Handmade Spinach and Leek Borek
Ingredients
Dough
- 2 cups water
- 1/2 cup vegetable oil
- 2 tablespoons yogurt
- 2 egg whites (yolks reserved for topping)
- 8.5 cups flour
Filling
- 1 kg spinach
- 5-6 leeks (trimmed of bad parts)
- 2 onions
- 1 cup lor cheese or white cheese
Oil for brushing
- 1 bowl vegetable oil (approximately 2 tablespoons per piece)
Preparation
Finely chop the onion and place it in a pot.
Finely chop the leeks and add them to the pot with the onion.
Sauté the onion and leeks together.
Add salt, red pepper flakes, black pepper, and spinach to the pot.
Stir the mixture for one or two minutes.
Allow the mixture to cool, then add 1 cup of cheese.
Knead the dough and divide it into 9 pieces.
Roll each piece into a circle the size of a serving plate and brush with vegetable oil, then stack them.
Starting from the first piece, stretch it on the table by pulling the edges, remove any thick parts, add the filling, and roll it up.
Brush the top with egg yolk.
Bake in a preheated 200°C oven until the top and bottom are golden brown.
Tips
Optionally, boil the spinach for a few minutes before adding it to the sautéed onion mixture.
For those who prefer not to boil the spinach, use the sauté method as described in the instructions.
