How to Make Turkish Potato and Spinach Pie

If you’re looking for a delicious and hearty dish that can be enjoyed at any time of the day, Turkish Potato and Spinach Pie (Börek) is a fantastic choice. This recipe combines flaky pastry with nutritious fillings, resulting in a meal that is both satisfying and flavorful. Follow this guide to make your own Turkish Potato and Spinach Pie.

Ingredients

For this recipe, you will need the following ingredients:

  • 3 large potatoes, peeled and diced
  • 200g fresh spinach, washed and chopped
  • 1 onion, finely chopped
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes (optional)
  • 1 pack of phyllo pastry (about 400-500g)
  • 100g feta cheese, crumbled (optional)
  • 1 egg (for egg wash)

Instructions

1. Prepare the Filling

Begin by cooking the potatoes. Boil the diced potatoes in salted water until soft, about 10-15 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Next, add in the chopped spinach and cook until wilted (about 2-3 minutes). If you’re using red pepper flakes, add them at this stage. Stir in the boiled potatoes and mix well. Season with salt and pepper to taste. If you’re adding feta cheese, fold it in gently. Allow the filling to cool.

2. Prepare the Phyllo Pastry

Preheat your oven to 180°C (350°F).

While the filling cools, prepare the phyllo pastry. Lay a sheet of phyllo pastry on a clean surface and brush it lightly with olive oil or melted butter. Repeat this process for 3-4 sheets. This layering will create a crispy texture in the final pie.

Place a portion of the filling along one edge of the phyllo pastry. Roll it tightly into a log shape, tucking in the ends as you go to ensure the filling doesn’t spill out.

3. Shape the Pie

After you’ve rolled all the filling into logs, you can either lay them flat on a baking tray or coil them into a spiral shape for a traditional look. If coiling, start from the center and work outwards.

Brush the surface of the pie with beaten egg to achieve a golden finish while baking.

4. Bake

Place the pie in the preheated oven and bake for approximately 30-35 minutes or until the pastry is golden brown and crispy.

5. Serve

Once the Turkish Potato and Spinach Pie is baked, remove it from the oven and let it cool for a few minutes. Cut into slices and serve warm or at room temperature. This dish pairs wonderfully with a side of yogurt or a fresh salad.

Tips for Perfecting Your Turkish Pie

  • Feel free to add other vegetables like mushrooms or peppers for extra flavor.
  • For a vegetarian option, leave out the feta cheese.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Making a Turkish Potato and Spinach Pie is not just about the taste; it’s also a wonderful way to bring people together. Enjoy this delightful dish as a snack, appetizer, or main course!