Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Borek Recipes


Kol Borek with Spinach (Borek Recipes)

Banu Atabay's Ispanakli Kol Boregi
Main Page » Borek Recipes » Kol Borek with Spinach


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Kol Borek with Spinach



Instructions:
# Put the warm water, olive oil, yogurt and salt into the mixing bowl and mix them by your fingertips.
# Add flour on it little by little, until the mixture stops sticking to your hands during the kneading. Rest the prepared dough for half an hour.
# Wash the spinach and drain its extra water. Chop it finely. Add salt on it and knead until it becomes more juicy. Add cheese on it and mix.
# Divide the rested dough into 4 equal pieces. Roll out each of the pieces over the floured bench by a rolling pin, as big and thin as you can.
# Spread 2 tbsp olive oil over the rolled out yufka. Fold lees then half of the yufka and spread 1 tbsp olive oil over it.
# Then place spinach filling over it as a string. Fold the right and the left edges over the centre and roll the yufka, but not too firmly.
# Fold the roll as double. Then, round the ends of the roll to the centre.
# Repeat the same processes for the remaining 3 yufkas. Place them into the greased baking tray. Spread some oil over them.
# Place the tray into the oven, which is preheated to 374 F. Bake them for half an hour.


Note: It is prepared with olive oil for making the recipe healthy. But, you can grease with 4.4 ounces margarine also, instead of olive oil.


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1 cup warm water
2 tbsp yogurt
2 tbsp olive oil
1 tsp salt
Flour, as much as the mixture gets in

For the Medium Layer:
12 tbsp olive oil

For Filling:
1 bunch spinach
1/2 tsp salt
1 cup mashed feta cheese