Spinach & Cheese Borek

I am back on my blog after a really long time. I was on a vacation to North America and since I returned there was always something that kept me away from blogging.

The trip was wonderful. Shopped for a lot of wonderful kitchen tools, ghiradelli chocolate, dried berries, etc. I guess that is what we foodies end up looking for ;-)

Got introduced to Middle eastern food during my trip and I really loved it. The cheese and spinach borek is a light and nutritious snack. I like the combination of spinach, cheese and now the latest addition to the spices in my kitchen - SUMAC.

I liked the presentation of the do-it-from-scratch borek on Ellie's blog home cooking in montana's and tried it on the same day making it completely vegetarian dish. Head over to her blog for step-by-step instructions on preparing the borek.

Ingredients

Bread Dough
4 cups bread flour
1 1/4 cups warm milk
6 tbsp warm water
1 tbsp instant yeast
1 1/2 tsp salt

Filling
2 bunch spinach cooked and dried

2 1/4 cups cottage cheese
2 tbsp single cream
1 tsp salt
1 tsp sumac
2 green chillies chopped

Topping
1 egg beaten (I substituted it with milk, hence the top does not shine)
sesame seeds white or black or a combination of it to make it look more dramatic.

4-6 tbsp butter melted ( I substituted it with extra virgin olive oil)

Method
Mix all the ingredients of the filling and keep aside.

Knead the bread dough until it passes the windowpane test. Place in a well-oiled bowl and allow to rise until more than doubled. Knock down the dough and cut into 6 equal pieces.
Roll each piece into a rectangle as thin as you can possible roll. Brush with butter. Spread the filling on it.

Place the next rolled piece of dough on top. Brush with butter and top with the filling.

Repeat with the third piece of dough. Brush with butter.

Fold the dough lengthwise to the center of the dough. Fold the other half over it like a loaf. Fold it again to get a square. Turn the folded side down.

Using a rolling pin gently roll dough, being careful not to tear it. Place the borek on a piece of baking paper (oiled). Cut it into triangles right through to the end.

Allow to rise for about an hour.

Brush with beaten egg or milk and top with sesame seeds. Bake for 20-25 minutes at 180 C or until golden brown

Serve warm.The bread is flaky and really delicious.