Spinach borek pastries with tomato salad recipe
Spinach borek pastries with tomato and pomegranate salad These easy Turkish vegetarian borek are great as part of a mezze spread or tucked in a picnic or packed lunch. They'd also make perfect snacks for a party. Serve them hot or cold. 275g/9¾oz frozen whole leaf spinach, thawed170g/6oz feta, crumbled, plus extra to serve50g/1¾oz pine nuts, toastedlarge pinch ground nutmeg4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt6 ready-rolled filo pastry sheets1 free-range egg, beaten 275g/9¾oz frozen whole leaf spinach, thawed 170g/6oz feta, crumbled, plus extra to serve 50g/1¾oz pine nuts, toasted large pinch ground nutmeg 4 sprigs fresh mint, chopped 100ml/3½fl oz double cream 100ml/2fl oz yoghurt 6 ready-rolled filo pastry sheets 1 free-range egg, beaten 300g/10½oz heritage tomatoes, chopped25g/1oz walnuts, chopped 25g/1oz pomegranate seeds30ml/1fl oz pomegranate molasses1½ tbsp olive oil2 fresh flatleaf parsley sprigs, chopped2 tbsp chopped fresh mint, plus extra for serving2 tbsp chopped fresh dill salt and freshly ground black pepper 300g/10½oz heritage tomatoes, chopped 25g/1oz walnuts, chopped 25g/1oz pomegranate seeds 30ml/1fl oz pomegranate molasses 1½ tbsp olive oil 2 fresh flatleaf parsley sprigs, chopped 2 tbsp chopped fresh mint, plus extra for serving 2 tbsp chopped fresh dill salt and freshly ground black pepper Method Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers.Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden.For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Squeeze the thawed spinach in your hands over the sink to get as much water out as possible. You should be left with around 200g/7oz. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Place the spinach, feta, pine nuts, mint and 50ml/2fl oz of the cream in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Combine the yoghurt and remaining 50ml/2fl oz cream in a small bowl. Lay out 2 sheets of filo pastry side by side on a work surface. Brush them with the yoghurt mixture then top each with another sheet, and repeat once more so each pastry square has three layers. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Arrange half of the spinach filling in a line about 2cm/¾in away from one edge of the first pastry square. Roll the pastry up tightly to create a filo cylinder. Repeat with the remaining filling and second pastry square. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. Cut each cylinder into 5-6 pieces and place on the baking tray. Brush the pastries with the egg and bake in the oven for about 15–20 minutes, or until golden. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. For the tomato and mint salad, place all of the ingredients in a large bowl and mix together to combine. Season with salt and pepper. Serve with the salad on the side. Serve with the salad on the side. Recipe tips This recipe can easily be doubled or tripled. Keep the borek in an air-tight container in the fridge and they'll be great for picnics or packed lunches.