John Myers
Ingredients for 4 servings:
- 1 pack of yufka pastry sheets
- 1 pack of feta cheese
- 1 bunch of spinach
- salt and pepper
- Cumin powder
- nutmeg
- 1 clove(s) garlic
- 1 jar water for brushing the yufka leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
simply
In a bowl, mix the feta cheese with a little milk and spices, such as cumin and pepper, using a fork to create a slightly chunky cream. Wash the spinach, finely chop it, sauté it in a pan with garlic, and let it wilt. Season with nutmeg and any other spices you like. Mix the spinach into the feta cream. Then loosen the yufka pastry sheets one by one, brushing the top sheet with water and carefully loosening the edges. Brush the entire sheet generously with water, or briefly hold it under the tap, and place the sheet with the tip facing down. Spread a thin “sausage” of the feta and spinach cream along the top edge, fold in the sides (the dough must be really wet for this), and roll up the cigar. Place the finished roll on a baking sheet and brush with melted butter. Continue until the desired number is reached. Bake in the oven at 180°C until nice and crispy. Turn once.
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