Summary

Ingredients

• 13 sheets pastry (yufka)
• 1 kg spinach, fresh (possibly also frozen leaf spinach)
• 800 g sheep`s cheese, creamier, from the brine
• 4 cloves garlic, (finely chopped)
• some pepper, freshly ground, black
• some nutmeg, freshly grated
• Oil, to be fried

Print Recipe Pin Recipe

Instructions

1. Taste the cheese beforehand. If it is salty, do not add extra salt to the filling. If it is mild, plan to add salt to the spinach mixture.
2. Wash and sort the spinach. Blanch for 1-2 minutes in salted water. If using frozen spinach, thaw it first and squeeze out excess water. Immediately transfer the blanched spinach to ice water and squeeze thoroughly to remove all moisture. Cut the spinach into small pieces.
3. Peel and finely chop the garlic. Crumble the sheep's cheese. Combine the spinach, garlic, and cheese in a bowl. Season with freshly ground black pepper and freshly grated nutmeg. Mix well.
4. Cut the yufka leaves lengthways. Brush each leaf lightly with water. Place a portion of the spinach and cheese mixture along one edge of each leaf. Fold the long edges inward, then roll tightly into a cylinder.
5. Heat oil in a deep fryer to 180°C (356°F). Working in batches of 5-7 pieces depending on your fryer's size, fry the börek for 3-4 minutes until golden. Ensure the oil stays hot enough before each batch to prevent them from becoming too greasy. Drain on paper towels.
6. Serve hot. They are also delicious when cooled to room temperature.