Pastries and dough-based dishes
Spinach, leek, and zucchini are layered between thin yufka sheets and baked with a little oil to make a lighter börek. Baking instead of deep-frying gives brunch tables a lower-calorie option.
Cook the spinach, leek, and grated zucchini in olive oil until softened, then let them cool.
Mix the cooled vegetables with the egg to finish the filling.
Lightly moisten the yufka sheets with milk and a little olive oil. Arrange them in a baking pan, sprinkling the vegetable filling between the layers.
Bake in a preheated 190°C / 375°F oven for 15 minutes, until golden on top.
Do not soak the yufka sheets too much when moistening them, or they may turn doughy and fail to crisp during baking. Contains gluten (yufka), egg, and dairy.
Yufkaları nemlendirirken elimi biraz ağır kullanmış olmalıyım, fırından çıkınca alt katlar hamur gibi kalmış çıtırlaşmamıştı. Üst katlar güzel kızarmıştı ama genel doku beklediğim gibi olmadı.
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