Small Spinach Börek

This chic snack to serve with drinks is served at Delicatessen restaurant, a trendy spot in the Pera district of Istanbul. You can also serve it in the shape of a small roll.

Preparation method

Peel and grate the onion and garlic and fry for five minutes in a frying pan with ten grams of the butter and the olive oil. Add the spinach and fry for another ten minutes or so.

Press the spinach in a sieve to remove the excess moisture, season with salt and pepper, and leave to cool. Preheat the oven to 180 degrees. Brush a sheet of yufka with a little butter, place another sheet of yufka on top and cut the double layers into four rectangles.

Filling

Spoon a tablespoon of the spinach filling into the centre of each rectangle. Fold the four corners of a rectangle upwards and pinch them together to create a pouch, then tie it with a blade of chive. Repeat with the other rectangles and with the remaining two sheets of yufka.

Beat the egg yolk and brush the eight pouches with it. Sprinkle them with sesame seeds and bake for twenty minutes on a greased baking tray in the oven.

Recipes from Istanbul
€ 24,95
Good Cook
Image: Akiko Ida and Pierre Javelle