Ingredients with Measurements:
- 4 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1 package phyllo dough (about 20 sheets)
- 1/2 cup melted butter
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the grated zucchinis, salt, black pepper, paprika, dried oregano, dried thyme, garlic powder, and onion powder.
3. Add the crumbled feta cheese, chopped fresh parsley, chopped fresh dill, chopped fresh mint, and olive oil to the bowl. Mix well.
4. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
5. Brush a baking sheet with melted butter.
6. Take one sheet of phyllo dough and brush it with melted butter. Place another sheet on top and brush it with butter as well. Repeat until you have 5 layers of phyllo dough.
7. Spoon the zucchini and feta mixture onto the phyllo dough, leaving a 1-inch border around the edges.
8. Fold the edges of the phyllo dough over the filling, then roll the dough into a log.
9. Brush the top of the log with melted butter.
10. Repeat steps 6-9 with the remaining phyllo dough and filling.
11. Place the logs on the baking sheet and bake for 25-30 minutes, or until golden brown.
12. Let the börek cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 21g
Protein: 6g
Sodium: 400mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- You can use other types of cheese instead of feta, such as goat cheese or ricotta.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add chopped onions or garlic to the zucchini mixture for extra flavor.
- You can add chopped walnuts or pine nuts to the filling for crunch.
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling for sweetness.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchinis before mixing them with the other ingredients.
- Brush the phyllo dough with melted butter generously to prevent it from drying out and cracking.
- If the phyllo dough cracks, don't worry! Just patch it up with a little bit of melted butter and continue rolling.
Storage instructions:
- You can store the börek in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the unbaked logs tightly in plastic wrap and then in foil. Freeze for up to 3 months. To bake, thaw the logs in the refrigerator overnight and then bake as directed.
Reheating instructions:
- To reheat the börek, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the börek on a platter with a side of tzatziki sauce or hummus for dipping.
- Garnish with fresh herbs or lemon wedges.
Pairings:
- Serve with a side salad of mixed greens and cherry tomatoes.
- Serve with a side of roasted vegetables, such as eggplant or bell peppers.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tzatziki sauce
- Hummus
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with a little bit of water before adding the filling.
- If the börek is too dry, brush it with a little bit of olive oil before serving.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
- Börek is a popular savory pastry in Turkish cuisine, typically made with phyllo dough and filled with cheese, meat, or vegetables.
- The word "börek" comes from the Turkish word "börek" or "böreği," which means "pie" or "pastry."
Flavor profiles:
- The börek has a savory and slightly tangy flavor from the feta cheese and fresh herbs.
- The phyllo dough adds a crispy and flaky texture to the dish.
Serving suggestions:
- Serve the börek as an appetizer or a main dish.
- Pair with a glass of white wine or a cold beer.
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Region: Turkish