Snake-style börek

Snake-style börek

Ispanaklı börek

By
From
Eat Istanbul
Serves
8
Photographer
David Loftus

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.

Ingredients

Quantity Ingredient
1 packet filo pastry
120g unsalted butter, melted
sea salt
freshly ground black pepper

Filling

Quantity Ingredient
1kg spinach or other greens, boiled and roughly chopped, such as Swiss chard or chicory
400g feta, crumbled
3 eggs, lightly beaten
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried mint
3 tablespoons fresh mint leaves, finely chopped
3 tablespoons fresh dill fronds, finely chopped
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon ground nutmeg

Egg wash

Quantity Ingredient
1 egg, lightly beaten
splash milk

To serve

Quantity Ingredient
2 tablespoons chopped unsalted pistachios

Method

  1. Preheat the oven to 180˚C. 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.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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