Spinach Borek Balls
Serving : 20 Pieces
Ingredients
- 3 yufka sheets,
- 1 cup yoghurt,
- 1 cup water,
- 2 eggs,
- Bread crumbs,
For the filling;
- 600 g spinach,
- 1 small onion,
- Vegetable oil,
- Salt,
- 150 g feta cheese.
Preparation
- Finely chop the onion,
- Wash the spinach and finely chop,
- Sauté the onions in vegetable oil until tender,
- Add the spinach and cook until the spinach withers and all the moisture in the pan evaporates,
- Add the salt and cheese, stir and remove from heat,
- Mix the yoghurt and water,
- Place a yufka sheet on the counter and brush with vegetable oil and yogurt mixture on top,
- Spread another yufka sheet on top and brush with vegetable oil and yogurt mixture on top,
- Spread another yufka sheet on top and brush with vegetable oil and yogurt mixture on top,
- Cut them into 4 equal pieces,
- Cut each piece into 5 (you will have 20 pieces in total),
- Place 1/2 tablespoon of the spinach filling onto the narrow edge of each piece,
- Fold the piece from the sides to form a ball and squeeze the ball gently in your palm, to seal and secure the dough.
- Repeat this for all the yufka sheet pieces,
- Beat the two eggs in a separate bowl,
- Dip the balls first into the beaten eggs, then into the bread crumbs, then place on a baking dish,
- Bake at 200 degrees Celsius for 30-35 mins.
Bon appétit...