Kombe, Cheese and Spinach Börek
1 package dry yeast, instant, 7 gr
1/4 cup water, warm
1 cup milk, warm
1/2 tsp salt
~3 cups flour, all purpose
1/4 cup salted butter, melted
1/4 cup extra virgin olive oil
1 bunch of spinach, washed, cut the roots off, drained, chopped
1/4 cup red or white onion, sliced
1 tbs red pepper paste (sweet or hot)
4-5 tbsp extra virgin olive oil
1/3 cup ricotta or feta cheese
1 egg yolk + 1 tbsp water (egg wash)
Oiled ovenproof dish.
To prepare the filling; Rub the onion slices with red pepper paste using your hand in a large pot. Gradually add the spinach and continue to crush them until they are softened.
To prepare the dough; mix the yeast with water and milk in a large plastic bowl. Stir well until the yeast dissolves. Then add flour and salt gradually, knead. The dough shouldn't be sticky but should be soft. Cut the dough in 3 equal pieces with a knife. Roll out each piece with a roller. Over the first sheet of dough spread half the butter and oil mixture with spoon. Cover it with the second sheet. Spread the spinach and cheese mixture (picture). Place the third sheet over the filling and spoon out the remaining oil-butter mixture (picture). First fold the opposite sides (picture). Then fold the third and the fourth sides (picture).
Turn the dough upside down and place into the ovenproof dish. Glaze with egg yolk and water mixture. With a sharp knife cut slightly on the surface into portions (picture). Sprinkle some Nigella and sesame seeds and let it rise for 30 minutes.
Preheat the oven to 375 F (190 C). Place the dish on the middle rack. Bake until the top is a light golden colour. Serve it with tea as an afternoon snack or as breakfast.
*Kömbe, a different kind of Cheese and Spinach Börek:)