3-Ingredient Yogurt Dough Borekitas with Spinach & Feta
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INGREDIENTS
Dough:
- 1 cup/120 grams whole wheat/all-purpose gluten-free flour
- 7 ounces/200 grams yogurt of your choice
- 1 teaspoon/5 grams baking powder
- A pinch of coarse salt, optional
Filling:
- 2 cups/200 grams squash
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1.4 ounces/40 grams feta
- 1 tablespoon cottage cheese
- A handful of shredded cheddar
Sauce (mix everything in a bowl):
- 3 large tomatoes, grated
- ½ teaspoon red chili flakes
- ½ teaspoon coarse salt
- 1 tablespoon olive oil
- Juice from ½ lemon
INSTRUCTIONS
- In a bowl, mix the dough ingredients until you get a uniform dough. Sprinkle flour on your work surface and roll out the dough using a rolling pin to a thickness of about 1 inch. Use a cup to cut out circular shapes from the dough and place them on a baking sheet lined with parchment paper.
- Preheat the oven to 355°F (180°C).
- Heat olive oil in a pan and sauté the squash and garlic until the squash reduces in size, then remove from heat. Add the cheeses to the squash mixture and mix well. Take a teaspoon of the filling and place it in the center of each dough circle. Close the dough circles, shape them, and press them well. Brush with beaten egg and sprinkle some sesame seeds. Bake for 15-20 minutes until the borekitas turn golden and beautiful.
MY NOTES
FAQ
What are Borekitas?
Borekitas are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are also a great way to use up leftover ingredients, such as cooked potatoes or spinach.
The name “borekitas” is thought to come from the Turkish word “börek”, which means “pie”. Borekas are believed to have originated in Asia, and were brought to the Middle East by Sephardic Jews during the 15th century. They quickly became popular throughout the region, and today there are many different variations of borekas, each with its own unique flavor.
Popular fillings for yogurt dough borekitas
- Cheese: This is the most common filling for borekitas. Any type of cheese can be used, but feta, mozzarella, and cheddar are all popular choices.
- Potatoes: Mashed potatoes are a classic filling for borekitas. They can be seasoned with salt, pepper, and your favorite herbs and spices.
- Spinach: This is a healthy and flavorful filling for borekitas. Spinach can be cooked or raw, and it is often combined with other ingredients, such as feta cheese or onions.
- Mushrooms: Mushrooms are a hearty and flavorful filling for borekitas. They can be cooked in a variety of ways, such as sauteed, roasted, or grilled.
- Pizza filling: This is a fun and creative filling for borekitas. You can use your favorite pizza toppings, such as pepperoni, sausage, mushrooms, onions, and peppers.
What to serve with yogurt dough borekitas
- Salad: A simple salad of greens, tomatoes, cucumbers, and onions is a refreshing and healthy accompaniment to borekitas.
- Eggs: hard-boiled, scrambled, omelets, fried eggs or any other way you like them!
- Hummus: Hummus is a classic Middle Eastern dip that pairs perfectly with borekitas. You can serve it with pita bread, vegetables, or crackers.
- Tzatziki: Tzatziki is another delicious Middle Eastern dip that is made with yogurt, cucumbers, and dill. It is a great way to cool down after a spicy borekita.
- Soup: A bowl of soup is a hearty and filling option to serve with borekitas. You could serve a lentil soup, a tomato soup, or a chicken noodle soup.
- Fruit (yes!): A side of fruit is a healthy and refreshing way to end your meal. You could serve grapes, apples, or bananas.
Can you eat yogurt dough borekitas cold?
Yes, borekitas can be eaten cold. In fact, they are often eaten cold in the Middle East, where they originated. The flavors have time to meld together, and the flaky dough becomes even more tender. However, they are also delicious hot and fresh out of the oven. If you are planning to eat borekitas cold, you may want to pack them in an airtight container so that they stay fresh. You can also reheat them in the oven or microwave before serving.
