Spinach and Leek Borek - Retreat Kitchen Recipes at De Tout Coeur Limousin

Spinach and Leek Borek - Retreat Kitchen Recipes at De Tout Coeur Limousin 

Spinach and Leek Borek - Retreat Kitchen Recipes at De Tout Coeur Limousin 

Spinach and Leek Borek - Retreat Kitchen Recipes at De Tout Coeur Limousin 

This spinach and leek borek is a favourite in our retreat kitchen here at De Tout Coeur Limousin. Adapted from a traditional Turkish borek recipe this one is made with paprika and nutmeg spiced spinach and leeks, layered between brick pastry with an egg, yogurt and milk mixture. It's topped with nigella and sesame seeds and baked until crisp and golden. This spinach and leek borek is a great vegetarian main course, and is delicious served warm or cold. I often serve it for lunch or dinner with a salad or some roast vegetables on the side. Happy cooking and bon appetit!

Spinach and Leek Borek - Retreat Kitchen Recipes at De Tout Coeur Limousin 

ingredients: 

8 sheets brick/filo pastry
1 kg frozen spinach 
1 garlic clove crushed 
2 leeks finely chopped 
160 ml yogurt/creme fraiche
40 ml milk 
2 eggs 
1 tsp paprika 
1/2 tsp nutmeg 
1 tbsp olive oil 
1 tbsp sesame seeds
1 tbsp nigella seeds
salt and pepper to taste 

method: 

Preheat the oven to 200C/gas 6. 

Fry the leeks in oil until soft, add the frozen spinach, garlic, paprika, nutmeg and salt and pepper and cook until the spinach is completely defrosted and cooked through.  Drain off the excess cooking liquid and leave to one side. 


Grease a large flan dish, mix together the eggs, yogurt and milk with salt and pepper, then start layering the pastry with the spinach/leek and egg/yogurt mixture. 

Start with 2 layers of pastry in the bottom of your flan dish, brush all over with the egg/yogurt mixture then add a third of the spinach mixture, repeat twice more and finish with the final 2 sheets of pastry. 

Brush the borek with the remaining egg/yogurt mixture and sprinkle over the sesame and nigella seeds. 

Bake for 30-40 minutes or until the pastry is crisp and golden. Serve warm or cold. Bon appetit! 



Adapted from this traditional Turkish borek recipe

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