Börek with Spinach and Vegan Shepherd's Cheese Alternative

Name: Börek with Spinach and Vegan Shepherd's Cheese Alternative
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 portions
Ingredients: yufka dough; leaf spinach; vegetable broth; soy chunks; Violife BLOCK Greek White; garlic cloves, fineley chopped; big onion, diced; nutritional yeast; big potatoes; parsley; dill; soy drink; sesame oil; Salz & Pfeffer; black cumin

Preparation time: 30 min
Cooking time: 35 min
Total time: 1 h 5 min

Difficulty: medium

Ingredients

500 g yufka dough

500 g leaf spinach

2 tb vegetable broth

250 g soy chunks

200 g Violife BLOCK Greek White

2 pc garlic cloves, fineley chopped

1 pc big onion, diced

tb nutritional yeast

2 pc big potatoes

1 Bunch(es) parsley

1 Bunch(es) dill

200 ml soy drink

50 ml sesame oil

Some Salz & Pfeffer

1 tb black cumin

Preparation

1. Make a broth with 1 liter of water and the powdered condiment and let the Vantastic Schnetzel soak for 15 minutes in a gentle boil.

2. Preheat the oven at 180°C / 350 °F.

3. Peel the potatoes and cook them in saltwater. Whisk together the Soja drink with the oil. Mash the potatoes and the Greek White vegan alternative to feta cheese with a fork and mix in the remaining ingredients except for the black cumin. Lay out the first layer of yufka dough on a lined baking sheet and brush with the oil mixture. Top with some of the filling and cover it with a sheet. Spread the remaining ingredients in that order, finishing with a sheet and brushing it again with the oil mixture. Finally, sprinkle the black cumin on top and bake for 35 minutes until golden brown.