Ingredients
- White onion 1. medium-size
- Broccoli 250g
- Cavalo nero or spinach 200g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt ¾ tsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- SpinneysFOOD Full-Fat Milk 125ml
- SpinneysFOOD Organic Free-Range Egg 1, large
- SpinneysFOOD Greek Yoghurt 2 tbsp
- Puck Gouda Slices 300g (12 slices)
- Filo pastry sheets 12, thawed overnight in the fridge
- SpinneysFOOD Salted Butter 25g
- SpinneysFOOD White Sesame Seeds 2 tbsp
- Nigella seeds ½ tsp (optional)
Nutrition (Per serving)
- Calories 692
- Fat 33.2g
- Saturates 13.9g
- Protein 26.2g
- Carbs 74g
- Sugars 2.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Broccoli, spinach and gouda borek
Middle Eastern 20 Mins Prep · 45 Mins Cook
- Finely dice the onion. Finely chop the broccoli. Remove the rib from the cavalo nero or spinach and roughly chop.
- Heat the olive oil in a large pan over a medium heat. Add in the onion and sauté until soft and translucent approx. 4-5 minutes. Add the cavalo nero and season with the salt and pepper. Sauté, tossing every few minutes, until the greens wilt, approx. 5 minutes. Remove from the heat and set aside to cool.
- Preheat the oven to 180°C, gas mark 4.
- Place all the ingredients for the yoghurt wash in a bowl. Whisk together to combine.
- Place the filo pastry on a clean work surface. Cover with a damp tea towel to prevent it from drying out. Line a flat baking tray with baking paper. Place a sheet of filo over. Lightly brush the surface of the pastry with the yoghurt wash, then place another sheet of filo on top and brush with the yoghurt wash. Repeat this process until you have 4 layers, but do not brush the top of the fourth layer.
- Arrange the Gouda slices along the bottom edge of the pastry. Spread 1∕3 of the filling over the Gouda. Roll the pastry over to form a tight-fitting log. Repeat this process to make 3 logs. Place one log on the lined tray and roll into a spiral. Connect the second log to the first by gently stuffing the ends inside each other using the yoghurt wash to seal. Continue forming the spiral. The sides should just touch.
- Melt the butter. Brush a 26cm cast-iron pan generously with the butter. Transfer the borek from the tray into the pan by sliding it in. Brush the top with the remaining butter. Sprinkle over the sesame and nigella seeds.
- Bake for approx. 40 minutes, or until golden.
- Remove from the oven and allow to cool slightly before slicing into wedges.