Spiral Spinach and Feta Börek
Inspired by techniques from America's Test Kitchen.
Filo rolled around a spinach, onion and feta filling, coiled into a spiral, glazed and baked until crisp.
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Method
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Equipment
- frying pan
- 2 bowls
- whisk
- pastry brush
- baking tray
- baking paper
- damp tea towel
- food thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 424 kcal |
| Protein | 11.5 g |
| Carbohydrate | 44.8 g |
| of which sugars | 2.6 g |
| of which free sugars | 0 g |
| Fat | 22.1 g |
| of which saturates | 6.6 g |
| Fibre | 2.9 g |
| Salt | 1.57 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped about 150 g
- 285 g frozen chopped spinach, thawed and squeezed dry
- ¼ tsp ground black pepper
- 140 g feta, crumbled
Glaze
- 60 ml olive oil
- 1 egg
- 30 ml whole milk
Pastry
- 24 sheets filo pastry (about 35 x 23 cm, 450 g), thawed
- 1
Filling. Soften the onion in the oil over medium heat 5 min, add the spinach and pepper and stir 2-3 min until no moisture is left; cool 10 min, then fold in the feta.
- 2
Glaze. Whisk the oil, egg and milk together. Heat the oven to 200 °C (180 °C fan) and line the tray.
- 3
Strips. Keep the filo under the damp towel. Lay two sheets side by side with the short edges overlapping by 2 cm, brush lightly with glaze, and repeat twice more to make a three-layer strip; make four strips in all.
- 4
Roll. Spread a quarter of the filling along one long edge of a strip and roll it up loosely into a thin log.
- 5
Coil. Curl the first log into a snail in the middle of the tray, then attach each further log to the end so they make one large spiral.
- 6
Bake. Brush all over with the remaining glaze and bake 25-30 min until deep golden and crisp; the centre should reach 71 °C.
- 7
Serve. Rest 10 min, then cut into wedges.
Storage
Keep covered in the fridge for up to 2 days; reheat at 180 °C for 10 min to re-crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
