Vegan Spinach&Cheese Burek

Moving from Tel Aviv to Berlin forces you to shift your perception on food. Everything’s suddenly different. You must rethink what you have for breakfast, what for dinner and what to grab as a snack on the way home after a night of intensive drinking.

Even the familiar is not the same. Falafel comes with weird sauces, Hummus in different flavors and even the drinks taste different. One thing is to be found everywhere, both in Israel and in Germany. Borek, or Borekas. Puff pastry stuffed with many different things. True, in Israel you usually have it treated with sides and toppings, and here you get it plain. But the idea is similar.

Thank goodness, since I opted for veganism I don’t eat this fatty wonder that often. But once in a while I make it myself, to indulge the best a small savory pastry can offer.

1 package puff pastry
500g fresh spinach
1 cup cashews, soaked in warm water
juice from 1/2 lemon
1 small garlic clove
sesame seeds to top

Preparation is super easy. You wash the spinach, shake the leaves a bit and place then in a pot. Heat over a high flame until reduced. Sqeeze extra liquids out.

In a blender grind the cashews with the garlic, lemon and a bit of salt, util you get a fine paste. Mix with the spinach leaves.

Cut a stripe of dough, place some spinach cashew mix 1 cm from the beginning, and roll. Then, twist your roll into a snake. Make a few tiny holes at the top for steam to release.

Brush with oil and sprinkle sesame on top. Bake at 180 degrees for 20-25 minutes, until golden.



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