Dairy-Free Borek
Discover the exquisite flavors of Dairy-Free Borek, a lighter twist on the classic Turkish pastry that's perfect for those avoiding dairy. This recipe features delicate layers of crispy phyllo pastry filled with a savory, aromatic spinach mixture seasoned with garlic, nutmeg, and a splash of lemon juice for a refreshing balance. Brushed with olive oil for a golden finish and topped with nutty sesame seeds, this vegan-friendly dish is as visually stunning as it is delicious. Ideal for dinner parties or weekend treats, Dairy-Free Borek is easy to prepare and ready in just over an hour. Serve warm for a flaky, melt-in-your-mouth experience that’s sure to impress! Perfect keywords: dairy-free, vegan borek, spinach pastry, Turkish recipes, phyllo dough.
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Recipe Information
Ingredients
- 1 package phyllo pastry sheets
- 500 grams fresh spinach
- 1 large onion
- 6 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons sesame seeds
Instructions
Preheat oven to 375°F (190°C).
Wash the spinach thoroughly, drain, and chop roughly.
Finely chop the onion and mince the garlic cloves.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion until translucent, about 5 minutes.
Add the minced garlic to the onion and sauté for an additional 1 minute.
Increase the heat to medium-high, add the chopped spinach to the skillet and cook until wilted and most of the liquid evaporates, about 5-7 minutes.
Season the spinach mixture with salt, black pepper, nutmeg, and lemon juice. Stir to combine, then remove from heat and let it cool slightly.
Prepare a baking dish by lightly brushing it with olive oil.
Unroll the phyllo dough and keep it covered with a damp cloth to prevent it from drying out.
Place one sheet of phyllo in the prepared baking dish and lightly brush with olive oil. Repeat this process with 5 more sheets, oiling each layer.
Spread half of the spinach mixture evenly over the layered phyllo.
Layer another 6 sheets of phyllo over the spinach, brushing each with olive oil.
Spread the remaining spinach mixture over the top and cover with the last 6 sheets of phyllo, oiling each layer.
Brush the top layer generously with olive oil and sprinkle with sesame seeds.
Using a sharp knife, score the borek into squares or diamonds without cutting all the way through.
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool for 10 minutes before cutting along the scored lines.
Serve warm and enjoy your dairy-free borek!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 9.9 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
