Spinach Börek
Crispy Albanian börek with juicy spinach, eggs and salty feta, rolled into golden spirals.
Ingredients
- phyllo dough400 g
- fresh spinach750 g
- eggs2 pcs
- feta cheese25 g
- olive oil60 ml
Instructions
Rinse the spinach, remove any tough stems if needed, chop finely and place in a bowl.
Add the eggs and crumble in the feta; mix well so the egg evenly coats the spinach.
Take two sheets of phyllo dough, place the filling along the long edge, leaving about 2 cm of dough free at the bottom.
Fold the side edges in over the filling, then roll the sheets up loosely into a long roll.
Coil the roll into a spiral or horseshoe shape; repeat until all the filling is used, then arrange the rolls in a baking dish greased with olive oil.
Brush the top of the börek with the remaining olive oil and bake at 180°C for about 30 minutes, until golden and crisp.
Let the börek rest for 10 minutes, then slice and serve warm.
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