Hey guys! Ever find yourself craving something savory, flaky, and utterly delicious? Let's dive into making ikiymali ispanakli borek, or spinach borek, a delightful Turkish pastry that's easier to make than you might think. This recipe is perfect for a weekend brunch, a cozy dinner, or even a potluck with friends. Get ready to impress everyone with your newfound borek skills!

What is Ispanakli Borek?

Before we jump into the recipe, let's talk about what makes ispanakli borek so special. Borek is essentially a family of baked pastries made of thin layers of dough known as yufka. These layers are brushed with oil or butter and filled with various ingredients, the most popular being cheese (peynirli), minced meat (kiymali), and, of course, spinach (ispanakli). Ispanakli borek boasts a rich, earthy flavor from the spinach, perfectly balanced by the salty cheese and the crispy, golden-brown layers of yufka. It’s a staple in Turkish cuisine, enjoyed in countless variations across the country. The beauty of borek lies in its simplicity and versatility; you can customize the filling to suit your taste, making it a truly adaptable dish. Whether you prefer a rustic, homemade version or a more refined, elegant presentation, ispanakli borek is guaranteed to be a crowd-pleaser. Plus, it’s a fantastic way to sneak some extra greens into your diet! You can even experiment with different types of cheese – feta, ricotta, or a mix of both – to create your signature borek flavor. Don’t be intimidated by the layers; with a little practice, you’ll be assembling borek like a pro in no time. And trust me, the effort is well worth it when you take that first bite of warm, flaky, spinach-filled goodness.

Ingredients You'll Need

Okay, let's gather our ingredients. Here’s what you'll need to make a scrumptious ispanakli borek:

• Yufka (Filo Dough): 6 sheets (available at most Mediterranean or Middle Eastern stores, or even some well-stocked supermarkets).
• Fresh Spinach: 500g, washed and roughly chopped. Don't worry about being too precise here; just make sure there are no huge stems.
• Feta Cheese: 200g, crumbled. This adds that signature salty tang.
• Ricotta Cheese: 200g. This will give a creamy texture and complement the feta. You can substitute with cottage cheese if you prefer.
• Onion: 1 medium, finely chopped. This adds a subtle sweetness and depth of flavor.
• Eggs: 2 large. One for the filling, and one for the egg wash.
• Milk: ½ cup. This goes into the egg wash for a beautiful golden-brown crust.
• Olive Oil: ½ cup, plus extra for brushing. We'll use this between the layers of yufka.
• Butter: 2 tablespoons, melted. Adds richness to the layers.
• Black Pepper: To taste. Freshly ground is always best!
• Red Pepper Flakes (optional): A pinch for a little kick.
• Sesame Seeds or Nigella Seeds (optional): For sprinkling on top before baking. They add a nice visual appeal and a subtle nutty flavor.

Make sure your spinach is thoroughly washed to remove any grit. Nobody wants sandy borek! Also, feel free to adjust the amount of cheese to your liking. If you're a cheese lover, go ahead and add more! The beauty of cooking is that you can always tweak the recipe to suit your personal taste. Don't be afraid to experiment with different herbs too; dill, parsley, or mint can add a fresh, vibrant twist to your ispanakli borek.

Step-by-Step Recipe

Alright, let’s get cooking! Here’s how to make ispanakli borek, step by step:

1. Prepare the Spinach Filling:
   • Heat a tablespoon of olive oil in a large pan over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the chopped spinach and cook until it wilts down, about 5-7 minutes. Make sure to stir it occasionally to prevent sticking.
   • Remove from heat and let it cool slightly. Once cooled, squeeze out any excess moisture from the spinach. This is crucial to prevent a soggy borek.
   • In a large bowl, combine the cooked spinach and onion mixture, crumbled feta cheese, ricotta cheese, one egg, black pepper, and red pepper flakes (if using). Mix well until everything is evenly combined. Taste and adjust seasonings as needed. Remember, the feta is already salty, so go easy on the salt. You want the filling to be flavorful, but not overpowering.
2. Assemble the Borek:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9x13 inch baking dish with olive oil.
   • Lay one sheet of yufka in the baking dish, letting the edges overhang. Brush it generously with olive oil and melted butter mixture.
   • Lay another sheet of yufka on top, scrunching it slightly to fit. Brush with olive oil and butter. Repeat with two more sheets of yufka, brushing each layer with the oil and butter mixture. These layers will form the base of your borek, so make sure they are well-oiled.
   • Spread the spinach filling evenly over the yufka layers.
   • Lay the remaining two sheets of yufka on top of the filling, scrunching them as you did before and brushing each layer with olive oil and butter. Make sure to tuck in the overhanging edges of the bottom yufka sheets to enclose the filling.
3. Bake the Borek:
   • In a small bowl, whisk together the remaining egg and milk to make an egg wash.
   • Brush the top of the borek with the egg wash. This will give it a beautiful golden-brown color.
   • Sprinkle with sesame seeds or nigella seeds (if using).
   • Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning. If the top is browning too quickly, you can tent it with foil.
4. Serve and Enjoy:
   • Remove the borek from the oven and let it cool for a few minutes before cutting into squares or diamonds.
   • Serve warm and enjoy the deliciousness of your homemade ispanakli borek!

Tips for the Perfect Borek

To ensure your ispanakli borek turns out perfectly every time, here are a few extra tips:

• Don't Overfill: Resist the urge to pack too much filling into the borek. Overfilling can make it difficult to bake evenly and can result in a soggy bottom. A thin, even layer of filling is key.
• Work Quickly: Yufka dough dries out quickly, so it's important to work efficiently. Keep the yufka sheets covered with a damp towel while you're not using them to prevent them from drying out and cracking.
• Use Good Quality Yufka: The quality of the yufka will significantly impact the final result. Look for yufka that is thin, pliable, and doesn't have any tears or holes.
• Get Creative with Fillings: While ispanakli borek is a classic, don't be afraid to experiment with other fillings. Try adding ground beef, potatoes, or different types of cheese. You can also add herbs and spices to customize the flavor to your liking.
• Make Ahead: Borek can be assembled ahead of time and stored in the refrigerator until you're ready to bake it. Just make sure to cover it tightly with plastic wrap to prevent it from drying out. You may need to add a few extra minutes to the baking time if you're baking it straight from the fridge.
• Freeze for Later: If you have leftover borek, you can freeze it for later. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. To reheat, bake it in a preheated oven at 350°F (175°C) until heated through.

Variations on the Classic Recipe

One of the best things about ispanakli borek is how adaptable it is. Here are a few variations to try:

• Cheese Lovers' Borek: Add extra cheese! Mix in some grated mozzarella, cheddar, or Parmesan cheese for an even cheesier experience.
• Spicy Borek: Add a pinch of cayenne pepper or a few chopped jalapeños to the spinach filling for a spicy kick.
• Herbaceous Borek: Mix in some chopped fresh herbs like dill, parsley, or mint to the spinach filling for a fresh, vibrant flavor.
• Potato and Spinach Borek: Add some cooked and mashed potatoes to the spinach filling for a heartier borek.
• Meat Lover's Borek: Add some cooked ground beef or lamb to the spinach filling for a protein-packed borek.

Final Thoughts

So there you have it – an easy and delicious recipe for ispanakli borek that's sure to impress. Whether you're a seasoned baker or a kitchen newbie, this recipe is straightforward and satisfying. Gather your ingredients, follow the steps, and get ready to enjoy a taste of Turkey right in your own home. Happy baking, and afiyet olsun (bon appétit)! This borek is not just a dish; it's an experience, a taste of tradition, and a celebration of simple, wholesome ingredients. Enjoy the process, savor the flavors, and share the love with your friends and family. And who knows, maybe ispanakli borek will become your new signature dish!