Step 1

Heat a large pan or wok on medium heat.

Step 2

Add olive oil and gently saute the onions and garlic until translucent.

Step 3

Stir in the tomato paste, chili, salt, pepper, and paprika, saute for another minute.

Step 4

Add the spinach and cook for a few minutes on high heat until the water from the spinach totally evaporates.

Step 5

Remove from the heat and let it cool down before using for borek.

Step 6

Put 2 egg whites+ 1 whole egg in a bowl and whisk lightly.

Step 7

Pour in the milk and vegetable oil and whisk to combine. Set aside to use when required.

Step 8

Preheat the oven to 180°C (fan oven).

Step 9

Line a rectangular baking tray size of 35cm x 25 cm or a round tray size of 28cm dia with a baking sheet.

Step 10

Lay a piece of yufka on a work surface and scatter 2-3 tbsp of the sauce on it, spread the sauce evenly using a pastry brush.

Step 11

Divide the filling into 3 and scatter ⅓ of it on yufka evenly. Then cut the yufka in quarters. You will have 4 large triangles.

Step 12

Take one of the triangles and roll it starting from the large side into a long sausage shape.

Step 13

Swirl the long sausage into a rose shape, tuck the loose end piece underneath the rose.

Step 14

Repeat the same for the rest of the yufka pieces, you should have 12 roses out of 3 yufka sheets.

Step 15

Place them on a baking tray and brush with melted butter and then egg yolk.

Step 16

Sprinkle on sesame seeds or nigella seeds.

Step 17

Place the tray in the oven and cook the boreks for 40 minutes or until golden brown.