Rice paper börek with spinach and feta

bake Baking piquant dinner
Total: 50 min. | Active: 30 min.
vegetarian, gluten-free

Golden, crisp and wonderfully flaky: this spinach and feta börek is a clever new take on a classic. Using rice paper results in light, crispy layers that will bake to perfection in the oven, and yet the recipe remains simple and straightforward. The filling delivers everything you could wish for: tender spinach, creamy feta and heaps of flavour in every bite. A real all-rounder, this dish can be served as a light lunch, as part of a mezze platter or sliced for sharing. Fresh from the oven, the contrast between the crisp outer layer and the soft, cheesy centre is almost impossible to resist. This is one of those recipes whose appeal far exceeds the effort required.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 pieces

Filling
1 tbsp olive oil
150 g baby spinach
250 g feta, crumbled
150 g grated mozzarella
a little  pepper
To shape
4  eggs
12  rice paper
2 tbsp sesame seeds, as desired

How it's done

Filling

Heat the oil in a pan. Gradually add the spinach, allowing it to wilt, then transfer to a bowl. Add the feta and mozzarella, mix, season.

To shape

Beat the eggs in a deep dish or gratin dish. Dip one sheet of rice paper into the egg wash until coated completely, then place it on a chopping board. Repeat the process until there are 3 sheets in a row, overlapping slightly. Spread 1/4 of the filling lengthwise in the middle. Roll up the rice paper from the long edge, shape into a spiral, place on a lined baking tray. Repeat this process with the remaining sheets of rice paper and filling, sprinkle with sesame seeds.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

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