Turkish-Style Vegetable Stuffed Borek
A delicious vegan take on the classic Turkish borek, filled with sautéed vegetables and herbs.
Ingredients
- ●1 package Turkish Borek PastryAvailable in most supermarkets
- ●1 medium OnionChopped
- ●1 cup SpinachFresh
- ●1 cup MushroomSliced
- ●2 cloves GarlicMinced
- ●1/4 cup Fresh ParsleyChopped
- ●2 tablespoons Lemon JuiceFreshly squeezed
- ●2 tablespoons Olive OilFor brushing pastry
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Open the package of Turkish borek pastry and separate the layers.
- 3
In a large pan, heat the olive oil over medium heat.
- 4
Add the chopped onion, sliced mushroom, and minced garlic. Cook until the vegetables are softened.
- 5
Add the fresh spinach and cook until wilted.
- 6
Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
- 7
Place a layer of pastry on a flat surface and brush with olive oil.
- 8
Place a tablespoon of the vegetable mixture in the center of the pastry.
- 9
Fold the pastry in half to form a triangle and press the edges to seal.
- 10
Repeat with the remaining pastry and filling.
- 11
Place the borek on a baking sheet lined with parchment paper.
- 12
Brush the tops with olive oil and bake for 20-25 minutes, or until golden brown.