Low Sodium Borek
Delight in the comforting flavors of this Low Sodium Börek, a lightened-up take on the classic Turkish pastry. Perfect for those seeking to reduce their sodium intake without sacrificing taste, this recipe features flaky layers of phyllo pastry wrapped around a savory filling of fresh spinach, low-sodium ricotta, and fragrant dill, gently seasoned with a hint of nutmeg and black pepper. A simple sauté of onions and spinach enhances the filling, while melted unsalted butter lends the perfect crispness to the golden-brown triangles. Ready in under an hour, these böreks are an excellent appetizer, snack, or side dish, ideal for a healthier yet indulgent treat. Whether you’re serving them fresh out of the oven or preparing them ahead for a gathering, this recipe showcases the perfect balance of wholesome ingredients and classic Mediterranean flair. Keywords: low sodium borek, healthy Turkish recipes, spinach and ricotta pastries, phyllo dough appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets phyllo pastry sheets
- 300 grams fresh spinach, chopped
- 200 grams low-sodium ricotta cheese
- 1 large egg
- 100 grams unsalted butter, melted
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 0.25 teaspoon nutmeg
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes. Allow the mixture to cool slightly.
In a large bowl, combine the spinach mixture with low-sodium ricotta cheese, egg, dill, nutmeg, and black pepper. Mix until well combined.
Prepare a clean work surface and cover it with a damp kitchen towel to keep the phyllo sheets moist.
Lay one phyllo sheet on the surface and brush lightly with melted unsalted butter. Place another phyllo sheet on top and repeat the brushing. Continue this for 4 layers.
Cut the layered phyllo sheets into strips approximately 10 cm (4 inches) wide.
Place a spoonful of the spinach and cheese filling at the end of each strip.
Fold the corner of the strip over the filling to form a triangle. Continue folding in a triangular shape until the entire strip is folded.
Repeat the process with the remaining phyllo and filling.
Place the boreks on a baking sheet lined with parchment paper and brush the tops with the remaining melted butter.
Bake in the preheated oven until the boreks are golden brown, about 20-25 minutes.
Remove from oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.9 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 866 mg | 67% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2179 mg | 46% | |
*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.
