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Spinach, pine nut and Gruyère AOP börek

Printable version PDF file

Serves 2

Main course

20 min

20 min


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



Brown the onions and the garlic in a little butter.


Add the spinach and heat until wilted. Leave to cool.


Add the pine nuts and the cubes of Gruyère AOP.


Heap the filling in a sausage shape on half of the puff pastry sheet.


Cover this with the remaining half of the pastry and seal by crimping the edges with a fork.


Cook the börek in a fan assisted oven at 200°C for 20 minutes. Serve immediately alongside a spicy tomato sauce and salad.