Pide vegetarian

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 100 ml milk, lukewarm
• 1 tsp sugar
• 100 ml water
• 1 tsp salt
• 2 egg whites
• 1 tbsp oil
• 1 can tomatoes, chopped
• 1 onion(s)
• 1 large carrot(s)
• 1 bunch of parsley
• 150 g feta cheese
• 200 g spinach
• 1 pinch of nutmeg
• Paprika powder
• salt and pepper
• 100g Gouda
• Black cumin or sesame
• 2 egg yolks for brushing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

Börek, for 10 pieces

Makes 10 pieces. For the dough, dissolve the yeast and sugar in lukewarm milk in a bowl and let it stand for about 2-5 minutes. Then knead with the remaining ingredients until a smooth dough forms. Add a little more water if necessary. Cover and let the dough rise in a warm place for at least 60-120 minutes. For the filling, roast the carrot, onion, tomatoes, and parsley. Add the feta cheese to the tomato mixture. Place the spinach in a saucepan, bring to a boil, and season. Knead the dough again on a smooth, dry work surface, divide into 10 portions, and cover with a kitchen towel. Roll out the pieces into thin, oblong-oval flatbreads. Spread a generous portion of the filling in the center of the thin flatbreads. First a small portion of spinach, then the tomatoes with feta, and then some Gouda cheese on top. Then fold the edges in about 1.5 cm and twist both ends slightly. Place the pastry on a baking sheet lined with parchment paper. Brush the edges of the pastry thinly with beaten egg yolk and sprinkle with some black cumin and/or sesame seeds. Bake in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes, until golden brown. Serve the börek fresh from the oven with tzatziki and cucumber.