Borek with spinach & Greek white

Borek with spinach & Greek white


  • 500 g Yufka dough
  • 500 g spinach
  • 250 g Vantastic Foods Soy Schnetzel
  • 1 vegetable stock cube
  • 200g Willicroft Greek White
  • 2 cloves of garlic
  • 1 large onion
  • 1 tbsp Vantastic Foods Hefe Flocken
  • 2 large potatoes
  • 1 bunch of parsley and dill
  • 200 ml Friendly Viking's Oat drink natural
  • 50 ml sesame oil
  • 1 tbsp black cumin


1. Preheat the oven to 180 degrees
2. Boil 1 liter of water with the vegetable stock and the Vantastic Schnetzel, and let it cook for 15 minutes.
3. Peel the potatoes and cook them in salt water until done.
4. Whisk together the Oat Drink with the sesame oil.
5. Mash the potatoes and the Greek white with a fork and mix in the remaining ingredients, except the black cumin.
6. Place the first layer of yufka dough on a baking tray lined with baking paper and brush with the oil mixture.
7. Cover the dough layer with part of the filling and cover with a new dough layer.
8. Divide the remaining part of the filling over the second dough layer and cover with a final dough layer.
9. Brush the top with the oil mixture and stream the black cumin over it.
10. Bake the borek for 35 minutes until golden brown.

Servings: 6
Preparation time: 30 minutes
Cooking time: 35 minutes

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