Spinach, Pine Nut and Gruyère AOP Börek

20' 20'

Ingredients for



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  • 1
    puff pastry dough
  • 500 g
    fresh spinach
  • 1
    small onion, chopped
  • 1
    clove of garlic
  • 200 g
    Gruyère AOP
  • 50 g
    pine nuts
  • 1
    egg to glaze


  1. Brown the onions and the garlic in a little butter.
  2. Add the spinach and heat until wilted. Leave to cool.
  3. Add the pine nuts and the cubes of Gruyère AOP.
  4. Heap the filling in a sausage shape on half of the puff pastry sheet.
  5. Cover this with the remaining half of the pastry and seal by crimping the edges with a fork.
  6. Cook the börek in a convection oven at 400°F (200°C) for 20 minutes. Serve immediately alongside a spicy tomato sauce and salad.

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