Turkish Borek (Vegan Spinach Rolls)
Author:Crispy baked Turkish Borek (Vegan Spinach Rolls) is quick & easy to prepare and make great finger food! Serve to a party or just as a simple snack or side dish for dinner or lunch.
Ingredients
Turkish Borek:
- 1 package of Yufka pastry sheets (360g) *see recipe notes
- ¾ cup non-dairy milk + 2 tbsp oil to brush
- sesame seeds to garnish
Spinach Filling (for about 17 rolls):
- 1 onion diced
- 2 garlic cloves chopped
- 10.5 oz baby spinach (300g) fresh or frozen
- 8.8 oz non-dairy feta cheese (250g) *see recipe notes
- salt and pepper to taste
Tomato Filling (for about 7 rolls):
- ½ cup cashews (75 g) or non-dairy feta cheese
- 2 tbsp sunflower seeds optional
- ½ cup tomato puree (120 ml)
- 2 tbsp tomato paste or paprika paste
- 1-2 garlic cloves pressed
- 1-2 tbsp nutritional yeast optional
- salt and pepper to taste
- Italian herbs optional
Instructions
- *Note: I recommend watching the recipe video for visual instruction!
Spinach Filling:
- Heat the oil in a pan and sauté the onion 1-2 minutes. Add the garlic and spinach and sauté 1-2 minutes longer until wilted. Let cool slightly and squeeze to remove excess liquid. (Optionally, use frozen spinach. Just thaw, squeeze and combine with roasted onions & garlic).
- Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with salt and pepper to taste
Tomato Filling:
- Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.
- Put the soaked cashews and sunflower seeds along with the remaining ingredients for the tomato filling to a food processor and process into a coarse mixture. Season with salt, pepper, (nutritional yeast and Italian herbs) to taste.
Roll Borek Cigars:
- Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with the milk-oil mixture generously.
- Place 1-2 tablespoons of the filling near the wide end of the triangle, leaving about 1-inch (2cm) border on each side. Fold the long sides of the dough slightly over the filling. Fold in the sides to seal and roll up tight. Then place on a baking tray and repeat with the rest of the dough and filling.
- Brush the spinach rolls with the milk-oil mixture and sprinkle with sesame seeds. Bake in a preheated oven at 360°F (180°C) for about 15 minutes, or until golden brown and crispy. (Optionally, you can also go the traditional way and fry them crispy in a deep-fryer or in a pan with much oil).
- Enjoy!
Notes
- I prefer using triangular Yufka pastry sheets but you can also use regular Yufka dough (Filo dough) and cut into triangles using a pizza cutter.
- Make sure to cover the Yufka pastry with a damp dish towel during the preparation, so they won't dry out.
- I used this vegan feta, but you can also make Homemade Cashew Ricotta or Cashew Cheese, or use firm Tofu + 2 tbsp cashew butter or puréed pine nuts.
- You can freeze the filled rolls in a single layer on a platter, so they don’t stick together and won’t break when you want to remove them individually. What’s great is you can fry them straight from the freezer.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!