High Protein Borek
Indulge in the delightful flakiness of this *High Protein Borek*, a modern twist on the classic Mediterranean pastry. Perfectly golden phyllo dough encases a rich, savory filling packed with nutrient-dense ingredients like extra firm tofu, cottage cheese, egg whites, and feta, delivering a satisfying protein punch. Enhanced with aromatic garlic, sautéed onions, and vibrant spinach, this borek is both wholesome and flavor-packed. A touch of parsley and a seasoning of salt and black pepper tie the layers together beautifully. Quick to prepare and baked to crispy perfection, this health-conscious borek is ideal for a filling lunch, a hearty appetizer, or a protein-packed snack. Each bite offers the perfect blend of crispy, creamy, and savory, making it a must-try for anyone seeking a nutritious yet indulgent treat!
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Recipe Information
Ingredients
- 8 sheets phyllo dough sheets
- 400 g extra firm tofu
- 200 g cottage cheese
- 3 pieces egg whites
- 200 g chopped spinach
- 1 medium chopped onions
- 2 cloves minced garlic
- 3 tablespoons olive oil
- 100 g feta cheese
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.
Drain the extra firm tofu and crumble it into a large mixing bowl.
Add the cottage cheese, egg whites, and feta cheese to the bowl with the tofu and mix until well combined.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes.
Add minced garlic and chopped spinach to the skillet and cook until the spinach wilts, about 2 minutes. Remove from heat and let cool for 5 minutes.
Add the onion and spinach mixture to the tofu mixture. Stir in chopped parsley, salt, and black pepper. Mix well.
Take one sheet of phyllo dough and brush it lightly with olive oil using a pastry brush. Place another phyllo sheet on top and repeat the process until you have four layers, brushing each one with olive oil.
Place half of the filling on one end of the layered phyllo dough and roll it tightly into a log shape.
Repeat with the remaining phyllo sheets and filling to make a second borek log.
Place the borek logs onto the prepared baking tray. Brush the tops with the remaining olive oil.
Bake in the preheated oven for 35-40 minutes, or until the borek is golden brown and crispy.
Allow to cool for a few minutes before slicing and serving. Enjoy your high protein borek warm or at room temperature.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 24.0 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3563 mg | 274% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2748 mg | 58% | |
*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.
