Spinach & Feta Börek

Directions

1. Add the oil to a sauté pan on medium-high heat. When hot, add the crumbled tofu, Greek seasoning, and salt. Cook until lightly golden, about 5 - 8 minutes. Stir often.
2. Add the frozen spinach and cook for 8 - 10 minutes, or until the spinach has thawed and much of the excess moisture has evaporated.
3. Whisk the chickpea flour and water together in a small bowl until there are no lumps left.
4. Add the chickpea flour mixture to the spinach and stir it in. Cook for 1 minute. Set aside to cool off slightly.
5. Line a baking tray with parchment paper and preheat the oven to 390°F (200°C)*.
6. Working with one sheet at a time, lightly coat one side of the filo sheet with a bit of the melted butter**.
7. Scoop up about ⅓ cup of the tofu-spinach mixture. Arrange it in a line along the bottom edge of the filo sheet, then crumble some feta on top.
8. Gently start rolling the filo sheet to encase the filling.
9. Place the rolled filo sheets onto the baking tray, shaping it into a spiral. Don't worry if any cracks form. Continue until you've used up all the sheets and the filling.
10. Lightly brush the top with butter and bake on the centre rack of the oven for 20 - 28 minutes, or until golden on top. Enjoy!

Notes

• * We used top and bottom heating (not fan-assisted/convection).
• ** Cover the remaining filo sheets with a damp towel to prevent them from drying out.

Storage

• Börek is best enjoyed fresh out of the oven for optimal crispiness of the pastry.
• Store any leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month. Simply reheat in the oven when ready to enjoy to crisp it back up.