SALMON AND SPINACH BOREK - Salmon and Spinach Turkish Pie

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is often more affordable and has a similar flavor.

Heat 1-2 tbsp olive oil in a large pan and pour the spinach. Add a pinch of salt and pepper and cook for 5 minutes by stirring occasionally.

Meanwhile, preheat your oven to 200 C (400 F) and line a large baking sheet with parchment paper.

Beat 2 eggs just until combined, add milk, 1/2 cup olive oil, a pinch of salt and pepper and beat again, then set aside.

Cut Turkish pastries in half. Stack each half on top of each other then cut into three equal wedges to have a total of 24 triangles. Stack sheets on top of each other and set aside.

De-bone the salmon carefully and then rinse it. Add salmon and the fresh herbs into the pan, stir and let cook for one minute.

Then add the cheese mixture, 1/2 lemon zest, a pinch of paprika and check the seasoning, season to taste if needed then mix well and cook for 2 more minutes.

Divide the filling into portions. Working with two triangles of pastry at a time, brush one piece with egg mixture, place the other one on top and brush again.

Spread a portion of the filling into the large end of the triangles. Fold the corners of the large end of the pastry on top of the filling, and, starting from the large end, fold the pastry up into a rectangular shape.

Place them, sealed side down, on the baking sheet. Repeat until all the pastry and filling have been used.

Finally, brush the top of each pastry with egg mixture and sprinkle sesame or black sesame seeds on top if desired. With a knife, make a hole in the center of each pastry to allow steam to escape.

Bake for 20-25 minutes, leave to cool for 5 minutes then enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens