Feta and leaf spinach roll with sesame and sweet and sour dip

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 1 tbsp sesame seeds
• 3 drops of sesame oil
• 200 g feta cheese
• 400 g spinach, fresh
• salt and pepper
• nutmeg
• 4 yufka pastry sheets or brik dough or spring roll dough
• 1 egg(s)
• frying fat
• 1 small cucumber(s)
• 1 chili pepper(s)
• 100 ml rice vinegar
• 2 tbsp sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the dip, peel and deseed the cucumber and finely dice. Grind the chili. Mix together the vinegar, sugar and salt. Add the cucumber and chili. To fill the rolls, peel and dice the onions and garlic and fry them in a pan with the sesame seeds and oil. Add the trimmed and thoroughly washed spinach and fry briefly until it collapses. Dice the cheese, add it and remove the pan from the heat. Season with salt, pepper and nutmeg. Spread out the dough sheets and spread some of the filling on top. Beat the egg and brush it around the edges. Fold in the sides and roll up. Fry in the deep fryer or in a pan with oil until golden brown. Then serve the rolls with the dip.