If you roll them up nice and thin, so they look about like a fat cigar, this is a fun bite to serve out of hand.
Take the dough sheets out of the package. For the filling, chop the onion and sauté it with the crushed garlic in hot olive oil. Chop the spinach and add it, mix well and cook for two minutes.
Meanwhile, crumble the cheese or cut it into cubes with a kitchen knife.
Mix with the spinach, season this quantity with salt, pepper and paprika.
Lay out the pastry sheets, maybe double them, spread a strip of filling thinly on one side. Roll up so that the empty part forms the casing of the cigar. Cut the rolls to cigar length. Place side by side on a baking sheet lined with parchment paper. Brush with whipped cream and bake at 200 °C in a heated oven for about 20 minutes until the rolls are golden and crispy.
Tip: The thicker börek or yufka sheets do not need to be doubled.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?
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