Photograph of the finished Borek spinach

Middle East · Bánh cuộn ốc nhân cải bó xôi phô mai

Borek spinach

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin yufka pastry sheets Thin yufka pastry sheets 12 leaves
  • Photograph of Spinach Spinach 2.2 lb
  • Photograph of Feta cheese Feta cheese 1.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 1 ⅓ cups
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Sauté the spinach with onions until all the water has evaporated, then squeeze out the excess water.
  2. 2 Squeeze out the excess water until no more water drips; if the filling is wet, the dough will burst and the cake will become watery.
  3. 3 Mix the vegetables with crumbled feta cheese and pepper; no salt is needed for this filling.
  4. 4 Spread the kernels in a strip along the edge of the yufka leaf, then roll them into a long, thin tube.
  5. 5 Twist the tubes into a spiral shape and arrange them in the round tray from the center outwards.
  6. 6 Brush with the egg, milk, and olive oil mixture, then sprinkle with sesame seeds and bake at 190 degrees for 30 minutes.

With an appliance

  • Oven 1 hr

    Bake at 190 degrees for 30 minutes on the middle rack, brushing with egg wash once more at minute 18.

Start cooking