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🍽️ Crispy Börek Rolls with Spinach and Sheep's Cheese

553 kcal · 30 min · 4 servings

Ingredients

• Feta cheese 150 g
• Yogurt, plain 2 tbsp
• Paprika, sweet 0.5 tsp
• Chili, ground 0.25 tsp
• Thyme, dried 0.25 tsp
• Baby spinach 150 g
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Butter 5 tbsp
• Phyllo dough sheets 12 pc.

Instructions

1. 1. Place the sheep's cheese in a bowl and mash it with a fork.
2. 2. Stir in the yogurt, paprika powder, chili, and thyme into the cheese.
3. 3. Wash the spinach thoroughly and let it drain well.
4. 4. Halve the onion, peel it, and cut it into fine dice.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat two tablespoons of oil in a frying pan over medium heat.
7. 7. Sauté the onions and garlic for about two minutes until they are translucent.
8. 8. Add the spinach to the pan and let it wilt for about three minutes.
9. 9. Pour off the liquid released by the spinach.
10. 10. Mix the drained spinach with the sheep's cheese mixture.
11. 11. Season the filling with salt and pepper to taste.
12. 12. Preheat the oven to 220 degrees Celsius with top and bottom heat.
13. 13. Melt the butter in a saucepan over medium heat.
14. 14. Line a baking tray with baking paper.
15. 15. Place a sheet of phyllo dough in front of you with the narrow tip pointing upwards.
16. 16. Brush the phyllo dough sheet with the melted butter.
17. 17. Distribute one to two tablespoons of the filling along the bottom long edge of the sheet.
18. 18. Fold in the side ends of the dough so that the filling does not leak out.
19. 19. Roll the dough up tightly.
20. 20. Place the börek rolls on the tray with some space between them.
21. 21. Brush the rolls again with butter.
22. 22. Bake the börek for about 15 minutes in the oven until golden brown.

Nutrition per serving

• kcal: 553
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 42 g