There are many shapes and sizes of borek, excellent pastries which are found anywhere that was occupied by the Ottoman Empire but particularly, Turkey. Recipes vary by region but I favour this snail shape, filled with seasonal greens and white cheese. It’s common to find spinach filling this style but here I’ve used cavolo nero which makes a fantastic variation – the rich, iron-y flavour works so well with the salty cheese.
It’s best if you can shop for the cheese and yufka in a Turkish shop, but if you can’t find it, substitute the yufka for filo, and the white cheese for feta.
by Pollyanna Coupland
by Regula Ysewijn
by Selin Kiazim