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Börek with Spinach and Vegan Shepherd's Cheese Alternative

Ingredients

500 g yufka dough
500 g leaf spinach
2 tb vegetable broth
2 pc garlic cloves, fineley chopped
1 pc big onion, diced
2 pc big potatoes
1 Bunch(es) parsley
1 Bunch(es) dill
200 ml soy drink
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.

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