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Prep Time15 Minutes
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Cook Time25 Minutes
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Serving22
PREPARATION
Peel the potatoes and boil in salted water for approx. 20 minutes until soft. Drain the potatoes, mash them or crush them with a fork. Wash the spinach, drain and chop coarsely. Peel and finely dice the onions. Heat the oil in a pan and fry the onions until golden brown. Set the onions aside. Briefly fry the spinach in the same pan. Drain off any excess liquid. Mix the potato mixture, onions, spinach and sour cream and season with salt and pepper. Mix the flour and water until smooth. Spread 1 tablespoon of filling lengthways along the long side of the pastry sheet. Fold the sides of the pastry sheets inwards slightly and roll up from the wide side to the tip. Brush the tip of the pastry sheet with the flour and water mixture to seal the roll. Heat the rapeseed oil in a pan and fry the rolls over a medium heat until golden brown. Börek tastes best when served warm.
- Reheat yesterday's börek in a pan without oil or in a convection fryer.
- PKU Exchange
50 mg exchange (IT,UK)
31
25 mg exchange (DK)
16
20 mg exchange (FR,PT)
13
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Börek With spinach and yoghurt filling
Nutrition
per serving:
- Daily Value*
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Kcal: 93
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Protein: 2,3 g
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Fibre: 4,7 g
