Homemade Su Boregi Recipes

Steps:

• Preheat the oven to 350 degrees and oil a 16 inch round baking pan -- if this is not available use a 9X13 baking pan.
• Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.
• Spread out a sheet of phyllo dough.
• Brush with olive oil. Top with another.
• On top the this spread some of the cheese mixture. Roll this up from the long side.
• In the baking pan coil the phyllo roll.
• Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.
• Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.
• Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.

Steps:

• For the filling, mash the feta cheese with a fork and mix with the egg and herbs.
• Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip lightly with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the edge-about 1 inch from it and 1 inch from the side edges (1). Roll up the top sheet with the filling inside like a cigarette (2). Turn the ends in when you've rolled it about a third of the way to trap the filling (3), then continue to roll (4). Repeat with the remaining fillo sheets.
• Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake at 350°F for 30 minutes, or until crisp and golden.
• Serve hot.

Steps:

• To prepare the dough:
• 1. In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes; or, knead the dough in a stand mixer fitted with a hook attachment on medium speed until smooth and elastic, 6 to 7 minutes. Cover and let rest for 30 minutes.
• 2. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Divide the dough into 4 equal portions. Cover the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together.
• 3. Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes. Immediately cool each cooked piece in the bowl of ice water to stop it from cooking. Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together. Set aside.
• To prepare the filling:
• 1. In a large skillet over medium heat, add 1 tablespoon of oil. Add the spinach to the pan, toss, and cover with a tight-fitting lid. Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes. Set aside to cool.
• 2. In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together. Set aside.
• To assemble the borek:
• 1. Preheat the oven to 375°F. Lightly rub the inside of a large baking dish with some olive oil.
• 2. Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top. Ladle some of the milk-egg mixture over top. Repeat the assembly, building layer over layer, and ending with cheese and herbs on top.
• 3. Bake until the egg is set and the top is golden brown, about 35 minutes. Let rest 10 minutes before serving.