Hey guys! Are you looking for a super easy and delicious recipe? I've got just the thing for you: ikiymali ispanakli borek, or two-ingredient spinach borek! This recipe is perfect for those days when you want something tasty but don't want to spend hours in the kitchen. It's quick, simple, and oh-so-satisfying. Let’s dive right in!

What is Ikiymali Ispanakli Borek?

So, what exactly is ikiymali ispanakli borek? Well, the name gives it away a bit! “Ikiymali” means “two-ingredient” in Turkish, and “ispanakli borek” means “spinach borek.” Borek, in general, is a family of baked pastries made of thin layers of dough known as yufka. This particular version simplifies the traditional borek by using just two main components: yufka (or phyllo dough) and a flavorful spinach filling. The beauty of this recipe lies in its simplicity. It’s a fantastic way to enjoy the classic flavors of a spinach borek without all the fuss of making your own dough or dealing with complicated layering techniques. Think of it as the ultimate shortcut to a delicious, homemade pastry that’s sure to impress!

The ease of ikiymali ispanakli borek makes it a go-to for busy weeknights, potlucks, or even a quick brunch. The flaky layers of yufka combined with the savory, earthy spinach filling create a delightful texture and taste that's hard to resist. Plus, it’s a great way to sneak in some extra greens into your diet. Whether you're a seasoned cook or just starting out, this recipe is foolproof and guarantees a delicious outcome every time. So, grab your ingredients and let's get started on this amazing two-ingredient spinach borek!

Ingredients You'll Need

Alright, let's talk ingredients! As the name suggests, you really only need two main things, but we'll jazz it up a bit to make it extra tasty. Here’s what you’ll need for this super simple ikiymali ispanakli borek:

• Yufka (Phyllo Dough): You'll need about 4-6 sheets, depending on the size of your baking dish. You can find yufka in most Mediterranean or Middle Eastern grocery stores, and sometimes even in the international aisle of your regular supermarket. If you can't find yufka, phyllo dough works as a great substitute. Just make sure to thaw it properly if it's frozen!
• Spinach: Fresh or frozen spinach will do. If you’re using fresh spinach, you’ll need about 1 pound. Wash it thoroughly and roughly chop it. If you’re using frozen spinach, about 10 ounces will work perfectly. Make sure to thaw it and squeeze out any excess water before using it.
• Onion: One medium-sized onion, finely chopped. This adds a lovely savory base to the filling.
• Feta Cheese: About 4 ounces, crumbled. Feta adds a salty and tangy flavor that complements the spinach beautifully.
• Eggs: 2 large eggs. These will help bind the filling together and add richness.
• Olive Oil: For sautéing the onion and brushing the yufka.
• Salt and Pepper: To taste. Don't be shy with the seasoning – it makes a big difference!
• Optional: Red Pepper Flakes: If you like a little heat, a pinch of red pepper flakes can add a nice kick.

These simple ingredients come together to create a borek that’s both delicious and easy to make. The combination of the flaky yufka, savory spinach, and salty feta is a match made in heaven. Don't be afraid to adjust the amounts to your liking. If you prefer more feta, go for it! If you want to add other veggies, like mushrooms or bell peppers, feel free to experiment. The beauty of this recipe is its flexibility.

Step-by-Step Recipe Guide

Okay, let's get cooking! This ikiymali ispanakli borek recipe is so straightforward, you'll be amazed at how quickly it comes together. Follow these simple steps, and you'll have a delicious borek in no time:

1. Prepare the Spinach Filling:
   • If you’re using fresh spinach, wash it thoroughly and roughly chop it. If you’re using frozen spinach, thaw it and squeeze out as much water as possible. This is crucial to prevent a soggy borek!
   • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
   • Add the spinach to the skillet and cook until it wilts, about 3-5 minutes. If using frozen spinach, cook until any remaining moisture evaporates.
   • Remove the skillet from the heat and let the spinach mixture cool slightly.
   • In a bowl, combine the cooked spinach and onion mixture with the crumbled feta cheese and eggs. Season with salt, pepper, and red pepper flakes (if using). Mix well until everything is evenly combined.
2. Assemble the Borek:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a baking dish with olive oil. A 9x13 inch dish works perfectly.
   • Lay one sheet of yufka in the baking dish, allowing the edges to overhang. Brush it lightly with olive oil.
   • Repeat with another sheet of yufka, placing it at a different angle to cover the dish completely. Brush with olive oil.
   • Pour the spinach filling evenly over the yufka layers.
   • Fold the overhanging edges of the yufka over the filling, brushing each layer with olive oil as you fold.
   • Place the remaining yufka sheets on top, brushing each with olive oil. Tuck the edges in to create a neat package.
3. Bake the Borek:
   • Brush the top of the borek with olive oil.
   • Using a sharp knife, score the top of the borek into squares or diamonds. This will make it easier to cut after baking.
   • Bake in the preheated oven for 30-40 minutes, or until the borek is golden brown and crispy.
4. Serve and Enjoy:
   • Remove the borek from the oven and let it cool slightly before cutting into the scored pieces.
   • Serve warm and enjoy your delicious ikiymali ispanakli borek! It’s perfect as a main course, side dish, or even a tasty snack.

Tips and Tricks for Perfect Borek

To ensure your ikiymali ispanakli borek turns out perfectly every time, here are a few extra tips and tricks to keep in mind:

• Don’t Oversoak the Yufka: When brushing the yufka with olive oil, use a light hand. Too much oil can make the borek greasy rather than flaky. A light brushing is all you need to keep the layers separate and crispy.
• Squeeze Out Excess Moisture: Whether you're using fresh or frozen spinach, make sure to remove as much moisture as possible. Excess water can make the borek soggy and prevent the yufka from getting crispy. Squeeze the spinach well with your hands or use a clean kitchen towel to absorb the extra liquid.
• Customize Your Filling: Feel free to get creative with your filling! You can add other vegetables like mushrooms, bell peppers, or zucchini. Different cheeses like ricotta or mozzarella can also be added for a unique flavor. Spices like nutmeg, cumin, or paprika can add depth and complexity to the filling.
• Use Quality Yufka: The quality of your yufka can make a big difference in the final result. Look for yufka that is thin, pliable, and not too dry. If the yufka is too dry, it can crack and break easily. If you can't find yufka, phyllo dough is a good substitute, but keep in mind that it may be a bit more delicate to work with.
• Score Before Baking: Scoring the borek before baking not only makes it easier to cut but also allows steam to escape, preventing the top from becoming soggy. Use a sharp knife to make clean, even cuts.
• Let it Cool Slightly: Resist the urge to cut into the borek immediately after it comes out of the oven. Letting it cool for a few minutes allows the filling to set and the layers to crisp up even more. This will make it easier to cut and serve.

Variations to Try

The beauty of ikiymali ispanakli borek is that it’s incredibly versatile. Once you’ve mastered the basic recipe, you can easily adapt it to suit your taste preferences. Here are a few variations to try:

• Cheese Borek: Omit the spinach and use a mixture of cheeses like feta, ricotta, and mozzarella for a cheesy delight. Add some fresh herbs like dill or parsley for extra flavor.
• Potato Borek: Replace the spinach with mashed potatoes seasoned with onions, garlic, and spices like paprika and cumin. This is a hearty and comforting variation that’s perfect for a cold day.
• Meat Borek: Add cooked ground beef or lamb to the spinach filling for a protein-packed borek. Season the meat with Middle Eastern spices like cinnamon, allspice, and nutmeg for an authentic flavor.
• Vegetable Borek: Use a mix of your favorite vegetables like zucchini, carrots, and bell peppers for a colorful and nutritious borek. Sauté the vegetables before adding them to the filling to soften them and enhance their flavor.
• Spicy Borek: Add a generous amount of red pepper flakes or a pinch of cayenne pepper to the filling for a spicy kick. You can also use spicy cheese like pepper jack for an extra layer of heat.

Serving Suggestions

Ikiymali ispanakli borek is incredibly versatile and can be served in a variety of ways. Here are some serving suggestions to inspire you:

• As a Main Course: Serve the borek as a main course for lunch or dinner. Pair it with a fresh salad and a side of yogurt or tzatziki sauce for a complete and satisfying meal.
• As a Side Dish: Cut the borek into smaller pieces and serve it as a side dish alongside grilled meats, roasted vegetables, or soups. It adds a delicious and flavorful element to any meal.
• As an Appetizer: Serve the borek as an appetizer at parties or gatherings. Cut it into bite-sized pieces and arrange them on a platter for guests to enjoy.
• For Brunch: Add the borek to your brunch spread for a savory and satisfying option. Serve it alongside eggs, bacon, and fresh fruit for a complete brunch feast.
• As a Snack: Enjoy the borek as a quick and easy snack any time of day. It’s perfect for satisfying hunger between meals or as a tasty treat on the go.

Conclusion

So there you have it – ikiymali ispanakli borek, the easiest and most delicious spinach borek recipe you’ll ever try! With just a few simple ingredients and minimal effort, you can create a mouthwatering pastry that’s perfect for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and guaranteed to impress. So, grab your yufka and spinach, and get ready to enjoy a taste of Turkey in your own kitchen. Happy baking, guys!