Turkish Borek (Vegan Spinach Rolls)

1 package of Yufka pastry sheets (360g) *see recipe notes
3/4 cup non-dairy milk + 2 tbsp oil to brush
sesame seeds to garnish
Spinach Filling (for about 17 rolls):
1 onion diced
2 garlic cloves chopped
10.5 oz baby spinach (300g) fresh or frozen
8.8 oz non-dairy feta cheese (250g) *see recipe notes
salt and pepper to taste
1/2 cup cashews (75 g) or non-dairy feta cheese

  • Heat the oil in a pan and sauté the onion 1-2 minutes. Add the garlic and spinach and sauté 1-2 minutes longer until wilted. Let cool slightly and squeeze to remove excess liquid. (Optionally, use frozen spinach. Just thaw, squeeze and combine with roasted onions & garlic).
  • Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with salt and pepper to taste
  • Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.
  • etc
  • etc

  • For Full Instruction: biancazapatka.com

    Rated 4/5 based on 72 Reviews