Börek with spinach and feta (Vegan recipe)

Ingredients

Turkish Börek:

• 1 pack of Yufka dough (360g) * see recipe notes
• 200 ml of vegetable milk + 2 tablespoons of oil to coat
• Sesame for garnish

For the spinach filling (enough for approx. 17 pieces):

• 1 onion diced
• 2 cloves of garlic chopped
• 300 g baby spinach fresh or frozen
• 250 g vegan feta * see recipe notes
• 3 tablespoons of pine nuts optional
• Salt and pepper to taste

For the tomato filling (enough for approx. 7 pieces):

• ½ cup cashew kernels (75 g) or vegan feta
• 2 tablespoons sunflower seeds optional
• ½ cup of tomato puree (120 ml)
• 1-2 cloves garlic pressed
• 1-2 EL Hefeflocken optional
• Salt and pepper to taste
• Italian herbs optional

Instructions

Spinach Filling:

1. Heat the oil in a pan and fry the onion for 1-2 minutes. Add garlic and spinach and fry for another 1-2 minutes until the spinach collapses. Then allow to cool slightly and express, so that the excess liquid drips off. ( Optionally you can use frozen spinach, which you only need to thaw, express and mix with fried onions and garlic ).
2. Coarsely chop the spinach mixture, mix with the crumbled feta (or cashew ricotta) and season with salt and pepper ( orchop everything in a food processor ).

Tomato filling:

1. Pour over the cashews and sunflower seeds with boiling water and soak for about 15 minutes. Drain and rinse once.
2. Put the soaked nuts and seeds with the remaining ingredients for the tomato filling in a food processor and chop them into a paste. Season with salt, pepper (and yeast flakes, as well as Italian herbs) to taste.

Börek roll (see pictures above in the text):

1. Place a dough triangle with the tip pointing upwards on a work surface and brush with the milk-oil mixture.
2. Distribute about 1-2 tablespoons of the filling on the lower broad side of the triangle. Leave about 2cm on each side. Carefully fold the broad side of the dough over the filling. Fold in the sides right and left inwards and roll up the dough like a wrap. Then place on a baking sheet and repeat this process with the remaining dough and the rest of the stuffing until everything is used up.
3. Brush the Börek with the milk-oil mixture and sprinkle with some sesame seeds. Bake in preheated oven at 180 ° C for about 15 minutes or until golden brown and crispy. ( Optionally, you can also traditionally prepare in the fryer or fry in a pan with plenty of oil until crispy ).