Borek with Spinach & Chicken

Borek with Spinach & Chicken

“Börek is a Turkish pastry dish made with filo pastry and baked with fillings like cheese, meat, spinach or potato. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.”

Ingredients

2 packets frozen chicken mince (400 gms each packet)

2 large bunches spinach

1 roll filo pastry

1 large red onion, chopped finely

3-4 flakes garlic, chopped finely

1 green chili, chopped finely

1 chicken bouillon cube

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

olive oil for brushing

Garnishing

2 cups thick yogurt (a pinch of salt and sugar added to taste)

Chili oil: Heat olive a bit and add ¼ tsp red chili powder

Red chili flakes (optional)

Directions

Thaw the frozen chicken mince and the filo pastry to room temperature. Remove the stems of the spinach leaves, wash and chop finely. Keep aside. Chop the onion, garlic and green chilli finely (I used a food processor). In a pan heat 2 tbsp olive oil and add the onions. Sauté till translucent. Add the garlic and chili and sauté for 2-3 seconds. Add the cumin and black pepper powder and stir. Add the thawed chicken mince and bouillon cube and stir, breaking down any large lumps of the chicken mince with a spoon. Cover and cook on low heat. The chicken mince will release some water. Open the lid and stir occasionally. When the chicken mince is almost done add the spinach leaves. Stir and cover and cook for 5 minutes. Open the lid and add seasoning if need. Stir and cook till the leaves are wilted and chicken filling is almost dry. Turn off the heat and let it cool slightly. In the meantime, preheat the oven to 180 deg C. Arrange a sheet of filo pastry on a clean counter. brush some olive oil all over the sheet. Place another sheet of filo pastry on top. Brush again with olive oil (keep the rest of the filo pastry covered with a tea towel to prevent drying out). Now place some of the chicken filling in a straight line (do not put too much filling). Roll the filo pastry tightly but gently into a long thin sausage shape. Brush olive oil while you roll each time. Now from one end start rolling the pastry into a coil. Transfer the coiled pastry onto a baking tray. Brush with olive oil on top. Repeat the steps till you have used all the filling and pastry sheets. Bake them for 20 minutes or until they are golden brown. To serve, place a borek on a serving plate and pour some thick yoghurt that has been beaten with a pinch of salt and sugar to taste. Then pour some chili oil on top and garnish with red chili flakes.