Turkish · Dinner
Baked Spinach Cheese Pastry (High-Protein)
A Turkish borek-style pastry made with layered phyllo, fresh spinach, feta, and cottage cheese bound with eggs and aromatics. Baked until golden and crisp, the filling stays custardy inside. Served warm with yogurt.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
611Calories
52.2gProtein
32.1gFat
29.7gCarbs
4.8gSugar
5.6gFiber
1779mgSodium
428mgChol
15.4gSat Fat
780mgPotassium
559mgCalcium
4.2mgIron
2.1mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Wilt the spinach in a dry skillet over medium heat for 3 minutes, then drain and squeeze out excess liquid through a sieve.
2
Whisk
Combine the eggs, egg white, cottage cheese, feta, scallion, dill, nutmeg, salt, and pepper in a bowl until well blended.
3
Fold
Thinly slice the scallion and finely chop the dill, then fold the wilted spinach into the cheese mixture until evenly distributed.
4
Build
Brush a small baking dish with olive oil, layer the phyllo sheets brushing each with melted butter, letting edges overhang the rim.
5
Fill
Spread the spinach-cheese filling into the phyllo-lined dish, then fold overhanging edges over the top to loosely enclose.
6
Bake
Bake in a preheated 375°F oven for 35 to 40 minutes until the phyllo is deep golden and the filling is set firm at the center.
7
Rest
Let the pastry rest in the dish for 10 minutes until the filling firms up enough to hold its shape when sliced.
8
Plate
Slide the pastry onto a plate, cut into wedges, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g low-fat cottage cheese
- 5.2 oz150g feta cheese
- 44 large eggs
- 22 egg white
- 7 oz100g, about 4 sheets phyllo dough sheets
- 8.8 oz250g fresh spinach
- 2 tbsp28g butter, melted
- 22 scallion
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp ground nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil, for greasing the dish
