Summary

Ingredients

• 1 pack Yufka pastry sheets, uncut in large sheets
• 200 g sheep cheese
• 600 g spinach, fresh
• 350 ml milk
• 100 ml oil, neutral
• 2 large egg (s)
• 2 teaspoon Pul Biber (Turkish pepper flakes)
• 0.5 teaspoon ½ salt
• pepper
• 1 teaspoon sesame seeds for sprinkling
• 1 teaspoon black cumin for sprinkling

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Instructions

1. I butter a casserole dish well and also put some parchment paper that has been cut to size on the bottom. Caution: Do not use a coated mold, as the Börek will have to be cut out of the mold later. I preheat the oven to 200 ° C top / bottom heat.
2. I clean and wash the spinach and spin it dry, otherwise it will water too much. Then I roughly tear it up into 3 - 4 cm pieces with my hands. I whisk the milk with the oil and eggs and salt the mixture.
3. It is already starting. The secret of its fluffiness in the Börek is that the Yufka leaves are rather sloppily crumpled when layering. So, do not do any art and layer the sheets flat, but wrinkle and wrinkle them. The milk, egg and oil mixture will then run into the folds and make the whole börek juicy. So the first thing that comes into being is a crumpled layer of Yufka. If you have large Yufka leaves, leave a 6 - 8 cm high border around the sides.
4. I spread about half of the cheese on the Knitter-Yufka and then put half of the spinach on top. I season everything with a little pepper and pul beaver. Then I carefully pour about 1/3 of the milk over it. Now the next layer of Yufka comes on top and the game starts all over again: cheese, spinach, spices, 1/3 milk. Finally the last layer of Krumpel-Yufka comes and if there is an edge thanks to the large Yufka leaves, I fold it inwards so that no milk mass can run into the tray on the sides. This way, the Börek will come out of the mold better later.
5. Now I carefully press everything from above and sprinkle the Börek with sesame and black cumin. The latter is available under the name Cörek in the Turkish food market.
6. Finally, I carefully pour the rest of the milk mass around the edges over the Börek, without washing away the sesame and black cumin.
7. Put it in the oven and bake until it is golden yellow and there is no more liquid in the tray. It takes 25-30 minutes. Sometimes a little longer. Let cool, cut into pieces and enjoy.
8. A simple shepherd`s salad of tomatoes, cucumber, red onions and parsley goes well with it.