The CRISPY Savoury Pastry You’ll Love

Instructions

To make the spinach filling:

1. Dice your onion into small dice and roughly chop the spinach so each leaf is cut into 3-4 pieces
2. Add the oil to a pan over medium-high heat, and add the onions, saute for 5-6 minutes until softened and starting to brown
3. Add the spinach to the pan, and allow all the leaves to wilt. Once they have wilted, cook for 3 minutes further to evaporate excess moisture
4. Place a sieve over a bowl, then add the spinach mixture, and allow to drain for at least half an hour
5. Once drained, pour out the liquid and add the spinach to the bowl. Crumble in the cheese, and add the seasonings
6. Mix well

To make the cheese filling:

1. Shred your Kasar cheese and place it in a bowl, then crumble in the feta cheese
2. Remove the parsley leaves from their stalks then roughly chop to a small size
3. Add the remaining ingredients and mix well

To make the sauce:

1. Whisk your eggs together until fluffy
2. Mix in the oil and combine well
3. Add the yogurt and mix until mostly smooth

To make the spiral borek:

1. Cut your sheets of yufka in half, then place a single sheet with the curve facing towards you
2. Brush the sauce all over the sheet until well covered
3. Place the filling along the flat side of the sheet, going almost from edge to edge and leaving a small gap from the flat side
4. Roll the sheet over the filling, then continue rolling until you've rolled the whole sheet
5. Place a baking sheet in a round baking dish, then curl the borek into a spiral and place in the center of the dish
6. Repeat steps 2-4, placing each roll into the baking dish to form a spiral. If any sheets are heavily torn, double up the layers
7. Brush the top with more sauce, then sprinkle on the sesame and nigella seeds
8. Bake at 180c for 45-60 minutes until golden all over
   
9. Cut into 6 slices and serve hot or warm
   
   

To make the cigar borek:

1. Place a triangular sheet of yufka with the curved edge facing towards you
2. Add the filling along the curved edge, leaving a gap of 2-3 cm from that edge, and 3 cm from either side
3. Tuck the sides of the pastry over the filling, then fold the bottom edge over as well
4. Roll this nearly all the way to the end, then dab the tip with some sauce
5. Roll it the rest of the way to seal
6. Fill a pan with a little oil, and heat on medium heat
7. Once heated add your borek and cook for 2-3 minutes rotating every 30 seconds or so
   
8. Once golden and crispy all over, remove and drain on a wire rack