This Turkish layered pastry is made with yufka, a dough similar to phyllo but sturdier and easier to handle. It can be found at delicatessens and larger supermarkets, though phyllo dough can be used instead. With only a handful of ingredients, the recipe produces something that feels almost magical: a rich, golden pastry closely resembling Turkish su börek, also known as water börek.
In this version, developed with Roy Yerushalmi, traditional kashkaval cheese is replaced with Parmesan, though either can be used. For an even richer pastry, replace the water poured over the assembled dish with milk or cooking cream.
Turkish spinach and Parmesan su börek recipe
Spinach and Parmesan su börek
Ingredients
- ½ package yufka sheets, available at specialty delicatessens and larger supermarkets
- 2 cups chopped fresh spinach leaves, or ¾ package frozen spinach
- 120 grams butter, melted
- 150 grams Parmesan cheese, grated
- 1 teaspoon black pepper
- ¼ teaspoon nutmeg, optional
- ½ cup heavy cream
- 2 tablespoons cream cheese
- Salt
- A little olive oil
Preparation
- Brush the yufka sheets with boiling water. Repeat after 2 minutes, then brush them a third and final time after another 2 to 3 minutes. Set aside the most intact sheet for the top of the pastry.
- Place the chopped spinach in a large bowl and add ½ cup water. Microwave for 5 to 6 minutes, then drain well. When using frozen spinach, do not add water, but microwave it for 10 minutes instead. Mix the spinach with the heavy cream, cream cheese, 100 grams of the Parmesan, nutmeg, salt and black pepper.
- Grease a baking dish with a little melted butter and place one yufka sheet inside. Spread about 3 tablespoons of the spinach mixture over it and cover with another yufka sheet. Drizzle with melted butter, add another sheet of yufka and spread a thin layer of spinach filling over it.
- Continue layering until the pastry has at least five or six layers. Cover with the yufka sheet reserved at the beginning.
- Sprinkle the remaining 50 grams of Parmesan and a little black pepper over the top. Pour over ½ cup warm water and drizzle lightly with olive oil.
- Bake in an oven preheated to 180 degrees Celsius for about 35 minutes, or until the top is deeply golden.
- Cut into squares and serve immediately.