Ispanaklı Tepsi Börek

Layered Pastry Stuffed with Feta & Spinach 

• Olive Oil
• ½ Purple Onion, diced
• 5 oz. Fresh Spinach, chopped
• 3 Eggs
• ½ c. Oil (any variety is fine, not olive)
• 1 tsp Salt
• 13 oz. Mineral Water (unflavored)
• 8 oz. Phyllo Dough*, thawed
• 12 oz. Feta Cheese

* Phyllo Dough can be bought frozen, but should be thawed out to make this. However, as soon as it is exposed to the air it will begin to dry out and get brittle. It’s best to keep it in the packaging or under a slightly damp (not soggy) paper towel until the moment you use each sheet of dough.

1. Sauté diced Onion in a bit of Olive Oil.
2. Add chopped Spinach. Cook until tender then remove from heat and set aside.
3. In a large bowl, whisk together Eggs, Oil, Salt & Mineral Water. (Once you add the carbonated water it will fizz and threaten to overflow the bowl, but it will settle down as it sits.)
4. Grease the bottom of a glass 9×13-inch pan with Oil.
5. Gently open 4 sheets of Phyllo Dough and layer them flat into the pan. (Phyllo Dough dries out and becomes brittle very quickly when exposed to air. Use a cloth or damp paper towel to keep the unused pieces covered. Best to assemble this as quickly as possible.)
6. Take the next 3 sheets of Dough and scrunch them up as you individually place them on top of the flat layer of dough. (This will give depth to your pastry. Make sure each area of the pan is covered well will the scrunched-up dough.)
7. Gently layer another sheet of Phyllo Dough on top of the scrunched ones.
8. Next, crumble the Feta Cheese on top of the flat layer of dough.
9. Sprinkle the Spinach mixture on top of the cheese. (This recipe is essentially a mirror image and the cheese/spinach layer is the center point. So basically, the next 2 steps are an exact repeat of what you have already done.)
10. Gently layer 1 more sheet of Dough on top of the cheese /parsley layer.
11. Take 3 more sheets of Dough and scrunch them up as you individually place them on top of the cheese/spinach layer, making sure to cover all areas.
12. Open 4 final sheets of Dough and layer them flat on top.
13. If there is any Dough hanging out of the pan, gently gather the Dough and fold them in toward the center of the pan. At this point, your börek will be a neatly folded package inside the pan.
14. Use a sharp knife to gently cut through the dough length-wise and cross-wise creating the size pieces you desire.
15. Gently pour the egg mixture over the top, making sure to evenly cover all areas.
16. Allow to sit for 2 hours or cover and refrigerate overnight. This will allow the dough to properly soak up the mixture and blend everything together.
17. Bake at 350^oF for approximately 45 minutes or until the top is golden brown.
18. Börek is best served hot, fresh from the oven. It’s also possible to serve it room-temperature or even cold if necessary. If you wish to reheat it, place it in foil and in the oven until warm. (Each time you reheat börek it will get just a bit tougher, so only do as needed.)