A Delightful Savory Treat from Mediterranean Cuisine
These golden, flaky pastries filled with a savory spinach mixture are inspired by traditional börek, a beloved pastry found throughout the Mediterranean and Middle East. With their crisp exterior and flavorful filling, these pastries make a perfect appetizer, side dish, or light meal alongside a fresh salad.
Ingredients
For the Dough
- 3.5 cups (420g) wheat flour
- 1 glass (200ml) kefir
- 1 tea glass (90ml) water
- 1 egg white
- 1 teaspoon (15g) butter
- 1 tablespoon (12ml) vegetable oil
- 1 teaspoon (8g) salt
For the Filling
- 500g spinach, chopped
- 2 onions, finely chopped
- A pinch of green onion leaves, chopped
- A pinch of parsley, chopped
- 1 teaspoon (4g) salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (5g)
- 1 teaspoon cumin
- 1 teaspoon dried mint
- Hot or sweet pepper, chopped (optional)
- 1 tablespoon kefir
- 1 tablespoon vegetable oil
For the Topping
- 1 egg yolk (reserved from the dough)
- 1 tablespoon kefir
- 1 tablespoon vegetable oil
- Sesame seeds
- Black cumin seeds (nigella seeds)
Step-by-Step Instructions
Preparing the Dough
- Mix wet ingredients: In a large mixing bowl, combine the kefir, water, and egg white. Whisk until well combined.
- Add dry ingredients: Gradually add the flour and salt to the wet mixture, stirring continuously.
- Form the dough: Knead the mixture until it forms a cohesive dough.
- Add fats: Work in the butter and vegetable oil, kneading until the dough becomes smooth and elastic (about 5-7 minutes).
- Rest the dough: Cover with a damp cloth and let rest for 15-20 minutes while you prepare the filling.
Preparing the Filling
- Mix the vegetables: In a large bowl, combine the chopped spinach, finely chopped onions, green onion leaves, and parsley.
- Season the mixture: Add salt, black pepper, red pepper flakes, cumin, and dried mint. Mix well.
- Bind the filling: Add the tablespoon of kefir and vegetable oil to the mixture. Stir until everything is well combined and slightly moist.
Assembling the Pastries
- Divide the dough: After resting, divide the dough into 9 equal portions. Roll each into a ball.
- Roll out the dough: On a lightly floured surface, roll each ball into a thin circle (about 1/8 inch or 3mm thick).
- Add the filling: Place approximately 2 tablespoons of filling in the center of each circle.
- Form the pastries: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, using a fork to crimp if desired.
- Arrange for baking: Place the formed pastries on a baking sheet lined with parchment paper, leaving some space between them.
Final Touches and Baking
- Prepare the glaze: Mix the reserved egg yolk with a tablespoon of kefir and a tablespoon of vegetable oil.
- Brush the pastries: Apply the glaze mixture to the top of each pastry using a pastry brush.
- Add toppings: Sprinkle sesame seeds and black cumin seeds on top of the glazed pastries.
- Bake to perfection: Preheat your oven to 350°F (180°C) and bake for 25-30 minutes, or until the pastries are golden brown and crispy.
- Cool slightly: Allow the pastries to cool for 5-10 minutes before serving.
Nutritional Information
Per pastry (recipe makes 9 pastries):
- Calories: 275
- Protein: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Fat: 9g
Timing:
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 pastries
Cooking Tips and Tricks
- Proper sealing: Make sure to seal the edges well to prevent filling from leaking during baking.
- Dough thickness: Keep the dough thin but not so thin that it tears easily when folded.
- Even filling distribution: Spread the filling evenly in the center, leaving about a 1-inch border around the edges for proper sealing.
- Checking doneness: The pastries should be golden brown on top and bottom when fully baked.
- Working ahead: The dough can be prepared up to 24 hours in advance and refrigerated. Bring to room temperature before rolling.
Variations and Substitutions
- Dairy alternatives: If kefir is unavailable, use yogurt or buttermilk as a substitute.
- Vegetable options: Add feta cheese to the filling for a tangy flavor, or replace some of the spinach with grated zucchini or roasted eggplant.
- Herb variations: Use dill, cilantro, or basil instead of or in addition to parsley for different flavor profiles.
- Shape alternatives: Instead of half-moons, fold into triangles or squares for variety.
- Spice adjustments: Increase or decrease the amount of spices according to your taste preferences.
Frequently Asked Questions
Can I freeze these pastries?
Yes! You can freeze them either before or after baking. If freezing before baking, don’t apply the egg wash until you’re ready to bake. Frozen unbaked pastries can go directly into the oven, adding 5-7 minutes to the baking time.
How do I prevent the pastries from becoming soggy?
Make sure the spinach filling isn’t too wet. If your spinach is particularly watery, sauté it briefly to remove excess moisture before mixing with other ingredients.
Can I make these ahead for a party?
Absolutely! You can prepare them up to the baking stage and refrigerate for up to 24 hours. Apply the egg wash just before baking.
What can I serve with these pastries?
They pair wonderfully with a light yogurt dip, a fresh garden salad, or a warm tomato soup.
Storage Tips
- Room temperature: These pastries are best enjoyed fresh but can be kept at room temperature for up to 8 hours.
- Refrigeration: Store in an airtight container for up to 3 days. Reheat in a 300°F (150°C) oven for 10 minutes to restore crispness.
- Freezing: Freeze in a single layer until solid, then transfer to a freezer-safe container. They’ll keep for up to 2 months.
- Reheating: For best results, reheat frozen or refrigerated pastries in an oven rather than a microwave to maintain their crispy texture.
