Börek with spinach

Börek with spinach
Quantity Ingredient
600 g Spinach
1 Onions
2 tbsp Olive Oil
60 g Pine nuts
Pepper & Salt
50 g Sheep cheese
300 g Yufka dough leaves
1 Eggs
6 tbsp Milk
5 tbsp Cold water

Börek with spinach is a Turkish speciality. These filled Börek dough bags taste especially good with fresh spinach. Clean, wash and drain the spinach. Preheat baking oven to 200° C. Dice the onion. Heat 1 tablespoon of oil in a pan. Steam onions until translucent. Add the pine nuts and fry until light. Add the spinach to the pan and sauté at medium temperature. Season with salt and pepper. Crumble the sheep's cheese and fold in. Take the pan off the stove. Lightly grease a 22 spring form. For Börek, cut the Yufka dough to the size of the mould and rub it with a damp cloth so that it does not dry out. Whisk egg, 1 tablespoon oil, milk and water. Place 1 sheet of Yufka dough in the tin over the edge and coat with a little egg. Place a second sheet of Yufka dough on top, brush with egg again and repeat the procedure twice. Fill the spinach. Place the remaining Yufka dough leaves on the filling and brush with egg after each layer. Place protruding dough edges inwards. Bake Börek with spinach on the middle shelf in a preheated oven for 25 to 30 minutes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
697 kcal
75 g
24 g
33 g

(C)opyright by Marions Kochbuch