Borek Filled with Swiss Chard and Feta Cheese
Sun flower oil to fry
Bunch of red Swiss chard stems, washed and cut in 1 cm long
Bunch of red Swiss chard leaves, washed, copped
1 small size onion, finely chopped
3-4 tbsp extra virgin olive oil
2 tbsp crushed tomato, canned
1 tsp red pepper paste
1 tsp red pepper paste, hot
1/3 cup feta cheese, crumbled
First prepare the filling; saute the onion with olive oil for about 3-4 minutes. Add the rest of the ingredients except leaves and feta cheese. Cook for about 5-6 minutes until the stems are tender at medium-low heat. Stir occasionally. Then add the leaves, stir. Continue to saute until leaves are softened. Turn the heat off and add the feta cheese, stir. Let it cool down.
Cut the dough into egg sized pieces. Flat in 1 cm thick with the roller or your hand. Then place 1 or 2 teaspoons of the filling inside (picture). Close it up. When the oil heats up, fry the doughs on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Serve the Borek Filled with Swiss Chard and Feta Cheese with freshly brewed Turkish tea or Ayran.