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🍽️ Vegan Börek with Spinach and Reibegenuss

546 kcal · 30 min · 4 servings

Ingredients

• soy yogurt 2 tbsp
• Vemondo grated cheese 150 g
• pepper, sweet 0.5 tsp
• chili, ground 0.25 tsp
• thyme, crushed 0.25 tsp
• baby spinach 150 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• oil 2 tbsp
• margarine, vegan 5 tbsp
• phyllo dough sheets 12 pc.

Instructions

1. 1. Put soy yogurt, vegan Reibegenuss, paprika, chili, and thyme into a bowl.
2. 2. Mix the ingredients well together.
3. 3. Wash the spinach thoroughly.
4. 4. Let the spinach drain.
5. 5. Halve the onions.
6. 6. Peel the onion halves.
7. 7. Dice the onions finely.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Heat 2 tablespoons of oil in a pan over medium heat.
11. 11. Add the diced onions and chopped garlic to the hot pan.
12. 12. Sauté the vegetables for about 2 minutes until they become translucent.
13. 13. Add the drained spinach to the pan.
14. 14. Let the spinach wilt for about 3 minutes.
15. 15. Pour out the released liquid from the pan.
16. 16. Add the spinach to the yogurt mixture.
17. 17. Season the filling with salt and pepper to taste.
18. 18. Preheat the oven to 220 degrees Celsius top/bottom heat.
19. 19. Melt margarine in a pot over medium heat.
20. 20. Line a baking sheet with baking paper.
21. 21. Place a phyllo dough sheet in front of you with the point facing up.
22. 22. Brush the phyllo dough sheet with the melted margarine.
23. 23. Distribute 1 to 2 tablespoons of the filling along the bottom long edge of the sheet.
24. 24. Fold in the side ends of the dough so that the filling does not spill out.
25. 25. Roll the dough tightly.
26. 26. Place the börek with some distance between them on the prepared baking sheet.
27. 27. Brush the börek again with margarine.
28. 28. Bake the börek in the oven for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 546
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 58 g