Borek With Organic Spinach

borek with organic spinach | giverecipe.com

I made this borek with spinach we bought from organic bazaar. Where do you generally do your food shopping? Do you prefer supermarkets, farmers market or organic bazaar? These are the three places here in Turkey, where you can buy food. The most popular one among these is farmers market, which we call bazaar (Pazar in Turkish). It might be a bit different from the ones abroad. Besides the farmers, there are also sellers who buy food from farmers and sell them at this bazaar. Supermarkets are generally the best choice for working people as bazaars are open only during day time and on some certain days. That’s why we have to buy food from supermarkets except Sundays. There is an organic bazaar here on Sundays, so we can buy organic fruit and vegetables from there.

Organic bazaars are not still very common and you can’t find it in all cities around the country. Their number will probably increase in a few years as they have been promoted through media for some time. On the other hand, I can’t help being suspicious even on them! It’s like they are made trendy by some companies, and their price is shown as the sign of being organic. But what makes them so expensive? Aren’t there cheaper methods? I remember that my grandpas had a small garden in front of their house and they grew vegetables and fruits there when chemicals were not that popular. Two things they needed were water and animal manure, which were almost free. How come organic foods are that pricey today? With these questions in my mind, I’m not that strict to either sides. I just buy foods in season no matter they are organic or not.

borek with organic spinach | giverecipe.com

So we bought spinach from the organic bazaar at the weekend. It was so fresh that we enjoyed some leaves just by squeezing a little lemon on them. We loved how they are crunchy!

borek with organic spinach | giverecipe.com

I decided to make this borek before we finish them raw! The shape of this borek is a traditional one and it is called kol boregi, arm borek when translated directly. When you roll the filled phyllo sheets, they look like arm. That’s why it has this name.

I used a different kind of phyllo this time, which is used for baklava. It is much thinner than our regular yufka, you can find it packaged at supermarkets here. You can replace it with your regular phyllo sheet. As baklava sheets are so thin, I used 3 of them to roll and make one arm. If your phyllo is not that thin, use one or two for each roll.

borek with organic spinach | giverecipe.com

5 from 1 reviews
Borek With Organic Spinach
 
Prep time
Cook time
 
Serves: 6
Ingredients
  • 12 baklava phyllo sheets
  • Filling:
  • 4 cups chopped baby spinach
  • 1 cup crumbled goat cheese or feta
  • 1 onion, chopped finely
  • 3 tbsp olive oil
  • Salt to taste
  • 1 tsp ground black pepper
  • Coating:
  • 1 egg yolk, whisked well
Instructions
  1. Heat olive oil and saute onion until brown.
  2. Add spinach and saute them for about 5 minutes.
  3. Take the pan from stove and add goat cheese, salt and black pepper in it.
  4. Mix with a spoon and let it cold.
  5. Preheat the oven at 180C.
  6. Lay three phyllo sheets on one another.
  7. Put some filling on one side and roll it up.
  8. Place it in the middle of an oven tray turning it around itself.
  9. Do the same for other phyllo sheets and you will finally have 4 rolled up boreks in oven tray.
  10. Place each of them surrounding the previous one.
  11. Brush their top with egg yolk.
  12. Cook for 30 minutes until golden.



Comments

  1. says

    Hi Zerrinn! It’s been a long time that I’ve visited your blog and I must compliment you on the new stylish look that Give Recipe has – I love it! I’ve moved to wordpress and was transferring old posts when I came across your Yüksük Çorbası and suddenly I remembered that I have 2 items in the refrigerator that were recently purchased from the supermarket. I found sac yufka and ucgen yufka. The first is in a square shape and the second in a triangle. I suppose that both are fine for making this borek dish?

    Regarding your thoughts on organic food, I have no doubt that the media plays a small part in the high cost of organic fruits and vegetables, but I also believe that without the use of pesticides, a percentage of crops are not able to be sold because they aren’t perfect-looking or have small blemishes from insects. This results in a loss to the grower and therefore the costs are passed on to the consumer. We maintain an all-organic garden but if we were to make a living on it, I believe buyers would buy the nice looking tomatoes (no cracks, blemishes) before they looked at the ugly ones. This, I strongly believe, also has a lot to do with the media because even they show photos of perfect organic vegetables when in reality it isn’t always that way. Really, they should show some dirt and a few damaged leaves from insect bites! That is the true sign that something is organic!!

    Wishing you a beautiful new year. We still haven’t visited Turchia yet but hope to one day.

    • says

      Hi Rowena! Nice to see you here again! Glad to hear that you love the new look of GiveRecipe. The shape of yufka is not so important for this borek, both are fine!
      Thank you for sharing your opinions on organic food. As you say media has the biggest role on it and consumers are not very conscious on what organic food is. That’s why they look for perfect looking vegetables at an organic bazaar. I think it is even better if a vegetable has an insect bite on it, means no pesticides on it.
      Happy new year to you too! And hope you come to Turkey soon! Maybe we can meet in person then. Who knows?

  2. says

    Very appetizing! Unlike my hometown Hamburg, Maine (and most of the US) has no Turkish restaurants, bakeries or even items in the supermarket. SIGH!

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