Mangold-Walnuss-Börek

Ingredients

• 800 g swiss chard
• 0.5 bunch spring onions
• 6 tbsp Olive oil
• 125 g butter
• 5 tbsp milk
• 100 g walnuts (roughly chopped)
• 1 egg
• 175 g feta
• paprika powder (hot)
• 500 g yufka dough
• 1 egg yolk
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim and roughly chop the Swiss chard. Briefly blanch in salted water. Shock in ice water and drain well.

2. 2.

   Wash, trim and finely mince the spring onions.

3. 3.

   Crumb the feta.

4. 4.

   Heat 3 tbsp butter with 3 tbsp olive oil in a large pan, add the spring onions and walnuts and sauté for about 3 minutes, then stir in the Swiss chard and cook for another minute while stirring. Remove from heat, let cool, then mix in one egg, the feta and paprika powder; season with salt and pepper.

5. 5.

   Melt the remaining butter and combine with 4 tbsp milk and the rest of the olive oil.

6. 6.

   Stack yufka dough sheets, brushing each sheet with the butter‑oil mixture (rectangles about 30x40 cm).

7. 7.

   Evenly spread the Swiss chard filling over the dough. Fold in the sides slightly, then roll up.

8. 8.

   Place the roll seam side down on a greased baking tray.

9. 9.

   Whisk the egg yolk with 1 tbsp milk and brush it over the roll.

10. 10.

    Bake in a preheated oven at 200°C for about 40‑45 minutes until golden brown; remove, let cool slightly, and slice into thick pieces to serve.