Spinach Borek Balls

Preparation

1. Finely chop the onion,
2. Wash the spinach and finely chop,
3. Sauté the onions in vegetable oil until tender,
4. Add the spinach and cook until the spinach withers and all the moisture in the pan evaporates,
5. Add the salt and cheese, stir and remove from heat,
6. Mix the yoghurt and water,
7. Place a yufka sheet on the counter and brush with vegetable oil and yogurt mixture on top,
8. Spread another yufka sheet on top and brush with vegetable oil and yogurt mixture on top,
9. Spread another yufka sheet on top and brush with vegetable oil and yogurt mixture on top,
10. Cut them into 4 equal pieces,
11. Cut each piece into 5 (you will have 20 pieces in total),
12. Place 1/2 tablespoon of the spinach filling onto the narrow edge of each piece,
13. Fold the piece from the sides to form a ball and squeeze the ball gently in your palm, to seal and secure the dough.
14. Repeat this for all the yufka sheet pieces,
15. Beat the two eggs in a separate bowl,
16. Dip the balls first into the beaten eggs, then into the bread crumbs, then place on a baking dish,
17. Bake at 200 degrees Celsius for 30-35 mins.