- Prep Time30 min
- Cook Time3 min
- Total Time33 min
INGREDIENTS
For 12 pieces
- 12 yufka dough sheets in triangle shape
- 600 g spinach (frozen)
- 100 g bedda Greek Style + 4 tbsp of the brine
- 1 tsp garlic powder
- 500 ml vegetable milk (unsweetened)
- oil for frying
- spices salt and pepper
INSTRUCTIONS
Defrost spinach, squeeze excess water and put in a bowl. Add crumbled bedda Greek Style, 2 tablespoons of the brine, garlic powder to the bowl and season with salt and pepper. Mix ingredients well.
Put vegetable milk and 2 tablespoons of bedda Greek Style brine in a small bowl and mix well.
Place a yufka pastry sheet triangle on a surface and spread generously with the mixed liquid.
Spread 2 tablespoons of the filling on the long side of the dough triangle, leaving a small margin on the sides. Fold the sides over the filling and roll up tightly. Repeat with remaining dough sheets and filling.
Heat oil in a large pot. Place several rolls in the pot and bake each side in the oil for about 3 to 5 minutes until golden brown.
Serve while still warm and crisp, or cover the fried rolls to cool and soften.
