This is my take on Turkish spinach and cheese borek. To make it gluten free, pastry is replaced with pureed red lentil. It' more healthier and easier to make, and of course tastes great
Ingredients
1 cup red lentil
3 TBSP plain full fat yogurt
1/4 cup olive oil
2 eggs whisked
1/2 teaspoon baking powder
1 to 1.5 cups crumbled feta cheese, or blue cheese or combination
For seasoning add ground pepper, cayenne pepper, add hot pepper if you want
Don’t add salt at this point in case your cheese is salty and or if you use a lot of cheese
10 oz spinach
5 cloves of minced garlic
1 tablespoon olive oil to Sautee spinach
Optionally add chopped fresh dill and parsley
Instructions
Rinse the lentil several times and let it soak in tap water overnight or 24 hours. Next day drain and rinse and let it drain
Puree the lentil in kitchen robot or Nutribullet until you have a wet paste – don’t add additional water
In a big pot/wok add a table spoon olive oil and sautee the spinach with 5 cloves of minced the garlic until all spinach is wilted.
Preheat the oven to 350
Line an 8x8 inches baking pan with a parchment paper
In a big bowl, including cheese add all the ingredients together mix until evenly distributed
Pour the mix into the baking pan, and bake for 30 minutes
Let it cool a bit and serve
I don’t know how much you like cheese, but after this point while its very hot you can sprinkle more cheese and broil for 2-3 minutes as well.
Once you are comfortable with this recipe, you can add caramleized onions, sauteed mushrooms, capers etc
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