Rose Duyar's Turkish Spanakopita (Börek)
Ingredients:
- 2 tbsp olive oil, divided
- 2 lbs fresh spinach leaves
- 1/2 cup onion, finely chopped
- 8 oz. feta cheese, crumbled
- 1 egg, lightly beaten
- salt and pepper to taste
- 1 lb phyllo dough sheets, thawed
- 3/4 cup butter
Instructions:
- Preheat oven to 375 degrees.
- Heat 1 tablespoon of olive oil in large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan, and cook for an additional 3-4 minutes. Remove spinach from pan and let cool, wring out excess water.
- Heat the remaining tablespoon of olive oil over medium heat. Add the onions and cook 3-4 minutes until translucent. Transfer onions to a bowl along with the chopped spinach, feta, and egg. Season with salt and pepper to taste, stir until thoroughly combined.
- Cut phyllo to 3 strips and keep under towel. Layer 2 strips of phyllo dough and brush with butter. Place a small scoop of filling at the end of each pastry strips, then fold into triangular pockets.
- Bake until golden brown, and serve.