Spinach and cheese börek

Spinach and cheese börek

By
From
New Middle Eastern Food
Makes
4 large börek
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Yoghurt pastry for böreks
see method for other ingredients

Method

  1. Bring a large saucepan of salted water to the boil and blanch 550 g washed 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 1 finely diced shallot and 1 finely diced small clove garlic on top. Use a very large knife to chop and mix everything together until well combined. Season with sea salt and freshly ground white pepper. Transfer to a bowl and mix in 180 g crumbled kashkeval cheese. Fill the böreks and bake. (Kashkeval is a stongly flavoured, hard white sheep’s milk cheese that is fairly widely available in Middle Eastern stores, but you could substitute feta, mozzarella or even a blue cheese.)
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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