'MARMARINA' RECIPE I Ottoman Cuisine I Super Crispy and Amazingly Delicious Spinach Pie

#spinachborekrecipe, #Ottomancuisine, #spinachandcheesepie, #spinachandricottaburekrecipe

'MARMARINA' RECIPE I Ottoman Cuisine I Super Crispy and Amazingly Delicious Spinach Pie

In this episode, I'd like to share with you an amazing brek recipe called: Marmarina, from 18th century/ Ottoman cuisine. It is so easy to make, that only needs a few ingredients. Once baked, it turns out super crispy. So best served right after baking and cooling for about 8-10 minutes. If desired, Marmarina can also be served at room temp or cold. Hope you give it a try!

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INGREDIENTS
500 gr. (1.1 pounds) spinach
1 onion (cut into cubes)
50 gr. (3.5 tbsp) butter
1/4 cup olive oil
3 small eggs
100 gr. (1 cup) Turkish lor cheese or drained ricotta
2 sheets of yufka dough
1 tbsp vinegar
A pinch of granulated sugar
Salt & pepper

DIRECTIONS
Make sure to keep yufkas covered when not working with them, so they don't dry out.
Rinse and drain spinach.
Cut off the little pink root ends.
Then chop coarsely and transfer to a big bowl, filled with water.
Add 1 tbsp vinegar, mix.
Set aside for 5 minutes.
Lift spinach out of the water (leaving any dirt or grid behind) and drain.
Then soak in water until they look thoroughly clean, changing the water 3-4 times.
Dry with a salad spinner or using a kitchen towel, set aside.
Heat 1/4 cup olive oil and 3/4 of 50 gr. butter in a large pan.
(Reserve 1/4 of butter for the top of Marmarina.)
Once the butter is melted, turn off the heat.
I use a 38x26 cm (15x10 inches) baking pan for this recipe, cooking time may vary, if using a different one.
Grease the bottom and sides of the pan with olive oil+butter mixture.
Take the first sheet of yufka, and spread to cover the bottom of the pan.
Lift edges, about the size of 2-3 fingers wide, to make a raised border around entire yufka.
Then grease evenly the bottom and edges of yufka with olive oil+butter mixture, using a brush.
Make sure to grease yufka evenly, which takes about 1 minute.
Take the second sheet of yufka and repeat the same.
Spread yufka, lift the edges, and grease evenly.
Set aside, then preheat oven to 190C. (374F)
Making filling: Place the large pan back on fire, over medium low heat.
Add the onion, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add spinach and adjust the salt carefully, the cheese might be salty, I like to use unsalted cheese.
Sprinkle a pinch of black pepper and sugar.
Cook over medium high heat, stirring frequently, until wilted and all the juices have been released and evaporated.
Turn off the heat, let cool for a couple of minutes.
Crumble and add the cheese, mix well.
Adjust the seasoning at this point, add more salt if needed.
Beat the eggs, add to the pan and mix well.
Thats it!
Spoon the filling onto yufka sheets and spread evenly.
Last but not least, chop the reserved butter finely and sprinkle on top.
Bake for about 25-30 minutes or until the edges are golden brown, I baked exactly for 30 minutes.
Let cool for 8-10 minutes over a wire rack or racks of your gas stove.
Then transfer Marmarina to a cutting board.
Using a serrated knife, slice gently and enjoy.
It is super crispy and tastes amazingly delicious!

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