Prep time: 30 minutes
Cook time: 35 minutes
- 500 g Yufka dough
- 500 g spinach
- 2 Tbsp Pfiffikuss powdered condiment
- 250 g Vantastic foods SOJA SCHNETZEL
- 200 g Violife BLOCK Greek White
- 2 cloves of garlic, finely chopped
- 1 large onion, diced
- 1 Tbsp yeat flakes
- 2 large potatoes
- 1 bunch each of parsely and dill, chopped
- 200 ml Provamel SOJADRINK unsweatened
- 50 ml sesame oil
- salt, pepper
- 1 Tbsp black cumin
Preheat the oven at 180°C / 350 °F.
Peel the potatoes and cook them in salt water. Whisk together the Soja drink with the oil. Mash the potatoes and the Greek White vegan alternative to feta cheese with a fork and mix in the remaining ingredients except the black cumin. Lay out the first layer of yufka dough on a lined backing sheet and brush with the oil mixture. Top with some of the filling and cover it with a sheet. Spread the remaining ingredients in that order, finishing with a sheet and brushing it again with the oil mixture. Finally sprinkle the black cumin on top and bake for 35 minutes until golden brown.
Our tip for you:
You can also use the same ingredients to make small rolls, which are great as finger food. To do this, simply lay out individual sheets of the yufka dough and cover them with the ingredients and roll them up. The baking time will be reduced by approx. a half in this case depending on the seize of the rolls.
Borek can be stored in the refrigerator for several days and then be reheated in the oven.
You can also replace the herps mentioned in this recipe with your herbs of choice. The sky is the limit when it comes to your creativity.
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