Spinach, Pumpkin, and Tofu Ricotta Borek

Hey there… I haven’t seen you in a while, for that I am very sorry. Life got an extra level on hectic added onto it when I started placement. I’ve just completed my ninth week! Can you believe it? More on that another day. Today we talk about food. Which reminds me, I created an instagram to tide me over when I don’t have time to do full blogs. Check it out by clicking here.

Those of you who do already follow me on Insta would know that I recently tried out Oliana Dairy-Free feta, which resulted in me making a spanakopita, that spana got me thinking about Borek and the rest is history.

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Recipe:

For filling:

  • Olive oil for frying
  • 300g Pumpkin (I used Kent, but butternut would be fine), cubed
  • 1 Red Onion, diced
  • 3 Cloves of Garlic, minced/grated
  • 5-6 cups of fresh baby spinach
  • 5 sprigs of dill, chopped
  • 300g of medium tofu, grated or crumbled
  • Half a block of Oliana Feta (if you have it), grated
  • 2 tbs savory yeast flakes
  • Fresh cracked black pepper
  • Salt to taste.

For Pastry:

  • 12 sheets of Filo pastry*
  • 3+ Tbs of melted nuttelex or other butter (I actually used BioButtery but don’t like it as much as nuttelex, sad face)

Method:

  • Preheat the oven to 180 degrees celcius.
  • Fry your pumpkin in some olive oil until it’s tender on the inside and carmelised on the outside, set aside.
  • Sautee your onion and garlic until translucent and soft, add spinach and stir until it’s wilted. Add dill and set in a strainer to drain excess fluid.
  • Mix the tofu, feta, savory yeast flakes, salt and pepper in a large bowl, add the pumpkin and spinach mixture and stir until well combined.
  • Put a long layer of baking paper along your bench (this is going to save you later!) and lay four sheets of pastry lengthwise beside eachother over it, overlapping each pastry sheet by about 5cms, brush the joins with melted butter to secure.
  • Brush the entire length of pastry with butter and lay another layer of filo over it, repeat once more so your pastry is now three layers thick.
  • Add the mixture in a long sausage shape about 1/3rd of the way up the pastry (as seen in the photo above)
  • Now this part is tricky! You’ve gotta roll one loooonnnngggg roll. Pull the short side of the pastry up over the filling along the whole length of the Borek.
  • Once you have your giant roll it’s time to wrap it around itself to make that iconic spiral. This part is also tricky because it may break around the seams, keep rolling regardless, most fractures on the inside will be hidden and anything on the outside can usually be patched up with another sheet of filo.*
  • Your Borek should now be a beautiful spiral which has already found it’s home on a sheet of baking paper, I bet you’re glad you followed that advice and you don’t have to try to figure out how on earth you’re going to move it over to a baking tray. Cut the excess baking paper, transfer into a cake pan, brush a bit more butter on top and bake for approx 20 minutes, or until it’s crisp and golden.
  • Now you have a delicious Borek. If you leave it to cool in the tray it will be easier to cut but if you can’t resist, I understand.

Not only is this a delicious dinner, but it can be enjoyed hot or cold and is easily transportable for work lunches. Goes perfectly with Sriracha hot sauce or a creamy mayo.

* If you’re not experienced with working with pastry you might want to work with puff or flaky pastry instead of filo as this is less likely to crack and break. You might also want to stick to the sausage roll type shape rather than attempting the borek spiral. It’ll still taste great 🙂

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Until next time, take care and eat well. I’ll see you soon.

Ebony.

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