This adventure started with a Mushroom and Burrata Lasagnette recipe by Alison Roman published in the October 2015 issue of Bon Appetit. Ms. Roman admits her recipe is “indulgent” and, I am sure, delicious, but what I was going for is something much lower in fat and healthier. I not only want to “live a little,” but live a little longer.
Gone is the butter and olive oil. Gone is the heavy cream. In place of the heavy cream, I used a cauliflower cream (basically pureed cauliflower). If you don’t want to go to the trouble of making the cauliflower cream, substitute back in 1/4 cup of heavy cream. In place of the burrata, I used mozzarella. I am sure the extra creaminess of the burrata adds to the decadence, but would get lost in the lasagnette. For added nutrition, I added spinach to the recipe.
The other major change is the serving size. As published, the recipe indulgently serves 2 people. I used a little larger casserole dish and it yielded 6 large servings.
You can use dried lasagna noodles. Simply cook them until al dente according to package instructions before assembling the lasagna. I have sworn off store-bought pasta in favor of homemade. It’s really not that difficult to make and the taste and texture is far superior its store-bought relative. I used Bob’s Red Mill 100% stone ground whole wheat organic flour for the pasta. Bob’s Red Mill flour is ground finely enough to give you light, delicate pasta even using 100% whole wheat.
2 pounds mixed mushrooms, cut into bite-size pieces
Salt and freshly ground pepper
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 Tbsp fresh rosemary, finely chopped
1 cup fat-free ricotta
1/4 cup cauliflower cream
1/4 fresh nutmeg, grated
2 tsp. fresh thyme
14 oz frozen cut leaf spinach, thawed and squeezed dry
12 fresh lasagna noodles (about 10 x 4 inches)
8 ounces fresh mozzarella, torn into pieces
1 1/2 ounces Parmesan, finely grated
1) Preheat oven to 425°.
2) Add mushrooms to a large skillet over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until liquid has been absorbed, about 10-15 minutes.
3) Add shallot, wine and rosemary and again cook, stirring occasionally, until liquid has been absorbed, about 5-10 minutes.
4) Combine ricotta, cauliflower cream, nutmeg and thyme in a small bowl; season with salt and pepper.
5) Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds.
6) Spread a thin layer of ricotta mixture in a 10 x 8 x 3 casserole dish and top with a 2 lasagna noodles side by side. Spread a large spoonful of ricotta mixture over pasta, layer with 1/6 of the mushrooms, spinach and mozzarella. Top evenly with 1/6 of the Parmesan. Repeat layering process 5 more times finishing with the last of the Parmesan and grinding on fresh pepper, to taste.
7) Cover casserole with foil and bake until warmed through, about 15-20 minutes. Remove foil and continue baking until golden brown, 20-25 minutes.
8) Let cool at least 5 minutes and serve.
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.