Börek snails with spinach and feta

by Bartuğ
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Surely everyone knows Börek from the Turkish kitchen, right? Usually made with Yufka batter and a delicious filling. We’ll show you a variant without ready-made dough.

Making a dough is not as difficult as you think and it’s quick – so you know what’s in it and homemade it always tastes best. It’s very easy with the Thermomix®.

Just between us: Instead of spinach and feta you can of course also use the potato and leek filling from this recipe: Tastes at least as delicious, if not even better. Every taste is different here.

Now we come to the recipe – we hope you enjoy trying it out!

Börek snails with spinach and feta

Bartuğ Surely everyone knows Börek from the Turkish kitchen, right? Usually made with Yufka batter and a delicious filling. We’ll show you a… Fingerfood & snacks turkish kitchen, thermomix turkish, börek, spinach, feta Turkish Print This
Serves: 17 Prep Time: Cooking Time:
Nutrition facts: 5.361 calories 288 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

    Dough

  • 750 grams flour
  • 400 grams of water
  • 1½ tsp salt (or herbal salt)
  • Filling

  • 500 grams spinach
  • 240-250 grams soft cheese (e.g. feta), halved
  • Besides

  • 80 grams butter, cut into pieces
  • 140 grams rapeseed or sunflower oil
  • Sesame, optional
  • Black cumin, optional

Instructions

Dough

Put all the ingredients for the dough in the mixing bowl, use Interval/Knead function for 3 minutes and transfer.

Filling

For the filling, put half the amount of spinach and half of the feta in the mixing bowl, mince 10 seconds/speed 5 with the help of the spatula. Repeat this with the other half of the spinach and feta and transfer. Rinse the mixing bowl.

Börek

Put the butter and the oil in the mixing bowl, melt 5 minutes/50°C/speed 2 and transfer to a small bowl.

Preheat the oven to 220°C top/bottom heat.

Place the dough on a work surface, divide into 17 equal pieces and shape into round dough pieces. Now take a dough piece, drizzle with the butter-oil mixture (please don't be stingy here), press it flat and pull it out long.

Now place the filling on the raw Börek plate and roll up from the long side. Then wrap into a snail and place on a baking sheet. Repeat this with the other dough pieces.

Brush the ready-rolled, still raw Börek snails with a little butter-oil mixture and sprinkle with sesame seeds and black cumin as desired.

Bake in the oven for about 25 minutes until golden brown and e.g. Serve with a yogurt and garlic dip.

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