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🍽️ Crispy Vegetable Börek

772 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant (approx. 200 g)
• 2 tomatoes (approx. 200 g)
• 1 zucchini (approx. 150 g)
• 200 g feta cheese
• 2 tbsp chopped parsley
• 150 g crème fraîche
• salt
• pepper (from the mill)
• 2 garlic cloves
• 3 tbsp olive oil
• 2 oval yufka pastry sheets (150 g)

Instructions

1. 1. Thoroughly wash the eggplant, tomatoes, and zucchini.
2. 2. Remove any tough parts from the vegetables.
3. 3. Slice all the vegetables into very thin rounds.
4. 4. Crumble the feta cheese into small pieces.
5. 5. Place the feta cheese into a bowl.
6. 6. Add the crème fraîche to the bowl.
7. 7. Add the chopped parsley to the bowl.
8. 8. Mix the cheese, crème fraîche, and parsley mixture well.
9. 9. Season the mixture generously with salt.
10. 10. Season the mixture generously with pepper.
11. 11. Peel the garlic.
12. 12. Press the garlic directly into the cheese mixture.
13. 13. Take a small baking dish (approx. 14 x 20 cm).
14. 14. Grease the baking dish with one tablespoon of oil.
15. 15. Fold one sheet of puff pastry to fit the dish.
16. 16. Place the folded puff pastry sheet at the bottom of the baking dish.
17. 17. Layer the sliced vegetables into the dish.
18. 18. Layer the cheese mixture over the vegetables.
19. 19. Repeat the alternating layering with vegetables and cheese.
20. 20. Fold the second puff pastry sheet to fit.
21. 21. Place the second puff pastry sheet on top as a lid.
22. 22. Press the edges of the puff pastry sheets well.
23. 23. Brush the surface with the remaining oil.
24. 24. Preheat the oven to 180 degrees Celsius (conventional heat).
25. 25. Place the börek on the lower rack.
26. 26. Bake the börek for about 30 minutes.
27. 27. Remove the börek when it is golden brown and crispy.

Nutrition per serving

• kcal: 772
• Protein: 26 g · Fett/Fat: 61 g · Carbs: 30 g