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
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.