Spinach and Feta Filo Pastry | Turkish Borek | Easy Vegetarian Recipe 

That does sound good, thank you for sharing 😍 I'll be giving this a go 😋

Thank you for your lovely comment 🥰 I'm so excited for you to try this recipe 😍

Thank you so much 😍

Welcome, I'm so glad you're here 🥰 I would love to know what you think of the recipe, and whether it's any similar to the one you tried in Northern Cyprus 😍

My absolute pleasure, thank you for your lovely comment 🥰

Hello from London to Japan 🥰 I'm so excited for you to try this spinach and feta pastry 😍 There are a few dishes (both sweet and savory) that use filo sheets, so if you enjoy this recipe, let me know, and I can share more videos with filo sheets ❤️

Ramadan went by so quickly 🥺 I can't wait for you to try this recipe 😍 If you're in the search for more savoury side dishes, checkout my "Goulash (Egyptian Meat Pastry)" post on my blog, it's like the savoury version of baklava - enjoy ❤

Thank you so much 😍

Thank you so much for your kind and thoughtful comment 🥰 Agreed - lemon zest, sumac, or pomegranate molasses would definitely take this to another level 😍 I'll be adding a tangy ingredient the next time I make borek!

Thank you so much 🥰

Thank you so much, if something comes to mind (to substitute for phyllo), I'll be sure to let you know 💐🥰

Thank you 🥰

Thank you so much, it's my pleasure and welcome 💐😍

I'm so excited for you to try this recipe, and hope you both enjoy them 🥰

Thank you so much 🥰

Thank you 🥰

Thank you so much, they taste great too 🥰

I haven't experimented with frozen spinach for this recipe, but if I were to give it a try, I would make sure it's completely defrosted first 🥰 Additionally, frozen spinach can retain a lot more water, so gently squeeze out any excess water (or lightly cook it in a pan to let the extra moisture evaporate) ❤️

Thank you for your inquiry, if you'd like the full written recipe, with quantities, it's up on my blog: www.bakeryinlondon.com 🥰 I hope you enjoy this recipe as much as I do 😍

It was supposed to be mixed with the fillings.

The onion was hiding under the spinach (in the big bowl) ❤️

Türk recipe

It’s not vegan…..but definitely vegetarian…( …why do think it is not vegetarian..?..)

Börek is a Turkish word which means "the fold one". Puff pastry comes originally from Central Asia. Best Börek makers are housewives from Middle Anatolia, no one can beat them. Sorbet/Sherbett is originally from China and India. Sanskrit language - Sharkara - Sugar. Cookies are originally from Persia and coffee is from Ethiopia, the oldest coffee recipe is Turkish. Keep telling your fake culture travel...

@@meralozdemir551 Just ignore this "meczup". He has been trolling videos about Turkish cuisine and Turkish dishes for years. He always has some made up stories that starts like "I have been to this country...", "During my trip to Levant ..." "A friend of mine from this country told me that ...", "In my recent visit to ... I learned that ...", "The version of this dish in ... country was way better than the one in Turkiye...", "The original recipe is not Turkish, and it comes from ... country". After an intro like that he jumps to a reference to Levantine and Greece just to sound like an authority and create a pseudo historical background. When you see a few of his comment, you conclude that he has some personal vendetta. As obvious as the difference between black and white, he has a deep-rooted hatred towards Turks and anything that is related to Turks. He turned his hatred into a personal agenda. Because of that he constantly denies dishes that belong to Ottoman and Turkish cuisine and presents his personal experiences/opinion, and never-ending trips and imaginary foreign friends as a substitute for historical facts. How can they make better borek in Lebanon and Syria than in Turkiye? I have been to many Lebanese and Syrian restaurants, and I have never seen borek in their menus. The only thing that sounds similar is shish barak, and it has nothing to do with the borek shown in this video which is very common in Turkiye and Balkan countries. The variety of borek in Turkiye is possibly 10-20 times the variety in Syria, Lebanon, Greece, and Balkans combined together. We have so many different types of borek, in the end Turks had different subcategories such as tepsi boregi, kol boregi, puf boregi, talas boregi, su boregi, tandir boregi, kapak boregi, sakiz boregi, akitma borek, sac boregi, ince borek, fincan boregi, gozleme, etc. However, in many countries that have borek culture, you don't have this type of classification and specialization. Furthermore, the name is Turkish and all the countries that used to be an Ottoman territory call it borek, burek, burec, byrek, bureki, bjurek. Borek was an Ottoman staple, and it was referenced in memoirs of many European travelers visiting Ottoman empire, logs of Katip Celebi, kitchen records of imperial cuisine.

@@meralozdemir551 totally clueless because you know nothing about languages. Ever been to Iberia? Most likely a person like you who claim sorbet is from Sanskrit wouldn’t even know what Iberia is! That would be Spain and Portugal, two countries I know very well, and that’s how we learned about the extent the Arabic language influenced Portuguese and especially Spanish . Spanish has thousands of words that come from Arabic.. including Jarabe ( from sharab which means a drink or syrup hence the terminology Sorbet- espinacas, albahaca, café, azúcar, arroz and the list is infinite that proves your dismal ignorance starting with coffee is an Arabic word ‘Kawa’ coming from the intersection between Ethiopia and Yemen hence the name of the most precious coffee bean ‘ the Arabica’ but doubt it an ignorant Turk like you would even know it. The same goes for Sugar, sorbet orange, artichoke, spinach and tons of other terminologies in our European languages brought from Arabic not to mention their scientific words like monsoon or the influence from Syria and Lebanon on our Gothic churches , or the Alphabet given to us by the Phoenicians ( Modern day Lebanon) Europa was also a Phoenician.. we certainly don’t owe it to the Turks a nomadic tribe of Central Asia who were brought to our Mediterranean world when they joined the Arab expansionist empire.. Poor Turks, so desperate to be part of our European Western world, but we can’t accept you because you’re so lost or embarrassed of your own identity of being Asians or muslims. I’m a proud American born Norwegian of Greek and Jewish ancestors who has traveled, studied and lived in numerous nations and continents and that’s how I got to learn what I learned including politics hence the reason I refuse to support Zionism and the Israeli brutal occupation and war crimes. On a last note, if you want to get out of your limited world, I’d recommend you read the great Spanish historian Américo Castro or the French Historian Jean Pruvost ‘Nos Ancêtres les Arabes’ … you’ll see widen your knowledge a bit. I had to answer you to set things straight and that’s stops there no more wasting time on people who have only lived in their bubbles

@@atillakaragazi838Pity you! Like a typical Turk, you resort to trolls when you have nothing to say! Start by admitting that you Turks don’t belong to the Mediterranean world ! Stop being so embarrassed to be a nomadic tribe living in tents from the ‘stans’ in Central Asia… What would you be without our Greek refined civilization or the Arabs who brought to the region, made you and gave you too much power, influencing even your language, the one you speak and the food you eat? And I end my discussion with an untraveled poor person like yourself. I actually got to travel outside Scandinavia and Europe and to discover some countries in Africa, the Far East and the Near East unlike someone sitting in his limited Turkish corner !

Borek is a Turkish word not Arabic, just like Shawarma and Baklava are.