Lorlu ispakli borek - curd spinach pie (master class)

Category: Bakery products
Kitchen: turkish
Lorlu ispakli borek - curd spinach pie (master class)

Ingredients

dough:
the specified products are for one baking sheet
lavash (60 cm) 4 things
fill:
egg 2 pcs
sour cream or yogurt 0.7 - 1 l
olive oil (or vegetable) 4 tbsp. l
filling:
spinach 300 g
green onions 1 bundle
you can do it without it, but it tastes better with it
dill, parsley
cottage cheese 300 g
butter slice
for greasing a baking sheet

Cooking method

  • It is advisable to wash the greens in the morning, put in a colander
  • Lorlu ispakli borek - curd spinach pie (master class)
  • and leave until evening so that the water glass.
  • Chop the spinach and mash it well with your hands.
  • Finely chop all the rest of the greens, combine everything.
  • Add cottage cheese - mix everything well.
  • Observe:
  • I don’t mention salt in principle, because some manufacturers put it in dairy products and in general my family is used to eating without salt.
  • In a deep bowl, beat 2 eggs with a fork
  • Lorlu ispakli borek - curd spinach pie (master class)
  • Add sour cream and olive oil - mix well. The consistency must be liquid. If the sour cream is thick, dilute with milk or water.
  • We lay out pita bread
  • Lorlu ispakli borek - curd spinach pie (master class)
  • Separating them from each other
  • Lorlu ispakli borek - curd spinach pie (master class)
  • We cover one pita bread on a baking sheet
  • Pour 4 - 5 spoons of filling
  • Lorlu ispakli borek - curd spinach pie (master class)
  • We smear it with a brush, don't forget the sides
  • Lorlu ispakli borek - curd spinach pie (master class)
  • We tear the second lavash into pieces.
  • We cover the first pita bread and fill it again.
  • Spread the filling evenly
  • Lorlu ispakli borek - curd spinach pie (master class)
  • Don't put a lot, everything is good in moderation.
  • We do the same with the third lavash.
  • Lorlu ispakli borek - curd spinach pie (master class)
  • Don't forget the filling
  • Lorlu ispakli borek - curd spinach pie (master class)
  • only at the third lavash - tear off a square of dough to close the top.
  • We close the sides
  • Lorlu ispakli borek - curd spinach pie (master class)
  • We cover the middle with a deferred square.
  • Pierce the entire baking sheet with a stick.
  • Lorlu ispakli borek - curd spinach pie (master class)
  • This must be done so that the dough does not swell when baking.
  • We send to the oven (the mode is individual). In my oven 190-180 \ 45 min.
  • Well, our berek is ready
  • Lorlu ispakli borek - curd spinach pie (master class)
  • They took it out and immediately covered it with a free baking sheet or with a thick towel. I leave him that way until morning. In the morning, it is beautifully cut.
  • Lorlu ispakli borek - curd spinach pie (master class)
  • I put it in a food container
  • Lorlu ispakli borek - curd spinach pie (master class)
  • to the bottom, covering with a paper towel.
  • How to use ?! - It's a matter of taste: hot, cold - both are good.
  • I prefer 2min. in micro))
  • Bon Appetit!
  • Lorlu ispakli borek - curd spinach pie (master class)

The dish is designed for

1 baking sheet

Time for preparing:

this rec. longer to write than to cook

Cooking program:

oven

Note

You can throw stones at me that there is a similar recipe. I thought that there are many young, novice hostesses and it would be easier for them to learn if there is a specific visual aid. I involuntarily remembered myself - I didn't know how to cook, there was no Internet in those days and I called my mother, washing my face with tears every day, what should I do ?!
Börek should not be made tall - it should be thin. So it is more pleasant and tastier to eat.

-----------

the dough can be made by yourself using this recipe:

🔗

Vaneska
Tan, thanks for the recipe! She is not indifferent to such pastries.
Interestingly, there is a difference in the taste of lavash and filo dough. But tell me, if you don't cover, will the crust be drier? Thank you for clarifying the amount of filling, I foolishly piled up here the other day, so now I'm finishing it myself.
Did you understand correctly that there is only one row of fillings?
sir
Marina,
Quote: Vaneska
Interestingly, there is a difference in the taste of lavash and filo dough
I find it difficult to answer such questions, I have no idea about these two products
When I arrive home, they feed me, not me
Quote: Vaneska
I just foolishly piled here the other day, so now I'm finishing it myself
Oh, as I know this action, I was also so delusional
Quote: Vaneska
Did you understand correctly that there is only one row of fillings?
We distributed this amount of filling equally into two layers. It is done very easily, the taste is wonderful. Try it with catch, if you give something yourself: lol: no getting used to Thank you for your interest.

prubul
Tanya is great, you are doing great recipes! : girl_curtsey: It's such a job to photograph everything beautifully and, most importantly, to disassemble the whole process. I will definitely do it, but now we have frosts for -32, I don't want to go to the store for spinach! Today I will master 1 recipe!
sir
prubul,
Quote: prubul
Tanya is great, you are doing great recipes! After all, it's such a job to photograph everything beautifully and, most importantly, to disassemble the whole process
Damn it, how good it is to hear such praiseworthy words! The recipes are ordinary, but I decided to serve them that way, even if it is a little time consuming, but those who do not know how to cook at all will be comfortable learning. I remember myself, at the age of 20 I got married to cook a full 0 and my mother-in-law did not know how, although I had her Golden! My mom, she worked as a cook all her life in a cafe, she just cooked fabulously. So I studied with her on the phone, since before marriage (there was no time): lol: there was no Internet at all.
Quote: prubul
and now we have frosts for -32
I don’t remember the last time I froze my ass like that.Come to me, this year winter did not fall below + 12 at night, but during the day it varies from +25 to +32
Quote: prubul
I will master 1 recipe today
I am very glad, it is easy and quick to prepare, it takes longer to write. Good luck, I hope you will not be disappointed.

Vaneska
Tatyan, come on something else, something from the local flavor of delicious, close up! And you feel good, and we
Vasilica
seer,
Why are you so cruelly tempting us?
seer,
Oh, how lonely I am without a beereyek!

Why don't mine people like spinach, and we rarely have fresh ones. And with frozen in any way? If possible, I would cook for myself in a small cartoon.

Yes, now it is easier for young hostesses than for us. There are so many recipes in the internet, both MK and video - get ready, I don't want to. You’re lucky that your mother-in-law didn’t know how. And my mother-in-law cooked very well, but she was also Golden - she never reproached me. And my husband was even happy, he said, it's good that you, not like a mother, won't let you get fat. The truth is already saying, you want my death, why are you cooking so tasty.
sir
Marine,
Quote: Vaneska
Tatyan, come on something else, something from the local flavor of delicious, close up! And you feel good, and we
Thank you, oh and you cheer me on. Today I will cook ordinary beans, but it turns out not usually tasty, if you do everything as in the recipe, usually I used to do everything by eye and the result was not the same. On copper, I had a mother-in-law and I fed her with my beans, so SHE, who does not recognize someone else's cuisine, praised me so much that I almost fell off my chair and gave myself spelled with a spoon. I'll fill it in step by step too. And in general, all rec. I will give with (mk).
sir
Vasilica,
Thank you, dear, for such a warm review!
Quote: Vasilica
Why don't mine like spinach
Oh, you don't tell them nettles instead of him, maybe they won't understand, it's also very tasty Or just, onions, dill, parsley. You can do without greens at all, but this is a completely different taste, but also delicious. Moreover, you have sour cream.
Quote: Vasilica
And my husband was even happy, he said, it's good that you, not like a mother, won't let you get fat. The truth is already saying, you want my death, why are you cooking so tasty.
For that fought for it and ran
Kara
What a beauty and deliciousness! Truly, the possibilities of pita bread are inexhaustible.
sir
Irochka,
Quote: Kara
Dragged away to bookmarks
Thank you very much, I hope that you will take the risk and will not regret it
Vasilica
Quote: sir

Oh, you don't tell them nettles instead of him, maybe they won't understand, it's also very tasty

Where can I find nettles in the city? You'd better tell me, you can attach frozen spinach somehow.
Vasilica
Well, thank God, we don't have -32, but nettles don't grow at -10-12 either.

Now thanks, I'll try to bungle in a little cartoon.Only for yourself, beloved. Let them just try to steal a piece from me.
sir
Vasilica,
Quote: Vasilica
Where can I find nettles in the city
And even at -32 we have it fresh all year round, I think that if you decide to create from frozen, then for the pie you need to let it defrost, then squeeze and cut into large ones. In short, you don't have to stand on ceremony with him. Everything else is like the recipe song. Something my answers are not normal left.
sir
Vasilica,
Quote: Vasilica
Only for yourself, beloved. Let them just try to steal a piece from me.
And rightly so, with their rolling pin
prubul
It got warmer here, but it didn't get any easier. Spinach is not even frozen. "Not a graph," well, I didn't ask them (in the store) for asparagus. And then only broccoli goggled eyes everywhere. Hawaiian mix and mushrooms. Of course, we also have fresh mix salads. Apparently we are a modest people, the main thing is cabbage and potatoes are enough. So I'll wait for the summer, I'll plant it myself in the garden.
sir
prubul,
Quote: prubul
, the main thing is cabbage and potatoes are enough
well, you see what pluses there are, here, these 2 of my very favorite products, the word, on the boogue G ...
White
Hello!
The pie is delicious, thanks for the recipe. But I have almost half of the fill left. And yet, do you grease the top lavash with something? and then when I realized that it was possible to pour it with pouring, then it was already dry.
prubul
White "Before sending to the oven, drive one yolk into the remaining filling.
Lubricate the surface of the pies with a brush and do not forget to pierce in several places with a stick. "
I wrote this to you from Tanya's recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362639.0
White
Thank you! That is, the remaining fill is simply poured onto the cake and smeared with a brush.
prubul
I only made the second recipe, but I think this one too. I had less than a glass of pouring and everything turned out to be crispy !!! You can use not everything if in doubt !!!

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