Layered Swiss Chard Börekfi

This is a börek worth making for guests. The dough is rolled, folded and rolled again, which is what gives it its layers — laminated by hand, no butter blocks involved.

I shape these as triangles. You can just as easily roll the dough larger and make long rolls instead.

Makes about 20 triangles

Ingredients

For the dough

3 cups all-purpose flour
3 egg whites
2 tablespoons yogurt
1 teaspoon salt
Water, as needed

For the filling

1 lb Swiss chard
2 medium onions
2 tablespoons vegetable oil
Salt

For layering and finishing

1/2 cup sesame seeds
1/2 cup vegetable oil
1 egg yolk
Sesame seeds and nigella seeds, for the top

Method

Make the dough

Put the flour in a bowl and make a well in the center. Add the egg whites, yogurt and salt.

Work it together, adding water a little at a time, until you have a soft, smooth dough. Knead for a few minutes.

Divide into small balls, arrange them spaced apart on a cloth, cover, and rest for 10 minutes. The rest matters — unrested dough fights back when you roll it.

Make the filling

Wash the chard well, drain it and chop it, stems and all.

Finely dice the onions. Heat 2 tablespoons of oil in a pot and cook the onions until golden.

Add the chard and cook, stirring, until it has released its water and the pan is dry again. Wet filling makes soggy börek. Season with salt and let it cool.

Build the layers

Crush the sesame seeds in a mortar and stir in enough oil to make a loose paste.

Roll out a ball of dough as thin as you can. Brush the surface with the sesame oil mixture.

Fold the sheet into four, then roll it out again. This is what creates the layers.

Cut the rolled sheet into squares and put a spoonful of filling in the center of each.

Fold into triangles, sealing the edges as you go.

Bake

Preheat the oven to 350°F and grease a sheet pan.

Arrange the börek on the pan. Brush the tops with beaten egg yolk and scatter over sesame or nigella seeds.

Bake for about 35 minutes, until deep golden.

Best warm from the oven, but they hold well and reheat cleanly.