Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the heart of Middle Eastern cuisine! These Spinach Walnut and Raisin Boreks are not just a recipe – they're a crispy, golden-brown treasure packed with unexpected flavor combinations that will make your kitchen smell like a gourmet paradise. Whether you're a seasoned cook or a curious food enthusiast, this recipe promises to elevate your cooking game and impress everyone at your dining table.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Middle Eastern
Serves: 12 boreks
Ingredients
- 1 package of filo pastry
- 2 cups fresh spinach, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1 onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg, beaten (for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Add the chopped spinach to the skillet and cook until wilted, approximately 3-4 minutes. Stir occasionally to ensure even cooking.
- Once the spinach is wilted, remove the skillet from heat and let the mixture cool slightly. Season with salt and pepper to taste.
- In a mixing bowl, combine the cooled spinach and onion mixture with the chopped walnuts and raisins. Mix well until all ingredients are evenly distributed.
- Take the package of filo pastry and carefully unroll it on a clean, dry surface. Cover the sheets with a damp kitchen towel to prevent them from drying out.
- Lay one sheet of filo pastry on the surface and brush it lightly with the beaten egg. Place a second sheet on top and brush it again with the egg.
- Take about 2-3 tablespoons of the spinach, walnut, and raisin filling and place it at one end of the layered filo pastry sheets, forming a line.
- Fold the sides of the filo over the filling, then roll the pastry tightly from the filled end to create a cylindrical shape. Place the borek seam-side down on the prepared baking sheet.
- Repeat the process with the remaining filo sheets and filling until all boreks are assembled. Make sure to brush each one with the beaten egg before placing it on the baking sheet.
- Once all boreks are assembled and placed on the baking sheet, brush the tops with any remaining beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the boreks are golden brown and crispy.
- Remove the boreks from the oven and let them cool for a few minutes before serving. Enjoy your delicious Spinach Walnut and Raisin Boreks warm or at room temperature!
Tips
- Keep your filo pastry covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Use room temperature ingredients for easier mixing and more consistent cooking.
- Don't overfill your boreks – this can cause them to burst during baking.
- For extra crispiness, brush the boreks generously with beaten egg and consider using a mix of egg and a splash of milk.
- If you want to prepare ahead, you can assemble the boreks and refrigerate them before baking – just add a few extra minutes to the cooking time.
- Experiment with the filling by adding herbs like fresh dill or mint for an extra flavor dimension.
- Serve these boreks as an appetizer, snack, or light meal, and they pair wonderfully with yogurt or a fresh salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 20mg
