Rainbow Chard & Feta Cheese Börek

Rainbow Chard & Feta Cheese Börek

Rainbow Chard & Feta Cheese Börek

Try This Recipe!

Guest recipe by Green Kitchen Stories

Got a craving for something crunchy, savory, and maybe a little bit cheesy? Then have we got a recipe for you.

Introducing the Rainbow Chard and Feta Cheese Börek!

Savory Swiss chard, tangy feta cheese, and some warm spices all wrapped up in a crispy dough. Are you drooling yet? This tasty snack is common in Turkey and typically sold in little corner shops. But don’t jump on a plane yet! With this recipe, you can enjoy these savory hand pies in the comfort of your own home.

This recipe is the perfect thing to make for a summer BBQ, or if you decide to host a cocktail party and want to offer something a little fancier than chips and salsa. Don’t be intimidated by the fancy name and sophisticated ingredients! This dish is as easy to make as it is delicious to eat.

You probably already have most of these ingredients in your pantry right now, and if you don’t, you should be able to find everything at your local supermarket. Traditional börek is made with a dough called “yufka” which you probably won’t find easily. No worries! Yufka is very similar to phyllo dough, so feel free to use it as a substitute.

Another fantastic thing about this recipe is its ability to accommodate any diet. Are you gluten-free? Not a problem. Just use rice paper instead of phyllo! Vegan? Still no issue! Get some vegan feta cheese and swap the egg wash for plant-based milk mixed with a little lemon. Can’t find Swiss chard anywhere? Just grab some spinach instead. See? You have absolutely no reason not to make this recipe!

Once you’ve got all your ingredients and any potential substitutions assembled, it’s time to chop! Get that onion, garlic and Swiss chard sliced and diced and into the frying pan with a little olive oil. Once the chard is wilted and soft, transfer the whole mess to a bowl and mix in the parsley, lemon juice, and feta.
Boom! You’re already halfway done!

Now comes the trickiest part of the recipe; dealing with phyllo dough. One of the reasons why phyllo dough is so deliciously flakey and crunchy when it’s cooked it because it’s super thin! After you’ve sliced the dough and begin assembling the böreks, make sure that the phyllo doesn’t sit too long and dry out. Keep everything covered with a slightly damp cloth and try to work as quickly as possible!

It’s assembly time! We know you’re excited (and hungry!), but it’s a good idea to wait until the Swiss chard mixture has cooled a bit before diving your hands into it. Once everything is cool to the touch, scoop a couple of tablespoons of the filling onto each phyllo slice. Tuck in the edges so everything doesn’t dribble out while you cook, and roll those babies up! If you space everything out just right, you should get at least eight böreks!

Now all that’s left to do is gently brush them with the egg wash, top them with some sesame seeds, and pop them in the oven! Less than thirty minutes later, you’ve got fresh Rainbow Chard and Feta Cheese Börek!