Fall

Börek pie filled with red kuri squash and goats feta

by:
January 17, 2016
4.5
2 Ratings
Börek pie filled with red kuri squash and goats feta
Photo by Yelda Lynn
  • Serves 4-6
Author Notes

This börek pie is really easy to make and yet very satisfiying. You can serve it as a main dish with a side salad or on a table with lots of other mezze dishes. You can use any other winter squash you may prefer. If you use other squashes, don't forget to peel them first.
The hearty sweet flavour of the squash goes really well with the fresh and savoury flavour of the goats feta.
You may get yufka (or as it is known phyllo in greek) in turkish or greek groceries. —Yelda Lynn

What You'll Need
Ingredients
  • 1000 grams Red kuri squash (also known as Hokkaido)
  • 1 piece small onion
  • 1 piece ginger (thumbsized)
  • 3 tablespoons extra virgin olive oil
  • 125 milliliters white wine, dry
  • 175 milliliters broth
  • 1 pinch salt
  • pepper
  • 400 grams goats feta (the creamiest you can find)
  • 2 tablespoons yogurt
  • 1/2 bunch fresh parsley
  • zest and juice of a lemon
  • 2 eggs
  • 100 grams butter
  • 50 milliliters milk
  • 4 round sheets of yufka-pastry
Directions
  1. Wash squash, get rid of the stems, cut in half lengthwise and remove the seeds. Cut into small cubes. You don't have to peel red kuri squash. Peel onion and ginger, chop very finely.
  2. In a large skillet heat olive oil over medium temperature. Roast chopped onions and ginger. Add in squash and roast for another 5 minutes. Deglaze with white wine and bring to a boil. Add broth. Season with salt, pepper and fresh nutmeg. Turn heat to low temperature and simmer with lid open, until the pumpkin becomes soft, approximately for 15-20 minutes. Blend to your desired consistance and let cool.
  3. Melt butter in a small saucepan. Mix in milk. Chop parsley leaves.
  4. For your fillings, pick feta cheese into very small pieces. Mix with the juice and zest of a lemon, chopped parsley, two eggs and yogurt. Season with salt and pepper.
  5. Preheat oven to 350 degrees. Open a yufka pastry carefully. Cut in half. Gently spread butter-milk-mixture over the pastry. Batter one pastry half at a time with 2-3 tablespoons of one filling and roll it into a thin strudel. Repeat until all pastry is filled alternatingly with squash puree and feta-yogurt-mix. Put strudels in a greased baking plate. Butter borek with remaining butter-milk-mixture. Bake for approximately 40 minutes at 180 degrees until golden brown.
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1 Review

LeBec F.
LeBec F. February 2, 2016
hi yelda, this is one of only TWO 52 recipes that i could find with Yufka.
Today i bought 3 square yufka packages made by Omur, with the thought of using them for empanadas (meat turnovers). Is the yufka not a good idea for that use? too brittle to form turnovers that can be sealed and baked or fried? I don't want to use filo but wanted to explore other dough possibilities that came ready-made, so to speak, where i wouldn't have to be involved with rolling out the dough etc. Could yufka work for me? And could it be filled and then frozen, and baked or fried at a later date? And why milk in your melted butter to brush them with? why not just melted butter? Thanks so much for helping me with my first yufka venture!