for 4 person

Filling

1 tbsp	butter
2	onions, finely chopped
2	garlic cloves, squeezed
½ tsp	caraway seeds, crushed
350 g	waxy potatoes, cut into cubes
300 g	baby spinach
½ tsp	salt
a little	pepper
250 g	raclette cheese, cut into cubes

Börek

80 g	butter, melted, left to cool
2 parcel	strudel pastry (approx. 240 g)
1 tsp	caraway seeds
1	organic lemon, grated zest and the juice

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.

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