This börek, made by layering dry yufka with a spinach-and-white-cheese filling in between and baking it, is a practical alternative prepared without the boiling method. It's sliced and served hot.
Sauté the onion in oil until it turns pink, add the chopped spinach, and cook until it releases and reabsorbs its liquid; once cooled, mix with crumbled white cheese.
Whisk the milk, oil, and eggs together.
Lay a sheet of phyllo in the baking tray and drizzle with the liquid mixture, then spread a thin layer of the filling on top; layer the phyllo sheets in this order, finishing with a phyllo sheet on top.
Drizzle the remaining liquid mixture on top and bake in a preheated 180-degree oven until golden brown on top. Caution: if the top browns too much during baking, cover it lightly with aluminum foil.
Important: Generously drizzle the oil-milk mixture between the phyllo layers, or the börek will dry out in the oven. Allergen: contains wheat (gluten) and dairy.
If you lightly sauté the spinach and evaporate its liquid before adding it to the filling, the börek won't get watery in the oven and the layers stay more distinct.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.