Spinach Arm Byrek/Börek

        SPINACH PASTRY LONG ROLL:

        Turkish Spinach and Cheese byreks (Bourek/burek/in Turkish:Börek) are very famous and popular among the Turkish people. Winter to Summer, we consume it every time. Turkish Byreks are the much loved pastries and pies of all shape and sizes that are very common in Anatolia/Turkey. It is eaten for the breakfast, lunch and dinner for the snack, or packed and consumed cold on the road trips - travels. Also, Turkish Byreks are ideal for the tea parties.

      Maybe you think that "What is TURKİSH BYREK/BÖREK?" Actually, Byrek/Bourek/Börek is a general term of Turkish for filled pastries. It is used throughout the region of the Mediterreanen very much. For example: in Greece, it is called (Bourek), in Italy, it is called (Pierogi), in Russia, it is called (Pirochk). The filling ingredient is often Spinach, cheese and other chopped vegetables such as parsley and mashed potatoes, often the dough is paper - thin Phyllo (yufka) layered, rolled or folded around the elements of byrek, then baked,  fried or steamed.    

        In this post, we are going to share our famous Turkish Spinach Arm byrek.

        Here it is our recipe:

        Serves: 6 - 8 People,  Preparation: 20 minutes, Cook Time: 30 minutes, % 100 Vegan, 
   
        I n g r e d i e n t s :

        - 3 Phyllo Pastry,
        - 75 - 100 gr Butter, (Melted), or Olive Oil (We use both of them)
        - 1/2 Cup Yogurt, (our homemade yogurt recipe: homemade-yogurt-)
        - 1/2 Cup Milk,
        - 1 - 2 Eggs,

        F o r   F i l l i n g :

       - 500 gr Spinach Leaves, fresh or frozen,
       - 1 Onion, Chopped (Cut into small cubes),

      - (1/2 Cup Feta Cheese, Crumbled - it is optional - we didn't use cheese in this spinach byrek),

        O n   T o p :

       - 1 Tablespoon Nigella Seeds or Toasted Sesame Seeds, (it is optional - we didn't use Nigella seeds and Sesame Seeds in this byrek) 

        P r e p a r a t i o n :

        First of all, remove the stalks of the spinach, wash and chop finely. Then, soften the onion with olive oil for about couple of minutes on a skillet. Then add spinach and cook nearly 5 - 7 minutes. After these processes, putaside melt butter (or olive oil) in a small saucepan. Cooldown. Then add milk, yogurt, and white of egg and mix them very well. Keep the egg yolk to spread above the byrek. Take one sheet of Phyllo Pastry (yufka) and spread out it on the counter with the long side infront of you. Then, brush it with the yogurt mixture. Then add another layer above it and again brush it with the yogurt mixture. You can do as much layers as you want. Place the filling ingredients along on the long side of the phyllo pastry (yufka). Time to time, check it and make sure it is 5cm (2 inches) away from both ends. Then first fold the left and right ends from outside to the inside and fold the top of phyllo and roll. Then buttered the oven tray and place it in a buttered oven tray. Brush with the yogurt mixture all over top side (and if you want: sprinkle some nigella seeds or sesame seeds - we didn't use in this spinach arm byrek). Preheat the your oven 180°C (350°F). Bake Spinach Arm Byrek/Bourek/Börek 15 - 18 minutes until the tops take a golden brown color.

E N J O Y

Our delicious Spinach with Rice: spinach-with-rice

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