A Syrian classic, this spinach börek is made by layering a filling of spinach, onion and pomegranate molasses sautéed in olive oil between thin pastry sheets, then baking it. Brushing the layers only with olive oil keeps the pastry light and preserves its heart-friendly profile.
Sauté the onion in half of the olive oil until softened and lightly golden. Add the spinach and cook for 8 minutes, until it releases and then absorbs its liquid.
Take the pan off the heat, stir in the pomegranate molasses, sumac and salt, and leave the filling to cool slightly.
Brush the remaining olive oil between four thin pastry sheets and stack them. Spread the spinach filling in the middle, then cover it with the remaining four sheets.
Cut into slices and bake in an oven preheated to 190°C / 375°F until the top is golden.
Do not leave the yufka exposed to the air; it dries and cracks quickly. Cover it with a damp cloth. Allergen: contains wheat (gluten).
Nar ekşim yoktu, bir yemek kaşığı limon suyu ve bir tutam pekmezle ikame ettim, ekşiliği yine de yakaladım ve zeytinyağlı hafifliği hiç bozulmadı; misafirlerim fark etmedi bile.
Yufkaları ilk defa bu kadar ince katladım, sekiz yufkayı dörder dörder ayırırken ikisi yırtıldı ve ortadaki ıspanak harcı pişerken biraz taştı; tadı yine de güzeldi ama bir dahaki sefere harcı biraz daha az koyacağım.
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