Special Vegan Spinach Borek Recipe

Vegan Spinach Borek

Preparation

  • Prep: 40 mins
  • Cook: 30 mins
  • Total: 70 mins
  • Yield: 15 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Arabic

Ingredients

  • 1Yufka pastry sheets
  • 1cup+2 tablespoons to brushplant-based milk
  • 1teaspoon black cumin
  • 1teaspoon nigella (an Indian spice, kind of black cumin)
  • 1teaspoon sesame seeds
  • 1000gramspotatoes
  • 1onion
  • 125gramsokra (edible seedpods of the plant okra)
  • 1tablespoonapple cider vinegar
  • 1tablespoonolive oil
  • 1/8teaspooncayenne
  • salt to taste
  • pepper to taste

a special offer if you have not decided what to make for dinner. Borek is a savory middle eastern crunchy pastry filled with spinach, potatoes, and onions. It can be served as a dinner dish, midday snack, or even a side dish. You can also prepare vegan spinach borek ahead of time and freeze it for later use.

Borek is a vegan recipe made by layering yufka sheets with delicious vegetables. Our detailed step-by-step recipe will teach you how to make the best spinach rolls ever. It is a great and balanced dish to share with your family and friends.

Instructions

Step 1

This is the recipe for an amazing borek filled with desirable stuffing. First, wash and peel the potatoes. Cut them into large chunks and steam them until they are fork-tender. Set them aside.

Step 2

Meanwhile, cut the onion into small cubes and saute them on low to medium heat for about 10 minutes.

Step 3

Mash the potato thoroughly, add cayenne pepper, salt, and black pepper. Mix them until combined. There should not be any clumps left.
Then add 1 cup of plant-based milk, olive oil, vinegar, and chopped parsley and stir the mixture thoroughly. Once combined, add in the okra and stir one more time.

Step 4

Preheat the oven to 180°C (360°F).

Step 5

To assemble the amazing spinach rolls, first, unfold the yufka sheets. They tear apart easily. Use a pair of scissors to cut the dough sheets into halves.

Step 6

Place a triangle-shaped or rectangle-shaped yufka dough on a clean surface that has a wide side. Moisten the edges with a wet brush. This will help the edges to stick while rolling.

Step 7

Then add two tablespoons of filling about two centimeters away from the wide edges. Leave about 2cm on each side, then roll your borek one time.

Step 8

Start to fold the outer corners over and roll the borek tightly. Set the borek roll aside and continue the process with the remaining yufka sheets and filling.

Step 9

If you want to make your spinach rolls like a spiral, oil a pie dish and put the filled dough logs into the oiled pan.

Try to hold the logs as stable as possible because it breaks easily.

You should be careful about the outer edges and gradually lay out the spiral until the intended shape is completely laid out like a snail.

Step 10

Brush the spinach rolls with the milk mixture and sprinkle with black cumin and sesame seeds.

Step 11

Place the borek in the preheated oven and bake for 30 minutes until the incredible vegan borek turns golden brown and crispy. Serve warm/cold and enjoy!

Reviews

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.