This was going to be our usual potato borek, but our neighbor brought us a bunch of chard just as I was preparing to make borek. They have a small garden where they grow an apricot tree, a sour cherry tree, a plum tree, some greens depending on the season and some tomatoes. They are our next door neighbor and whenever they have their small ‘harvest’, they bring us some for taste. Our door bell rings at an unexpected time and when one of us open the door, we see that our polite neighbor is waiting there with something wrapped with paper in her hands. We thankfully accept her gift and unwrap it with excitement. One day she brought some cherries, she brought apricots on another day. They all had a natural taste, as they had no pesticide on them. Our neigbor lets them free and they grow how they like. Yes, their shapes are not as smooth and neat as the ones at the markets, but they all taste much better. I made some jam from the plums they gave us last summer and it was delicious, it lasted just a week for us to finish it. They haven’t bring any plums this summer yet, I’m planning to make something different with them this time, maybe a cake or a pie.
You know we love borek as a snack and potato borek is our favorite. I boiled potatoes and mixed it with some spices and pepper paste for the filling mixture. And the bell rang. Guess who? Our neighbor and a package in her hand, she said they picked some chard from their garden and they allocated a bunch for us. I invited her for a cup of Turkish coffee to thank her. Entering the kitchen, she saw that I was making borek and made a great suggestion; adding chard in its filling mixture. I loved the idea! In addition to potato and chard, I wanted to use the only carrot left in our refrigerator. I enjoyed making borek and chatting with our neighbor at the same time. When I put the tray in oven, she left saying that she had some works to do.
And of course, I took some borek to our neighbor to show what their chard turned into. After a few days, I saw them in their garden watering trees, and they said that they loved the borek and they would make it too the next time they pick some chard.
– 5 phyllo sheets
– 1 cup yogurt
– 1 egg
– ¼ cup olive oil
For the filling:
Besides the ingredients for potato borek (but this time I didn’t put any cheese),
– A bunch of chard, chopped
– 1 carrot, grated
– Nigella sativa
Mix yogurt, olive oil and an egg in a cup. We will spread this mixture on each phyllo sheet.
Preheat the oven to 180C.
Lay one phyllo sheet in an oven tray. Spread a little yogurt mixture on it. Put the half of boiled and sauted potato on it, sprinkle the half of the grated carrot on it. Lay another phyllo sheet, put half of the chopped chard on it. Lay the third sheet, spread a little yogurt mixture on it, put the rest of the potato and grated carrot. Lay the fourth sheet, put the rest of the chard. Lay the last sheet on it, spread allthe yogurt mixture on it.
Then cut the borek in diamond shapes or how you like. Cutting before putting it in oven helps all layers cook equally. Then sprinkle some nigella sativa on it. Cook it for 40 minutes and it’s done. If you think its top is too crispy, sprinkle a little water on it with your hands, cover it with another tray or a piece of cloth, wait it for 15 minutes. Then you’ll see it gets soft enough.