Hatay spinach börek (spiral-coiled pastry with spinach and çökelek)

Method

1. Mix the yeast, warm water and salt. Make a well in the flour, pour in the mixture and gently knead to a medium-soft dough. Cover with a cloth and let it rise for 30 minutes.

   30 min

2. Wash the spinach and chop it 0.5-1 cm. Blanch briefly, drain, and squeeze well in your palm once cool.

3. Finely chop the onion and rub it with the çökelek. Add this, the pepper paste, olive oil and salt to the spinach and mix well.

4. Take 50-55 g pieces of the risen dough. Dipping your fingertips in the olive oil set aside for the dough, stretch each piece on a metal tray into a thin round 40-50 cm across.

5. Spread 50-55 g of filling along the edge, fold the opposite side over it and roll into a 2-3 cm thick, 40-45 cm long rope. Coil it into a spiral from one end.

6. Place the böreks on a tray with gaps between them and bake in an oven preheated to 180 °C until golden. Serve hot.

   25 min