Spinach and cheese filo Traybake - Borek

[@joycekerr1146]

Excellent and totally joyful to watch this video, so clearly explained by you! Your homely atmosphere, and normality make this video a treat to inspire one to emulate what you have shown us regarding how to make Borek. Every time I visit Turkey (from Northern Ireland), I have to have Borek! Now, I'll try it here at home in Ireland. Many thanks!! Lovely!

[@Kokkikoulussa]

I prefer this Method better, when making Borek tomorrow... I am fortunate enough to have fresh Yufka... Thank you for your Effort, Well Done

[@micheltibon6552]

It brings me back to my time in Amsterdam where I stopped on my way to work at a Turkish bakery where they sold Borek. So delicious. Today I bought the ingredients and will try to make it myself. I also bought some minced meat and will try a non vegetarian version. Thanks for your video and the step by step explanation.

[@GG-qg2iu]

This looks amazing! Thank you so much!

[@emypollock5936]

Love it❤thanks for sharing 🤗🤩

[@mymoabi2706]

Can I prepare a day before , leave it in the fridge then bake the next day?

[@OzlemWarren]

Yes you can, afiyet olsun!

[@meyremhassan4833]

I love this recipe Thank you so much I will be making this this weekend for my family gathering. 😋

[@marleendaniel1833]

I love cilantro and parsley can we use them instead of spinach?

[@OzlemWarren]

Absolutely, any greens will work - afiyet olsun

[@madgalenaduscas1354]

Looks so yummy love it 😋😋❤

[@AD-mm5dm]

Definitely will be giving this a go over Ramadan inshaallah! Looks so yummy and I need to start working with filo pastry. 👌🏾😍

[@OzlemWarren]

Many thanks, this would be perfect for Ramadan, delicious, healthy and you can prep ahead of time, Afiyet olsun

[@GuapoDelmonte]

It looks like they call that dish in Turkey "Borek", while in Khazakastan they call it Borat, in Uzbekistan they call it Babooek, while in the Alaskan Wilderness they call it Bobcat, but the original version was in Greece, where they call it Spanakopita, while the first original version was in Spain, not with "fillo" pastry, but with "masa" - where they call it empanadas y copita.

[@sabancalis2954]

beautiful Ozlem..

[@samidhur3338]

I don't understand what is Pinar is it a brand or a cheese ? Is there any substitute if I can't find ?

[@OzlemWarren]

Hi Sami, yes Pinar is a brand name of Turkish cheese, our beyaz peynir, you can substitute with feta cheese. it is a wonderful cheese, you can check them out here if you like www.pinar.co.uk/

[@Giverecipe]

This is my favorite meal and snack! Can eat it any time every single day! 😋😋😋

[@OzlemWarren]

Ours too! Lovely to see you here, many thanks : )

[@shakirtas4184]

Harikasınız!

[@Rebeca-ez7zj]

Hello dear Ozlem dear.....forgot to ask you....how do you cut the borek???cut in pieces before baking it??,....otherwise I think will crumble????...thank you for your nice and pleaseant voice.....very sweet!!!....take care ....and stay safe ....all the best to you and your family.....Rebeca....Canad

[@OzlemWarren]

merhaba dear Rebeca, many thanks for your kind notes; I don't cut the borek before baking but you can if you like. I do hope you enjoy it, many thanks and Afiyet olsun, Ozlem : )

[@shabnammokhtar]

Wow! That looks really yummy.....I am from Malaysia.....and I love borek....every time I visit Turkey I must look for Borek! Do you have imam bayaldi and Dolma receipi..... I just love Turkish food! And the people of course

[@OzlemWarren]

Thank you, so easy and delicious. I do have Imam Bayildi and dolma recipes at my blog, also at my cookery book, Ozlem's Turkish Table, hope you enjoy them

[@Elif-rh7rf]

Malesef gurbetde kolay yufka bulamiyoruz. Baklavalik olanlarda guzel olmuyor. Kullandiginiz yufkanin ismini alabilirmiyim sakincasi yoksa.

[@OzlemWarren]

Merhabalar, haklisiniz - Jus Roll filo sheets en begendigim marka, genelde supermarketlerde var, selamlar

[@Chrislondo548]

Hi, love ur recipe! If we don't have Turkish white cheese, which one could I use instead?

[@OzlemWarren]

Thank you Chris, you can also use feta cheese, Afiyet olsun

[@christianejeannin1157]

Le temps de cuisson pouvez vous me dire et combien d'huile dans le lait

[@Rebeca-ez7zj]

I have question...wil you please answer me ????once the borek is made....can be freeze raw.??or can be freeze already baked???if you have left overs???you say yes???....how do you freeze? ....has to be thaw before baked ??same temperature???...we had an unforgetable experience in a trip back to the Usa...we had a nice turkish dinner.....the fantastic Lavash bread we had....wasn´t flat bread......like ready to put filling inside....do you have the recipe how to make this lovely lavash bread.???thank you for your lovely way of explain....I just subscribed....and I wait attentive for your response....stay safe and take care....Rebeca ....Canada

[@OzlemWarren]

Merhaba dear Rebeca, thank you for your kind note - this is a fantastic borek and it works best first cooking and freezing, as it can get soggy if you freeze before baking. You can see my recipe and reheating instructions at my recipe link here. I don't have a lavash recipe yet but will gladly share when I have it - so glad you are enjoying Turkish cuisine, many thanks and afiyet olsun, Ozlem ozlemsturkishtable.com/2010/04/spinach-and-cheese-pie-ispanakli-peynirli-borek/

[@Rebeca-ez7zj]

Good afternoon to you dear.....Ozlem....dear....Thank you so much for your quick answer to my question.....nothing mention to my request of lavash bread????hope one day you will share the wonderful lavash bread recipe....its soooo goood!!!...afiyet olsun

[@adelechedid8814]

Hello, thank u for the recipe 😘 but No one spice??

[@OzlemWarren]

Merhaba, we don't tend to spice our borek - perhaps some pul biber, and black pepper - but by all means add to yours if you like, afiyet olsun

[@HA-in1me]

There was no salt, pepper or any spices added. Is this the way it is done? Thank you for your friendly manners

[@sandirabeekoo6477]

I made it last night and it was a success. I can attest that fussy eaters will come back for seconds. My son overcame his aversion to spinach.

[@OzlemWarren]

I am soo delighted to hear you enjoyed this borek, even more that your son loved it, a real compliment and so glad - thank you so much for your kind feedback, afiyet olsun

[@PaulinaVZ]

Hi Ozlem ! How can I make Sade borek ?

[@OzlemWarren]

Hi, sade means plain , So it tends to have only egg&milk brushed in between layers in that borek

[@gangasharma4850]

Beautiful 🌹

[@OzlemWarren]

thank you

[@papatyalarim]

Ellerinize sağlık. Yağ çok az değil mi?

[@OzlemWarren]

Merhabalar, yag gercekten yeterli, hafif ve leziz bir borek, umarim hosunuza gider, sevgiler

[@alexandrac9536]

I made this today vegan version using violife feta to sub the cheese, and for the mixture 3 tbs JustEgg vegan egg, 1/4 c oat milk and 1 tsp chickpea liquid (aquafaba)

[@OzlemWarren]

Thank you for your kind note - sounds like a very successful vegan option, afiyet olsun

[@jelenabartels1811]

Does the milk and oil mixture make the filo soggy?

[@OzlemWarren]

Merhaba, no it doesn't, and helps hold the pastry intact and adds a delicious flavour

[@kimiyaf2755]

Çok güzel teşekkür ediyorum 👏👌🤤😋😋

[@elizaduckie7110]

If your cameraperson could move the camera slowly from one ingredient to another, or from one place to another, that would be very helpful. I get motion sickness easily and watching your videos I sometimes have to close my eyes and just listen, because I’m beginning to feel sick. This video was particularly difficult for me.

[@OzlemWarren]

Thank you for your feedback, this was one of the first videos, we will certainly take your kind note into consideration for a better experience, afiyet olsun

[@jjjovan7778]

😍😍😍🥰🥰🥰

[@MichaelDiaz-sincityloandr]

From my studies it were the Armenians that have created most of the dishes that the Turkish people try to claim as themselves created so your book is probably mostly dedicated to Armenians that is why when they were under the rule of the Ottoman Empire they were not allowed to name their dishes in Armenian names because they would be butchered and therefore they had to use Turkish warts and then these poor Armenians that scattered all over Europe shared their food with other cultures it is not Turkish most of these foods that you claimed it to be it is Armenian and you should credit them or they will be reparations I’m sure one day and I am not Armenian I’m just letting you know from an educated historian point of view

[@TheLadyAlchemyChannel]

Please add more lighting, just add one direct lighting above, and camera very unsteady.

[@dilmanbarzenji2843]

Try to not move the camera too much

[@gloriaanghabaitsokayperko4639]

This video is making me dizzy 😮😮😮😮

[@LELOOSHIAN]

Turkish propagandist!