Spinach and White Cheese Rice-Paper Börek

Instructions

1. Step 1

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven

2. Step 2

   Heat half of the olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 100.0 gr Onion

   Cookware: large skillet, spatula

3. Step 3

   Add the spinach and cook, stirring, until wilted and no visible liquid remains in the skillet.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Spinach

   Cookware: large skillet, spatula

4. Step 4

   Transfer the spinach mixture to a mixing bowl and let it cool until no longer steaming.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Mix the feta cheese, dill, salt, and black pepper into the cooled spinach mixture.

   Ingredients used: 200.0 gr Feta Cheese, 2.0 gr Fine Salt, 10.0 gr Fresh Dill, 1.0 gr Ground Black Pepper

   Cookware: mixing bowl, spatula

6. Step 6

   Whisk the eggs, milk, and remaining olive oil together in a shallow dish.

   Ingredients used: 2.0 piece Egg, 180.0 ml Milk, 15.0 ml Olive Oil

   Cookware: Shallow Dish, whisk

7. Step 7

   Dip the rice-paper sheets briefly in the egg mixture, one at a time, until flexible but not limp. Stack two sheets for each roll, divide the filling among the stacks, fold in the sides, and roll tightly.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 piece Rice Paper

   Cookware: Shallow Dish

8. Step 8

   Place the rolls seam-side down on the prepared baking sheet. Brush any remaining egg mixture over them and sprinkle with the sesame seeds.

   Ingredients used: 9.0 gr Sesame Seed

   Cookware: baking sheet

9. Step 9

   Bake until the wrappers are crisp and deeply golden and the centers reach 74°C.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven