Rose Pastry with Beef and Spinach (Etli ve Ispanaklı Gül Böreği)

I have made these boreks with potatoes, spinach and cheese filling separately in the past. This is the first time I am trying them with meat. All versions turned out really good. Anything with phyllo dough tastes wonderful; at least that’s what I think. The shapes of these boreks are attractive which makes me wanting to eat one more and one more…The filling is very easy to make and can be prepared ahead of time. These can be served as an appetizer, main dish or a snack. I had them with hot Turkish tea and it was delicious!

1 lb ground beef (95% lean)

1 bunch spinach (approx 1 lb)

1 medium onion (chopped finely)

2 cloves garlic (chopped finely)

¾ cup parsley (chopped finely)

3 tbsp olive oil

1 tsp red pepper flakes or paprika

1 ½ tsp salt

¼ tsp black ground pepper

1 package (1 lb) phyllo dough

½ cup milk

½ cup olive oil

1 egg

Heat the oil in a pan. Add the ground beef and cook until the beef is no longer pink and releases its water. Pour out the water and add the olive oil. Stir. Add the onions and sauté until onions are transparent. Add the garlic, salt, red pepper flakes and the black pepper. Saute for a couple of minutes and turn off heat. Add the chopped parsley and stir again. Let it cool.

Wash the spinach several times. Remove the stems and steam for about 3 minutes. Let it cool. Chop coarsely and add to the meat mixture.