Water borek with butternut squash and feta

dinner · ⏱ 135 min · 6 portions · 70.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v6 · rb0e705f985 20260727Z1751 105 ml olive oil 4 pieces plum tomato 80 g unsalted butter fine sea salt to taste black pepper to taste 🌀 mix dry dough ingredients 🌀 whisk eggs oil and cider vinegar 🌀 ⏱ 5 min mix dough until smooth ⏳ ⏱ 30 min shape dough ball and cover with damp cloth rest 🍳 ⏱ 10 min sauté onions oregano and spices 🍳 ⏱ 10 min cook squash with chilli flakes and tomato paste ⏳ stir in grated plum tomatoes and black pepper; cool filling 🌀 mix feta and parsley; set feta mixture 🍽 roll dough into rectangle and flour work surface 🍳 boil pastry pieces in lightly salted water 30 seconds each ⏳ plunge pastry into ice water until cool and drain 🔥 preheat oven to 180°C 🍳 melt butter with olive oil for brushing 🍽 brush tray and lay first pastry layer; drizzle butter mixture 🍽 scatter 1/3 squash and feta mixture repeat layers twice with squash and feta mixture using 1/3 each 🍽 top with remaining pastry and drizzle butter mixture 🔥 ⏱ 50 min bake until golden and top is crispy 🍽 serve hot Borek Bounty 🎉 400 g plain flour ¼ tsp ground turmeric 3 pieces egg 1 tbsp apple cider vinegar 2 pieces onion 15 g picked oregano 5 pieces garlic clove 1½ tsp ground allspice ½ tsp ground cinnamon 400 g butternut squash ½ tsp chilli flakes 1 tbsp tomato paste 400 g feta 30 g parsley chili shatta to taste tomato sauce to taste plain flour, ground turmeric egg, apple cider vinegar 15 ml 60 ml butternut squash, chilli flakes, tomato paste plum tomato black pepper feta, parsley fine sea salt 30 ml chili shatta, tomato sauce fine sea salt black pepper
http://flowcooking.food/en-us/recipe/425/water-borek-with-butternut-squash-and-feta/