Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Börek
How it's done
Filling
Heat the butter in a pan. Add the onions, garlic and caraway seeds, sauté for approx. 3 mins. Add the potatoes and cook for approx. 5 mins. Add the spinach, cover and allow to wilt, cook for approx. 1 min., season. Allow the filling to cool slightly, mix in the cheese.
Börek
Melt the butter in a small pan. Unfold the pastry sheets, place 4 sheets next to each other on the work surface, overlapping by approx. 10 cm. Brush the pastry sheets with a little butter. Lay the remaining pastry sheets on top, brush with butter. Spread the filling on the long side of the pastry sheets, leaving approx. 5 cm free at the ends. Fold in the ends, roll up into a strudel, then twist into a spiral. Place the börek on a baking tray lined with baking paper, brush with a little butter, sprinkle with caraway seeds. Mix the remainder of the butter with the lemon zest and juice, set aside.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove, brush the börek with the reserved lemon butter, plate up.
| Serve with: | Salad |
|---|
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