Among Armenian cuisine's olive-oil pastries, this spinach böreği layers thin filo sheets around a spinach and onion filling. Using olive oil instead of butter keeps it lighter and easier on the heart.
Sauté the onion in 2 tablespoons of olive oil, add the spinach and cook for 8 minutes until it releases and reabsorbs its liquid, then drain and mix with lemon juice, salt and pepper.
Brush a sheet of filo with olive oil, place another sheet on top, and repeat to build up the layers.
Spread the spinach filling over the layered filo, roll it up and place it in a greased baking tray.
Drizzle the remaining olive oil over the top and bake in an oven preheated to 180°C for 35 minutes, until golden.
Drain the spinach before adding it to the filling, or excess moisture softens the filo and the layers fall apart. Cover the filo sheets with a damp cloth while working to keep them from drying out. Allergens: contains wheat (gluten).
Zeytinyağı miktarını tarifte yazandan biraz az kullandım, daha sağlıklı olsun diye düşündüm, ama sonuç kuru ve gevrek yerine oldukça sertçe çıktı; bir dahaki sefere ölçüyü değiştirmeden aynen uygulayacağım.
Yufkaları nemli bezle örtme uyarısını ciddiye aldım ve hiçbiri kurumadan çatlamadı, sarım işlemi de ilk seferimde göründüğünden çok daha kolay çıktı, ailem gerçekten çok beğendi.
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