Ispanakli Börek – Dough Sheets with Spinach Filling

Wash the spinach with well and chop finely. Peel and grate the onions.

Melt the butter in a saucepan and sauté the onions until translucent. Add the spinach and season with salt, pepper and paprika.

Sauté the spinach until the water has evaporated. Remove the spinach from the heat and let cool.

For the yogurt sauce, in another saucepan, melt the butter and let cool. Mix the eggs.

Add milk, yogurt as well as eggs to the butter and mix well with a whisk.

Preheat the oven to 180 °C.

Place a sheet of dough in a buttered grease pan and crimp it with your fingers. Spread a little of the yogurt sauce evenly on it. Also crimp the next two sheets of dough and place them on the dough sheet in the grease pan, drizzling a little of the yogurt sauce on each. Top the third sheet with additional spinach.

Top with the remaining plates, crimping each and drizzling with yogurt sauce. Baste the top sheet with the remaining yogurt sauce.

Place the pastry sheets in the oven and bake until golden, 25 to 35 minutes, then remove from the oven and, to prevent a hard crust from forming.

Cover with a wet tea towel and let rest for 5 to 10 minutes. Then cut into pieces with a sharp kitchen knife and serve.

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