Spinach Feta Börek
Crispy pastry rolls filled with spinach and feta, Turkish style.
- 40 min
- 199 kcal / serving
- medium
- vegetarian
- Protein
- 8.1 g
- Fat
- 8.1 g
- Carbs
- 22.2 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 6 sheets yufka dough (approx. 70 g each)
- 300 g fresh spinach
- 200 g feta cheese
- 1 onion
- 2 eggs
- 3 tbsp olive oil
- 1 tsp nigella seeds
- Salt and pepper
Method
- Preheat oven to 180 °C.
- Wash and blanch spinach, then roughly chop. Dice onion and sauté in olive oil until translucent.
- Combine spinach, crumbled feta, 1 egg, salt and pepper in a bowl.
- Cut yufka sheets in half (makes 12 pieces), place filling at the wide end and roll up.
- Arrange böreks on a lined baking tray, brush with beaten egg and sprinkle with nigella seeds.
- Bake for 25–30 minutes until golden brown.
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