Hand-Opened Spinach Börek
Ingredients
Dough
- 1.5 cups lukewarm water (not hot)
- 2 teaspoons salt
- 4.5 to 5 cups flour
Spreading mixture
- 150g butter or margarine
- 0.5 cup vegetable oil
Filling
- 500g spinach
- 1 onion
- 100g white cheese
- Pinch of black pepper
- 1 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
Preparation
Place water in a mixing bowl, add salt, stir until dissolved, and gradually add flour cup by cup
Initially mix with a spoon or spatula, then knead by hand until the dough is non-sticky and does not add more than 5 cups of flour
Cover the dough and let it rest
Wash and chop spinach finely, dry it well, and set aside without cooking
Chop onion finely and add to the spinach
Crumble white cheese and add to the mixture
Add salt, vegetable oil, black pepper, and red pepper flakes, then mix well
Melt butter or margarine, add 0.5 cup vegetable oil, mix, and set aside for use while opening the böreks
Sprinkle flour on the counter and divide the rested dough into 4 equal parts, shape into balls
Sprinkle more flour on the counter, take one dough piece and roll out with a rolling pin as much as possible
Shake off excess flour from the dough, spread the fat mixture evenly over it, and let it rest for 1 minute
Oil your hands, place a hand in the center of the dough, and stretch it from the edges until thin
Fold the dough in half to make a semicircle, oil it again, stretch more if possible
Add filling along the long edge, roll into a log, then shape into a spiral like a rose
Place the first börek in the center of a greased baking tray and repeat the same process with the remaining dough pieces
Bake in the oven until golden brown
Tips
Do not cook the filling beforehand as it remains more flavorful this way
