TURKISH SPINACH PIE RECIPE, AEGEAN STYLE - Ege Usul Ispanakl Brek

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TURKISH SPINACH PIE RECIPE, AEGEAN STYLE - Ege Usul Ispanakl Brek

Music: Ekinler ekilirken - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode I'd like to share with you my 'Spinach Pie' recipe. I use spinach and some other greens that I like, but feel free to change up/add any greens. Especially if you can find some Aegean green herbs, make sure to use them. Aegean style requires uncooked fresh herbs, so it might be a good idea to chop everything finely. I hope you give this amazing recipe a try!

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INGREDIENTS

FILLING
1/2 kg. (1 pound) Spinach leaves (rinsed and dried, finely chopped)
1 cup of each: fresh parsley, dill, green onion (rinsed and dried, finely chopped)
250 gr. (1/2 pound) Turkish white cheese or ricotta or feta
Sweet paprika
A pinch of granulated sugar
Salt & pepper

EGG MIXTURE
3 eggs
3 real tablespoonful thick yogurt
1/3 cup melted butter and olive oil
1/2 cup milk
1 pack baking powder
Salt & pepper

6 yufka (Turkish round shaped phyllo dough)
Sesame seeds and/or black sesame seeds (optional)

DIRECTIONS

Combine melted butter and olive oil in a big bowl, beat.
Using a brush, grease bottom and the sides of a large baking dish with this mixture, set aside.
Add eggs into the remaining mixture, beat well.
Add baking powder, a pinch of salt and black pepper.
Add thick yogurt and beat well, so there are no lumps.
Add milk, beat and set aside until needed.
Lay 1st yufka in the bottom of the baking dish, leaving edges to overhang.
Drizzle with 6-7 tbsp egg mixture over yufka and spread gently with a brush.
Divide 2nd yufka into 4 pieces.
Lay two pieces then add 4-5 tbsp egg mixture and spred.
Repeat the same with remaining two pieces of 2nd yufka, lay then add egg mixture.
Repeat the same with 3rd yufka as the 2nd one.
After 3rd yufka, spread spinach all over, evenly.
Sprinkle other greens evenly on top.
Crumble the cheese with your hands, evenly spread.
Make sure to taste the cheese, then add the salt.
Sprinkle a pinch of salt, black pepper, sweet paprika and sugar on top.
Drizzle with 4-5 tbsp egg mixture.
Repeat the same with 4th and 5th yufkas, just like 2nd and 3rd ones.
Divide yufka into 4 pieces, lay two at a time and drizzle with 4-5 tbsp
egg mixture.
Then fold the edges of 1st yufka over the 5th one.
Spread some egg mixture, on top of edges.
Lay 6th and the last yufka, leaving edges to overhang.
Drizzle hanging edges with some olive oil, spread.
Then tuck them, to wrap the sides of brek.
Drizzle with remaining egg mixture on top of brek, spread evenly.
Using a sharp knife slice it before baking, then clean sides of the dish with paper towels.
Sprinkle some black sesame seeds and/or sesame seeds on top, if desired.
You may cover and refrigerate it for up to a day, if desired.
When ready to bake: prehat oven to 200C (400F)
Bake for about 25-30 minutes, or until golden brown on both sides.
Make sure to check the bottom for doneness when the baking is completed, then let cool.
I usually place it over the rack above the stove top, to allow air to circulate.
Once cooled completely, transfer into a container, cover and refrigerate for up to 3-4 days, if not serving immediately.
You can serve ISPANAKLI BREK cold, at room temp, warm or reheated, with Turkish tea or ayran.
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