Stuffed with Swiss chard and pastırma and shaped into triangles this unusual börek can be a lovely hot starter or an accompaniment to your breakfast
Prep Time: 40 Min
Cook Time: 15 Min
Total Time: 55 Min
Serves: 6
Cook Time: 15 Min
Total Time: 55 Min
Serves: 6
Ingredients
- 300 gram Swiss chard thoroughly washed, drained and finely chopped including the stalks
- 1 large onion finely chopped
- 4 slices pastırma finely chopped
- 2 tbsp vegetable oil
- 1⁄3 cup hot water
- 1 egg
- 8 sheets phyllo dough
- 50 gram butter melted
- pinch nutmeg freshly grated
- freshly ground black pepper to taste
- salt to taste
Directions
1. Prepare stuffing: In a hot frying pan greased with vegetable oil simmer the chopped onion for a few minutes, or until golden. Add the chopped pastırma and fry for a few minutes to get that spice aroma come out. Stir in the chopped Swiss chard, season with nutmeg, black pepper and salt. Add hot water and let simmer for about 15 minutes, or until the water evaporates. Break in the egg into the frying pan and quickly mix it with the stew. Set aside.
2. Prepare phyllo dough: Preheat the oven to 180C/355F. Carefully open up the phyllo roll and spread out on the working surface smoothing all the folds. Set aside the number of sheets you are going to use and with scissors cut them lengthwise into about 10 cm wide stripes (3 stripes per sheet). Arrange as a stack. Phyllo dough dries very quickly, and then looses its elasticity and starts breaking – you definitely want to avoid that by working quickly or covering the dough with a clean kitchen towel.
Ingredients
- 300 gram Swiss chard thoroughly washed, drained and finely chopped including the stalks
- 1 large onion finely chopped
- 4 slices pastırma finely chopped
- 2 tbsp vegetable oil
- 1⁄3 cup hot water
- 1 egg
- 8 sheets phyllo dough
- 50 gram butter melted
- pinch nutmeg freshly grated
- freshly ground black pepper to taste
- salt to taste
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