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Borek with baby spinach, ricotta and minced lamb or beef

19/7/2015

18 Comments

 
Borek with baby spinach and minced beef by Good Things
'There are many borek-type recipes in Arab, Turkish and Armenian manuscripts, one of the oldest is sanbusak which is found in Massudi's Meadows of Gold. Another is oughi-dobrag - 'brains in a bag' - found in an eleventh-century Armenian manuscript.         
                                               - Arto der Haroutunian - Middle Eastern Cookery, 1982

Food history has always fascinated me and it was with great interest that I read the chapter titled 'Boreks' in Artro der Haroutunian's Middle Eastern Cookery - one of Peter's few cookbooks that has become a favourite for me. Curiously enough, out of all my numerous Middle Eastern cookbooks, only this one makes any mention of the topic. Methinks I shall pass on the brains in a bag, however!

'There are many large pie-type dishes in the Middle East with different fillings,' the author writes. 'It is in modern Turkey where the finest examples are found ... These borek come in many shapes - triangles, fingers, half moons and small parcels, as well as in individual pots. The usual doughs are filo, flaky and shortcrust. Some boreks have their own doughs... Shapes vary from region to region as do fillings, but generally the most popular ones are cheese, meat, spinach and chicken.'

Actually, when first making it I hadn't specifically set out to create a börek or burek, as these 'pies' are also known. Rather, it was one of those 'shake the fridge' afternoons, that just happened to result in a recipe that would become a 'keeper'. I love it when that happens, don't you?!

So, without further ado, my borek a la Lizzy with baby spinach, ricotta and minced lamb or beef. Enjoy xox

BOREK WITH BABY SPINACH, RICOTTA AND MINCED LAMB OR BEEF
1 tablespoon extra virgin olive oil
1 medium sized brown onion, chopped
550g minced beef or lamb
sea salt and cracked pepper
1 teaspoon Baharat 
3 free-range eggs
375g smooth ricotta
2 cups baby spinach, washed, patted dry
1 tablespoon rice crumbs or breadcrumbs
250g phyllo or filo pastry
melted butter or EVOO, for brushing and greasing

Heat the oil in a frypan and sauté the onions until golden brown. Next, add the mince and brown it well, breaking down any lumps with your wooden spoon. Turn up the heat if you need to do so to prevent the mince from stewing. Season with sea salt, pepper and then add the Baharat. Remove the frypan from the heat and allow the mince to cool slightly.

Preheat the oven to 180 degrees C. Meanwhile, whisk the eggs, then beat in the ricotta. Spread a clean tea towel onto your kitchen bench and place half of the phyllo sheets on top of the cloth. Working quickly, brush each sheet with melted butter or olive oil. Grease a 23 x 23cm ovenproof dish with oil or butter and line the base with a sheet of parchment. Layer half of the buttered/oiled phyllo sheets into the prepared dish, then sprinkle the rice/bread crumbs into the base. Now, spoon in the browned mince mixture. Arrange the spinach leaves over the top of the mince, then pour the egg and ricotta mixture over the top of that. 

Now either fold the edges into the middle over the top of the fillings. Then scrunch three or four additional sheets of pastry and place them over the top of the pie. Brush the top liberally with the butter or oil. Bake for 45 minutes until golden. Slice into squares and serve. Any leftovers can be refrigerated and reheated the following day. Actually, the flavours are even better on day two! Serves 4.

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Making borek I by Good Things
Making borek II by Good Things
Borek by Good Things

Tell me dear readers, do you have a particular recipe for borek? Tell me, how do you make yours? And don't you just love thrown together recipes that turn out to be 'keepers'?!
18 Comments
SallyBR link
19/7/2015 12:18:02 am

What a gorgeous photo! I've always wanted to make borek, never tried it. I am going to pin your recipe right away....

Reply
Eha
19/7/2015 02:42:04 pm

What a lovely variation of this beloved and classic dish!! Actually have just checked: have everything at home but my Baharat has definitely lost its punch and has to be remade :) ! Hope you are having a wonderful time: Edinburgh Tattoo not on yet tho' ? Wonder whether you have already been to Padstow . . . hope Rick Stein there himself and that it is as good as we all think and dream!!!!

Reply
Joanne T Ferguson link
19/7/2015 03:31:41 pm

I love borek Lizzy and yours looks absolutely delicious! I wish I could come through the screen and try some now! Borek always reminds me of my WONDERFUL memories about spending time in the Middle East!

Reply
Hotly Spiced link
19/7/2015 04:40:27 pm

I love how beautiful it cuts into neat squares. I've never heard of borek before but it looks very tasty xx

Reply
Glenda link
19/7/2015 06:55:18 pm

I love the sound of this Liz.

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sherry M link
19/7/2015 06:57:43 pm

these look delicious. I remember eating them from street stalls in europe years ago. brings back the memories.

Reply
Tandy | Lavender and Lime link
19/7/2015 07:52:12 pm

I would also give brains in a bag a miss. This looks delicious. I have made something similar two weeks ago for which I used venison mince :)

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Krista link
20/7/2015 12:10:00 am

Borek is so delicious, and yours looks great! :-)

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Laura (Tutti Dolci) link
20/7/2015 11:26:30 am

Who could resist that golden phyllo topping? What a tasty savory pie!

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John / Kitchen Riffs link
20/7/2015 02:38:43 pm

I've had borek in restaurants, but never made it myself. Really should one of these days. And definitely with spinach -- works so well in this dish.

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Beck @ Golden Pudding link
20/7/2015 09:01:37 pm

Looks delicious Liz, and less layering than a lot of phyllo recipes :)

Reply
David link
21/7/2015 03:38:10 am

You are going to laugh - I have always avoided borek because I thought we couldn't get borek here in the states. Phyllo? Wish I had thought of that. This looks wonderful, Liz - a great treat for any guest... or just the two of us!

Reply
Andrea
24/7/2015 11:41:38 am

So simple and looks so delicious Liz, it certainly looks like something I will spend time in the kitchen baking given I spend my working week commuting 3 hours a day now, thank you for the inspiration! Also am curious about Peter's food history cook book, what is the title? Xx

Reply
andrea
24/7/2015 11:43:12 am

Oops must be tired, re read your blog ( as I always do) and found the titles 😉

Reply
Eva Taylor link
25/7/2015 04:40:10 am

I've not heard of this dish but I know I would love it. The crinkly top is just gorgeous, I adore phyllo recipes. I'm going to bookmark this for the fall, perhaps I'll even try making my own phyllo!!

Reply
Lizzy
27/7/2015 03:51:30 am

Thanks everyone. Currently travelling. Will respond in the fullness of time XX

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Maureen link
6/8/2015 11:26:22 am

I don't have a recipe for borek and it's been a bazillion years since I've eaten any. I would love some of this - even for breakfast. :)

Reply
Lorraine @ Not Quite Nigella link
28/8/2015 08:57:40 pm

Looks great Lizzy!

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