I have made these boreks with
potatoes,
spinach and cheese
filling separately in the past. This is the first time I am trying them with
meat. All versions turned out really good. Anything with phyllo dough tastes
wonderful; at least that’s what I think. The shapes of these boreks are
attractive which makes me wanting to eat one more and one more…The filling is
very easy to make and can be prepared ahead of time. These can be served as an
appetizer, main dish or a snack. I had them with hot Turkish tea and it was
delicious!
1 lb ground beef (95% lean)
1 bunch spinach (approx 1 lb)
1 medium onion (chopped finely)
2 cloves garlic (chopped finely)
¾ cup parsley (chopped finely)
3 tbsp olive oil
1 tsp red pepper flakes or paprika
1 ½ tsp salt
¼ tsp black ground pepper
1 package (1 lb) phyllo dough
½ cup milk
½ cup olive oil
1 egg
Heat the oil in
a pan. Add the ground beef and cook until the beef is no longer pink and
releases its water. Pour out the water and add the olive oil. Stir. Add the
onions and sauté until onions are transparent. Add the garlic, salt, red pepper
flakes and the black pepper. Saute for a couple of minutes and turn off heat.
Add the chopped parsley and stir again. Let it cool.
Wash the spinach
several times. Remove the stems and steam for about 3 minutes. Let it cool.
Chop coarsely and add to the meat mixture.
Mix the milk,
olive oil and egg until everything is integrated well.
Lay one phyllo
dough sheet on the working surface (long side towards you).
Brush the all the
phyllo dough sheet with the milk/olive oil/egg mixture.
Lay another sheet on
top of it.
Add 3 tbsp of the stuffing along the edge of the sheet
(approximately 1 inch from the edge).
Roll the sheet gently and brush with the
milk/olive oil/egg mixture before rolling on top of the upper edge.
Place in a
greased baking tray and brush with the milk/olive oil/egg mixture again.
Start
with one end and roll it circular to give it a rose like shape.
Brush the borek
roll with the milk/olive oil mixture so it sticks together well.
Repeat until
all the phyllo dough sheets and stuffing used up.
Bake at 350º
for about 50 minutes or until golden brown. Remove from oven and enjoy warm.
Labels: Appetizers, Beef Dishes, Boreks/Pastries/Pides
