Turkish Spinach Borek with Spiced Lamb Filling
A savory pastry delight with aromatic spices
Enjoy these flaky Turkish pastries filled with a flavorful blend of spiced lamb and fresh spinach.
- 2 h
- 8 servings
- Intermediate
Ingredients
For the Filling
For the Pastry
For the Egg Wash
For the Topping
Preparation
Marinating the Lamb
Combine lamb with spices
In a mixing bowl, combine the ground lamb, cumin, cinnamon, and a pinch each of salt and pepper.
Marinate
Let the mixture marinate for at least 30 minutes in the refrigerator.
Sauté onion and garlic
Meanwhile, sauté the onion and garlic in olive oil until softened.
Preparing the Filling
Cook lamb
Add the marinated lamb to the onion and garlic mixture in the skillet. Cook until browned.
Add spinach
Stir in the chopped spinach, cooking until wilted and any liquid evaporates.
Squeeze excess moisture from the spinach to maintain a crispy pastry.
Cool filling
Let the filling cool slightly before use.
Ensure the filling is cooled before assembling the borek to prevent the phyllo from becoming soggy.
Cooking Process
Assembling the Borek
Spread a layer of melted butter between each phyllo sheet for a crispy texture.
Folding the Borek
Place filling on each strip, roll into a log, then form it into a spiral.
Baking the Borek
Brush with egg wash, sprinkle with seeds, and bake until golden brown.
Timing
Marinating and Prep: 30 minutes; Baking: 30-35 minutes.
Heat Guide
Baking: 180°C (350°F); Sautéing: Medium heat.
Plating & Serving
Turkish Spinach Borek with Spiced Lamb Filling
Turkish Spinach Borek with Spiced Lamb Filling
Serve warm
Serve the borek warm, with a dollop of yogurt on the side for a creamy contrast.