Comments on: Rainbow Chard & Feta Cheese Börek

By: Julija

Julija — Sun, 12 Jun 2022 11:29:14 +0000

My Yufka sheets stored in a cupboard turned out to be severely out of date and unusable. So I used a 500gr block of shop bought puff up pastry I had in the fridge instead (rolling it as thinly as I could). It gave me 10 good sized delicious pies. Perfect for summer lunch.

By: Sazia

Sazia — Mon, 07 Dec 2020 03:22:49 +0000

With the rice paper version, can you (or the lovely fans here) help me understand how to bake it? Do you soak the rice paper first in water? Do you bake it or try something else? Thank you and love you guys! Hugs from Seattle, USA.

By: Jana

Jana — Fri, 19 Jun 2020 16:18:01 +0000

This recipe simple can’t be right: 100g of chard vs. 200g of feta? I can see in the video you have plenty of chard and the mixture looks more green than white. I used 50g of chard and 100g of feta (all I had in my fridge) and all I got were three skinny böreks. Think maybe it’s a typo? Can you please have a look into it? Tak! Jana

By: Lulu

Lulu — Sun, 26 Apr 2020 10:54:05 +0000

Love and lots of mmmmmmmmm

By: Emily Hein

Emily Hein — Fri, 20 Mar 2020 21:13:45 +0000

Hi, I was wondering about freezing these. Would they be better to freeze uncooked or cooked? Thanks :)

By: Valentine

Valentine — Thu, 27 Feb 2020 12:11:36 +0000

Just want to thank you for this amazing recipe that thick all my personal boxes (easy, not too long, can be made in advance and assemble at the last time, lots of veg, great taste). I have done it the first time when I had friends over for dinner and made some variations since for weeknights dinners. I added some walnuts one and it added a nice additional little crunch. You guys are amazing thank you!

By: KB

KB — Mon, 24 Feb 2020 17:19:49 +0000

What is the best way to freeze these and then prepare for future eating?

By: Cocoa extracts

Cocoa extracts — Thu, 30 Jan 2020 05:11:16 +0000

Than you so much for this delicious recipe.I tried it and it came fabulous.My family loved it .

By: Green Kitchen Stories

Green Kitchen Stories — Sun, 26 Jan 2020 11:45:43 +0000

In reply to Janet. Hi Janet, so happy to hear that you enjoy the gluten free version! We love it as well! /Luise

By: Janet

Janet — Sun, 26 Jan 2020 08:26:34 +0000

This recipe is just my absolute favourite! I make them all the time. As I am gluten intolerant, it is so nice to be able to use rice paper and bake with it (would never have thought of that, so thank you!). We have an abundance of rainbow chard growing in the garden and this is a great way of incorporating it into a wonderfully tasty dish. I also love the video demonstrating how you prepare these. I have passed your recipe onto a friend who had no idea that she would be able to make them herself at home …. they are so easy to prepare, and now I know that I can also freeze them, that is an extra bonus. Thank you sooooo much for sharing your wonderful recipes.