipe has been handed down in my family for generations (thank you, Abuela), and is truly a Sephardic-Turkish wonder! I’ll teach you how to make it just like my grandmothers made it back in Turkey, and then we’ll fill the dough with a delicious spinach, feta, and Parmesan filling! The flaky handmade crust comes together so easily, and is the perfect vessel for the yummy spinach filling! Once you make these once, I know you’ll be hooked for life!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video. I will also list the ingredients and procedure below for your convenience…
For the Dough: (Makes 18, so double up if you want to use up all of the filling)
•2 1/2 Cups All Purpose Flour
•1/2 tsp Salt
•1/2 Cup Vegetable Oil, Plus an Extra Tbsp, if Needed
•1/2 Cup Lukewarm Water
•1 Egg, for an Egg-Wash
For the Filling: (Makes approximately 36, or make 18 and the leftover filling can be baked and enjoyed)
•1 lb Frozen Spinach, Thawed ( I suggest pulling it out of the freezer and letting it thaw at room temperature overnight)
•7 Ounces Feta Cheese
•6 Ounces Shredded Parmesan Cheese, Plus Some Grated Parmesan Cheese for Sprinkling on Top
•4 Large Eggs
To Make the Dough:
Add your all purpose flour and salt to a medium bowl and combine well. Add your vegetable oil, and using a serving fork, combine the ingredients until you no longer see white flour and the mixture has the appearance of sandy colored pebbles. You may add 1 more tablespoon of oil to your mixture, if it looks a bit dry and pebbles haven’t formed. Then, warm up your water in the microwave (for 30 to 40 seconds), and add the water in. Once again, use your fork to combine the ingredients until a smooth dough has formed. Use your hands to bring the dough ball together and to make sure there are no dry lumps in your dough, then place it back in the bowl, and cover it to allow it to rest while you make your filling.
To Make the Filling:
Squeeze out all of the water from your thawed spinach. In a large bowl, combine the spinach with 7 ounces of feta cheese that you’ve crumbled, and 6 ounces of shredded Parmesan cheese, along with 4 large beaten eggs. Mix well to combine.
Preheat your oven to 350°.
Divide your dough into 18 pieces. Flatten each piece into an oval shape, one at a time, and using two kitchen teaspoons add some spinach and cheese mixture onto the dough, leaving a clean edge of dough all around, then fold the dough over the filling, pinch the two edges of dough together to form one, and braid the edge of the dough using the “pinch and fold’ technique that is shown in the video. Place the now shaped Borreca onto a baking tray that has been lined with parchment paper. Repeat to form 18. Then, beat an egg and brush the top of each Borreca with it, using a pastry brush. Then, sprinkle each with a touch of grated Parmesan cheese, and prick each one twice with a long thin knife.
Bake on a center rack for 30 minutes at 350°. Remove the Borrecas from the hot tray and place them on a cooling rack to allow them to cool down a bit. Serve and enjoy!
How to: Braiding puff pastry | Really Simple Recipes
A quick guide on braiding puff pastry.
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