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6 Serves
70 Mins
9 g
46 g
13 g
Preheat your oven to 190°C and lightly grease a baking dish with olive oil.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
42 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
225 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Finely chop the onion and garlic, then sauté them in a frying pan with olive oil until softened.
Add the fresh spinach to the pan and cook until wilted, then season the mixture with salt and black pepper.
Layer the phyllo dough sheets in the baking dish, brushing each layer with olive oil, and spread the spinach filling evenly between the layers.
Bake the Börek in the oven for 25 to 30 minutes until the pastry is golden brown and crispy, then serve hot.
Garlic
Fresh Spinach
Salt
Black Pepper
Phyllo Dough
Vitamin A
19 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
42 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g