Spinach and Meat Hand-Pulled Borek
Ingredients
Dough
- About 6 cups flour
- 2 cups warm water
- 1 tablespoon salt
- 1 tablespoon vinegar
Filling
- 2 bunches finely chopped spinach
- 2 chopped onions
- About 250 grams ground meat
- 1 teaspoon salt
- Black pepper to taste
- Red pepper flakes to taste
- 2 tablespoons olive oil for cooking
Assembly
- 1 cup olive oil for oiling dough
- 2 tablespoons butter for topping and inside
Preparation
Prepare the filling by heating 2 tablespoons olive oil in a pan and sautéing the ground meat and onion, then add the spices and washed spinach, stir briefly, and remove from heat.
For the dough, place flour in a bowl and make a well in the center, pour in 2 cups of warm water, add salt and vinegar, and knead into a soft dough, then let it rest for at least 1 hour.
Divide the dough into 16 pieces, roll each to the size of a plate, place on a tray, and brush with olive oil, repeating for all pieces.
Flip the dough pieces and stretch them on the counter by pulling the edges with your hands, add 2 tablespoons of filling, drizzle with a bit of butter, roll up, coil inward, and shape.
Brush the tops with butter and bake in a preheated 180-degree oven until golden brown.
