There are plenty of recipes for beef börek and plenty for spinach börek, but not so much for beef and spinach borek. So that is the recipe du jour. Okay, let’s backtrack a little. What in the world is a börek?
According to the fount of all knowledge and wisdom, Wikipedia, “Börek … is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). … It was most probably invented in what is now Modern Turkey.” Yes, börek is Turkish, but it has spread. There is Serbian börek and Bulkan börek. There are African and Israeli variations. There are börek, bureks and briks. They are made as pies, spirals, cigar shaped cylinders, triangular or crescent bit size pieces and tarts. What is their essence? A thin flaky crust and some filling. I can work with that!
Back to beef böreks and spinach böreks, my recipe is the best of both worlds; a beef and spinach börek with authentic Mediterranean spices. I used non-fat Feta which is common in spinach böreks, but not beef variations. I also added non-fat Greek yogurt to the egg wash instead of the milk which is more common in beef böreks. I used fresh spinach, but you could use its frozen cousin, thaw it and squeeze out all the liquid.
I developed my own blend of Turkish spices for this recipe and have added the recipe below. For this one, I chose the spiral form since it looks cooler. Doing a simple pie would be easier, but the spiral was much more elegant with little extra effort.
With endless varieties, you can play with this recipe for many delicious meals to come. I served it with a side salad for a simple, delicious and healthy meal.
2 Tbsp. Olive Oil
1 lb. Ground Beef
1 Medium Yellow Onion, chopped
3 Cloves Garlic, minced
2 cups fresh Spinach, finely chopped
1/2 cup Non-fat Feta Cheese, crumbled
3 tsp. Turkish Spice Blend (see below)
Salt and Pepper, to taste
1/2 cup Non-fat Greek Yogurt
2 Large Eggs
1 tsp. Ground Cumin
10 sheets of Phyllo dough
1) Pre-heat oven to 350 degrees F.
2) In a large skillet, heat 1 tablespoon of Olive oil over medium-high heat. Add ground beef and brown until thoroughly cooked.
3) Remove ground beef to a large mixing bowl leaving and liquid in the skillet.
4) Add onions to the skillet and cook until translucent, about 5 minutes.
5) Add garlic to skillet and cook for an additional 1-2 minutes.
6) Strain onions and garlic an add to the mixing bowl with the ground beef.
7) Add the spinach, feta cheese, Turkish spice blend, salt and pepper to the beef mixture and mix thoroughly. Set aside to cool.
8) In a separate mixing bowl, combine 1 tablespoon of Olive oil, the Greek yogurt, eggs and cumin. Whisk until smooth.
9) On a clean dry surface, lay out one layer of phyllo. Brush lightly with the yogurt-egg mixture, top with another layer of phyllo and brush it with the yogurt-egg mixture, as well.
10) Use 1 cup of the ground beef mixture and spread along the long edge of the phyllo to within one inch of each side.
11) Fold the sides over the filling and roll the phyllo into a long cylinder. Roll the cylinder into a spiral and place on a lightly greased sheet pan. Repeat until the ground beef mixture is gone. It should make 5 spirals.
12) Brush the tops of each spiral with the yogurt-egg mixture. Sprinkle with poppy seeds.
13) Bake for 40 minutes until golden brown. Let rest for 5 minutes before serving.
Turkish Spice Blend:
1 tsp. Whole Cumin Seeds
1/2 tsp. Whole Coriander Seeds
2 inch Cinnamon Stick
1/2 tsp. Whole Cloves
1/2 tsp. Whole Allspice
1/2 tsp. Ground Nutmeg
1) In a hot, dry sauce pan, toast all spices except for the nutmeg until fragrant and the cumin is just starting to brown.
2) Place toasted spices into a mortar and pestle.
3) Grate nutmeg into the spice mix.
4) Grind the spices into a fine powder.