5Baked spinach and cheese filo triangles – Muska Boregi
These small triangle-shaped pastries, muska boregi, are delightful and perfect for entertaining. They are traditionally made with fresh Turkish yufka pastry sheets. I substitute with filo pastry sheets and it works just as well. Turkish white cheese called beyaz peynir, is traditionally used in these pastries. The closest I can find outside Turkey is feta cheese. It is drier so I add a little grated mozzarella with the feta for a creamier consistency and to balance the flavours. Chopped parsley is a good alternative to spinach in the filling.
12 sheets of filo pastry – 48cm x 25cm/19 x 10in each, thawed
150g/5½ oz spinach leaves
150g/5½ oz feta cheese, mashed with a fork
110g/4oz grated mozzarella
3 eggs, beaten
45ml/3 tablespoons mild olive oil
Small bowl of water to seal the pastry
Preheat oven to 180°C/350°F/Gas Mark 4
Remove the stalks of the spinach, wash and chop roughly. In a large bowl, combine the spinach with the feta cheese, grated mozzarella, 1 tablespoon of olive oil and two of the beaten eggs. The filling is now ready.
In a separate bowl, mix 1 egg and 2 tablespoons of olive oil. Also grease a baking tray with a little olive oil.
Lay the pastry sheets on a clean surface and cut into 10cm x 25cm/4in x 10in stripes. Stack the stripes on top of another and cover with a damp towel so that they won’t dry out. Keep a bowl of water near you.
Lay two stripes of filo sheets at top of one another. Place 15ml/1 tablespoon of the spinach and cheese mixture at the end of the filo pastry strip near you. Fold the end of the strip over the filling diagonally so that it forms a triangle. Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
Seal the pastry with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
Place the stuffed triangle pastries seam side down on the greased baking dish. Brush them with the egg and olive oil mixture. Bake the triangles in the oven for about 20–25 minutes, until they are golden brown. Serve hot as an appetizer or as part of a meze spread.
Source: Ozlem’s Turkish Table