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
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 in a food processor and blend to combine. 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).
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.