Spinach Pastry Rolls (Ispanaklý Börekler)
Ingredients
- 2 sheets of yufka
- Filling:
- Approx. 250 gr. (9 oz.) pkt. spinach,
- ready washed
- ½ onion, finely chopped
- 1 tbsp. olive oil
- Feta cheese, crumbled
- 1 egg white (use yolk* for brushing
- tops, see below)
- Pinch grated nutmeg, optional
- Seasoning
- Mix together 1 egg, and approx.
- 4 tbsp. milk
- 25 gr. (1 oz.) butter, melted, separately.
- *1 egg yolk (the spare white of the
- egg can be added to the filling)
- Sesame seeds for sprinkling
- Preheat oven to 180ºC
Method
In a pan, fry the onion in the olive oil until softened. Chop the spinach and stir into the onions. Put on the lid and cook for a couple of minutes until the spinach has wilted. Cool slightly. Add the seasoning, nutmeg and the crumbled feta cheese.
Open up first sheet of the yufka and brush with half the egg wash and half the melted butter. Place second sheet of yufka on top of the first. Cut into 8 (12 if you want them smaller) triangles. Brush each triangle again with the remaining egg wash and melted butter.
Place a good tablespoon of the filling at the wider edge of the triangle, fold in the corners and loosely roll up, ensuring that the tip of the triangle is damp as you finish rolling, to secure it. Brush with egg yolk and sprinkle with sesame seeds.
Place the pastries on a greased baking tray.
Bake at 180°C until golden brown and crisp.
These freeze really well. Freeze individually on a baking sheet and when solid pack in a polythene bag or box.