Spinach and feta börek

Ingredients

• 300 g of yufka dough
• 200 g of feta cheese
• 150 g of spinach
• 1 small onion, finely chopped
• 1 egg, beaten
• 2 tablespoons of olive oil
• ½ teaspoon of salt
• a little bit of pepper

Wash the spinach, blanch it briefly in boiling water, drain it, coarsely chop it, and place it in a bowl.

Heat olive oil in a frying pan and sauté the onion. When it becomes translucent, add the spinach, salt, and pepper, and continue cooking. Finally, add the feta cheese, mix well, and remove from the heat.

Spread the yufka dough, distribute the filling evenly, and roll it up. Brush with beaten egg at the end of the rolling process, and seal it well.

Place the rolls in a baking dish and brush them with beaten eggs. Bake in a preheated oven at 180 °C for 20-25 minutes, or until golden brown.

Remove the börek from the oven, let them cool slightly, cut them into pieces, and serve.