Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Frying pan
Knife
Oven mitts
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Peel and finely chop the onions. Heat the oil in a non-stick frying pan. Add the onions and sauté for approx. 5 mins. Add the spinach and wild garlic, cover and cook for approx. 10 mins., stirring occasionally, season with salt, place in a bowl, allow to cool slightly. Coarsely chop the almonds, crumble the feta, mix into the spinach with the almonds and sultanas.
Börek
Melt the butter in a pan. Carefully unfold the pastry sheets. Brush each sheet with a little butter, place 6 sheets (overlapping) side by side on a baking tray lined with baking paper, spread the filling on top.
Brush the remaining 6 sheets with a little butter, place on top of the filling so that they overlap, press down gently, brush with the remainder of the butter, sprinkle with the sesame seeds.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, serve the börek warm.
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