Spirulina-green egg filling for börek

Ingredients

• 4 eggs
• 3 g spirulina powder
• 100 g white cheese (beyaz peynir or feta, crumbled)
• Small bunch of flat-leaf parsley, finely chopped
• 2 tablespoons olive oil
• Black pepper
• Optional: half a teaspoon dried chilli flakes

Method

1. Whisk the eggs thoroughly in a bowl. Add spirulina and whisk again until fully incorporated — the mixture will be a deep green.
2. Add the crumbled cheese, parsley, olive oil, and black pepper. Stir to combine.
3. Use this egg mixture to both fill and brush the yufka/filo layers as you normally would for your börek. A thin brush layer goes on each sheet; the bulk of the cheese-egg mixture is the filling in the centre layers.
4. Bake at your usual börek temperature (170–190 °C). The spirulina colour will shift from vivid green to a subtler herb-green after baking — natural and appealing.

Why this pairing works

The egg proteins surround the spirulina during baking, somewhat insulating the phycocyanin from direct heat — colour retention is better in egg-rich fillings than in water-based doughs. The white cheese and parsley absorb and mask the flavour at the 3 g/tray dose. Most people eating this börek will think the green comes from spinach or herbs.