Fish and Vegetable Triangle Börek

Ingredients

• •2 sheets ready yufka
• •3 eggs
• •1 cup milk
• •2 tbsp oil
• •1 cup spinach
• •2 cloves garlic
• •1 tomato
• •1 onion
• •1 tbsp butter
• •Fish
• •1 tsp salt
• •1 tsp black pepper

Preparation

1. 1

   For the filling, heat butter in a medium pan; when melted, sauté garlic and finely chopped onion. When the onion lightens, add small-diced fish and sauté 5-6 minutes. Add finely chopped spinach and tomato and season with salt and pepper. Cook 7-8 more minutes and turn off.

2. 2

   Lay the first yufka on the counter. Drizzle over half the yufka sauce (whisked eggs, milk and oil) and spread with a brush. Fold the edges in to make a square. Cut into 10-12 cm strips. Put a spoon of fish filling and fold into triangles (or roll like cigar börek). Repeat with the other yufka. Brush the rest of the sauce (or beaten egg) over the böreks. Arrange spaced on a greased tray and bake at 175°C about 25 minutes. Serve hot.