Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 2 cups of fresh spinach, chopped
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 1/2 cup of olive oil
- 1/2 cup of milk
- 1/2 cup of feta cheese, crumbled
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inches)
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a pan, sauté the chopped onion in 2 tablespoons of olive oil until soft.
3. Add the chopped spinach to the pan and cook for 2-3 minutes until wilted. Set aside.
4. In a bowl, mix the mashed potatoes, feta cheese, and the cooked spinach mixture. Add salt and pepper to taste.
5. In a separate bowl, mix the remaining olive oil and milk.
6. Brush the bottom of the baking dish with some of the oil and milk mixture.
7. Lay one sheet of phyllo dough on the bottom of the dish, and brush it with the oil and milk mixture.
8. Repeat with 5 more sheets of phyllo dough, brushing each layer with the oil and milk mixture.
9. Spread the spinach and potato mixture evenly over the top of the phyllo dough layers.
10. Cover the mixture with another layer of phyllo dough, brushing each sheet with the oil and milk mixture.
11. Repeat with 5 more sheets of phyllo dough, brushing each layer with the oil and milk mixture.
12. Brush the top layer of phyllo dough with the remaining oil and milk mixture.
13. Cut the kol böreği into squares or triangles.
14. Bake in the preheated oven for 30-40 minutes or until golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 30-40 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 6g
Substitutions for ingredients:
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with ricotta or goat cheese.
Variations:
- Add chopped walnuts or pine nuts to the spinach and potato mixture for added crunch.
- Add a layer of sliced tomatoes or roasted red peppers to the kol böreği for added flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with the oil and milk mixture to prevent the layers from drying out.
- Let the kol böreği cool for a few minutes before cutting into squares or triangles to prevent it from falling apart.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kol böreği in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kol böreği on a platter with a side of tzatziki sauce or hummus.
Garnishes:
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tzatziki sauce
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with the oil and milk mixture.
Food safety advice:
- Make sure to thoroughly wash the spinach before using it in the recipe.
Food history:
- Kol böreği is a traditional Turkish dish that is typically made with phyllo dough and a variety of fillings such as spinach, cheese, or ground meat.
Flavor profiles:
- This dish is savory and slightly salty with a crispy phyllo dough crust and a creamy spinach and potato filling.
Serving suggestions:
- Serve the kol böreği as a main dish or as an appetizer at a party or gathering.
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Region: Turkish