Step 1

In a bowl- add water, vinegar, salt, and mix well.

Step 2

Add the flour and knead until all the ingredients are incorporated into a cohesive dough.

Step 3

Then, move the dough to a working surface and knead for about 10-12 min until you get a smooth dough.

Step 4

Divide the dough into 140-170 gr pieces and shape them into tight balls.

Step 5

In a pan- pour the oil and place the dough balls in there. We want to make sure the balls are covered with oil.

Step 6

Now we let the balls rest for 6 hours at room temperature or 24 hours in the fridge. They won't rise in size, since there is no yeast in the dough. But the rest will allow us to open the balls to very thin layers of dough.

Step 7

Before you shape the balls into Burekas- combine the feta and the spinach (I usually don't chop or cook the spinach before I add it into my dough).

Step 8

Preheat the oven to 420F or 215C.

Step 9

Oil your working surface and take one ball to shape. Simply flat the dough and start gently stretch it to the thinnest layer you can. You should be able to see the working surface through the dough. If the dough is torn, don't worry, we will anyway roll the dough on itself.

Step 10

Spread a nice layer of filling on the side of the dough that's close to you, and start to roll it on itself. While rolling make sure you stretch the dough with each roll.

Step 11

At the end bring the two edges of the dough "sausage" towards the middle of the strand, then bringing the two loops together (see pictures below).

Step 12

Place on a baking tray with parchment paper and brush with egg yolk mixed with a sip of water.

Step 13

Spread some sesame seeds on top.

Step 14

Bake for 30 min or until golden sexy color.

Step 15

Remove from the oven. Serve hot with freshly grated tomatoes with olive oil, salt and black pepper, shug, and soft boiled egg.

Step 16

What a bite, YASSS.