Spinach börek with Vietnamese vegetables

Total time30 mins

10 minspreparation time

20 minscooking time

5 minscooling time

We give classic börek a new flavour. Spinach and feta are joined by pickled vegetables with a hint of Vietnamese flavour. Kikkoman Soy Sauce provides the finishing touch.

Ingredients

10 portion(s)

For the börek:

1.3 kg

defrosted frozen spinach, finely chopped and squeezed out

500 g

chopped white onions

30 g

chopped garlic

100 ml

rapeseed oil

600 g

crumbled feta

10 g

grated nutmeg

20 g

chopped dill

80 ml

whole milk

100 g

egg yolk

500 g

filo pastry sheets (48 x 36.5 cm, 37 g each)

30 g

black cumin

For the vegetables:

400 g

peeled carrots cut into julienne

400 g

cucumber, cut into julienne

200 g

radishes, cut into julienne

100 g

chopped spring onions

300 ml

Kikkoman Naturally Brewed Soy Sauce

150 g

icing sugar

200 ml

rice vinegar

50 g

chopped salted peanuts

Allergens:

Egg, lactose, gluten, peanuts, soy

Total weight per portion:

270 g

Weight per ingredient:

Börek (3 pieces of 35 g each), approx. 100 g Vegetables, approx. 170 g

Preparation

Step 1

Sauté the spinach, onions and garlic in rapeseed oil for approx. 5 minutes. Then leave to cool for approx. 5 minutes.

Step 2

Add the feta, nutmeg and dill and mix well. Set aside until required.

Step 3

Mix the milk with the egg yolk. Cut the filo pastry sheets into quarters and spread approx. 20 g of spinach mixture on each quarter. Brush the edges with the egg mixture and roll them up. Repeat the process until all the ingredients have been used up. Brush the rolls with the egg mixture and sprinkle with black cumin. Bake in a preheated oven at 180 °C fan for 15 minutes until golden brown.

Step 4

Place the carrots, cucumber, radishes and spring onions in a bowl. Mix with Kikkoman Soy Sauce, sugar and vinegar and refrigerate.

Step 5

Arrange three börek rolls per serving with the pickled vegetables and garnish with peanuts.

Tip:

Always cover the filo pastry with a damp cloth to prevent it from drying out. The finished rolls can be frozen before cooking and then oven-baked or deep-fried as a frozen product.

Recipe-ID: F1049

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