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Le Chaudron recipe
Borek turc aux épinards
Turkish spinach and feta börek
⏱ 60 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
8 sheetsphyllo dough
500 g (18 oz)fresh spinach
300 g (11 oz)crumbled feta
2yellow onions, finely chopped
2eggs, beaten
100 ml (½ cup)plain yogurt
1bunch of flat-leaf parsley, chopped
100 g (3½ oz)melted unsalted butter
- 8 sheets phyllo dough
- 500 g (18 oz) fresh spinach
- 300 g (11 oz) crumbled feta
- 2 yellow onions, finely chopped
- 2 eggs, beaten
- 100 ml (½ cup) plain yogurt
- 1 bunch of flat-leaf parsley, chopped
- 100 g (3½ oz) melted unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wilt the washed spinach in the skillet with a little oil for 5 minutes, then squeeze dry in a towel.
- Soften the onions in the same pan for 8 minutes.
- In the bowl, mix the spinach, feta, onions, beaten eggs and yogurt.
- Add the parsley and season to taste.
- Butter the dish and lay in 4 sheets of phyllo, brushing each with melted butter.
- Spread the filling evenly and cover with the remaining 4 buttered sheets.
- Score the top into squares and bake for 40 minutes at 180 °C (350 °F) until golden and crisp.
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