Summary

Ingredients

• 1 pt. Yufka pastry sheets or puff pastry
• 400 g spinach, frozen
• 4 tomato (s)
• 2 onions)
• 2 cloves garlic
• 1 pack sheep`s cheese
• 1 egg (s)
• 100 ml milk
• 40 ml olive oil
• some salt and pepper
• some pul beaver or paprika powder
• sesame
• Black cumin

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Instructions

1. Dice the onions and garlic and sauté in a saucepan with a dash of olive oil until the onions are translucent. Add frozen spinach and heat until thawed. Season the spinach with salt, pepper and pul biber. Take the pot off the stove. Crumble the feta in the pan and mix in.
2. Line a baking sheet with parchment paper. Line the tray with a first layer of Yufka, if the pastry sheets are too small for the baking sheet, place several layers of Yufka next to each other, but slightly overlapping.
3. Mix the eggs, milk and olive oil (pastry glue). Spread about 3 - 4 tablespoons of it on the yufka dough. Spread a layer of spinach mixture on top, about 3 - 4 tablespoons. Then there is another layer of Yufka, which is moistened again with pastry glue. The Börek is prepared layer by layer (Yufka, glue, filling) until the filling is used up. Place thin tomato slices on the penultimate layer. Cover everything with a layer of Yufka, brush it with pastry glue from above. If the dough glue is not enough, make a new one! The Yufka must not be dry in the last shift. Sprinkle some sesame seeds and black cumin on the dough.
4. If you use puff pastry, one layer each is sufficient at the top and bottom.
5. Bake the tray in a hot oven at 180 ° C top / bottom heat for at least 30 minutes until crispy and brown. Cut the Börek into small squares to serve.