Turkish Borek With Italian Chickpea Spinch Filling

Copy Icon
Twitter Icon
Turkish Borek With Italian Chickpea Spinch Filling


Cooking Time

Preparation Time :30 Min

Cook Time : 50 Min

Total Time : 1 Hr 20 Min


Serves : 2
  • For Phyllo sheets 1 cup maida 1 tsp vinegar 3 tsp olive oil 1/2 tsp salt Warm water as required For stuffing 10 gram butter 3 to 4 garlic cloves 1 small onion finely chopped 1 tbs ginger grated 100 gram sweet potato 100 gram spinch 200 gram soaked and boiled chickpea 1/4 tsp turmeric powder 1 tsp cumin seeds A pinch of nutmag powder 1 tsp Chilli flax 1 tsp mix herb 1 tbs pizza sauce 20 gram feta cheese 2 tbs finely chopped parsaly 1 tbs oil Milk for brushing 1 tbs onoin seeds

  • 1/4 cup mozzarella cheese


  • Place 1 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
  • Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours
  • Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out..
  • Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
  • When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
  • For making stuffing :- take a nonstick pan add butter in it, add finely chopped onion ginger, and finely chopped garlic, saute them for 1 minut
  • Now add grated sweet potatoes in it, salt and turmeric powder, cumin powder, add 2 tbs water cook it on medium flame for 4 - 5 minut
  • Now add finely chopped spinch,
  • Now add mashed chickpea,
  • Mix well, add pizza sauce, mix herb chilli flax,
  • Cook this mixture on medium flame for 3 minut. Than feta cheese and parsaly
  • Keep the mixture aside for cooling.
  • Now take phyllo sheets that we had made earlier, spread little oil on it
  • Place around 1 or 1.5 tbs of stuffing mixture on lower part of round phyllo sheets, add little mozzarella cheese on it,
  • Roll one edge towards the inner side of sheet covering the stuffing
  • Bring the side to the center
  • Dampen the left over edges roll the wrapper to seal. Keep them cover others wise roll will dry
  • Preheat the oven at 180°c
  • Arrage all rolls in baking tray, give them milk wash or egg wash, sprinkle some onions seed over it,
  • Bake them 40 to 45 min at 180°c
  • Serve hot with totamo source or cheese source