Dill, Spinach and Cheese Börek

I have a fall-back position, a plan-b, a safety net, a back-stop and an insurance policy and they all involve spinach, cheese and pastry. If you don't believe me, check these out:

Spinach, Herb, Ricotta and Feta Filo Pastry Pie
Silverbeet, Feta and Pinenut Roll
Three-Cheese Tart
Ricotta and Dill Tart
Spanakopita Pies
Spinach Tart
Vegetable and Cheese Filo Triangles
Lamb, Spinach and Feta Sausage Rolls

Here's another one to add to the collection.


Dill, Spinach and Cheese Börek
from Delicious

185g plain flour, sifted
90ml extra virgin olive oil
600g spinach, washed
20g unsalted butter
2 onions, finely chopped
200g (about 1 large) potato cooked, mashed with 20g unsalted butter
120g feta, crumbled
2 eggs, lightly beaten
20g grated parmesan
400g fresh ricotta
Pinch freshly grated nutmeg
1/3 cup finely chopped dill
1 teaspoon dry mint
2 tablespoons chopped parsley
Nigella seeds for sprinkling

Place flour in a bowl with 1/2 teaspoon salt. Make a well in the centre, pour in 11/2 tablespoons oil and fold in with a fork. Gradually add 125ml iced water, mixing until dough starts to come together (you may need to add more water if the mixture is too thick).

Turn the dough out on to a lightly floured surface and knead for 5 minutes until smooth and elastic. Form  into a disc, wrap in plastic wrap and chill for 2 hours.

Place damp spinach in a large pan over high heat. Cover and cook, stirring once, for 2-3 minutes until just wilted. Pour into a colander. let it cool and squeeze out as much liquid as you can. Roughly chop.

Heat the butter and 2 tablespoons oil in a large frying pan over medium-low heat. Cook onion, stirring, for 10 minutes until soft and golden. Stir in spinach, then transfer mixture to a large bowl with potato, feta, eggs, parmesan, ricotta, nutmeg and herbs. Season and mix well to combine.

Preheat the oven to 200 degrees C. Line a 25cm tart pan with baking paper. Roll out the dough on a lightly floured surface to a very thin (about 3mm) 35cm round. Line the pan with pastry leaving the edges overhanging.

Spread the filling over the pastry. Fold the edges of the pasty in toward the middle of the pie, gathering slightly as you go. Leave a small hole in the centre for stream to escape during cooking. Brush the pastry with remaining oil and sprinkle with nigella seeds. Bake for 35-40 minutes or until pastry is crisp and golden. Cool slightly, then slide onto a platter.