Rainbow Chard & Feta Cheese Börek

These crunchy hand-pies are called Börek and originate from Turkey, but we first tried them at our favorite cornershop and have been addicted ever since. Crunchy on the outside with burnt edges and gooey, cheesy and stuffed with chard towards the centre. Needless to say, they are insanely delicious and we are so happy to finally share the recipe, along with a shockingly simple hack how to make a gluten free version.

• 2 Tbsp olive oil
• 1 onion, peeled
• 1 clove garlic, peeled
• 1 tsp cumin
• Salt & freshly ground black pepper
• 100 g / 4 handfuls rainbow chard (or swiss chard)
• A small handful fresh parsley
• 2 tbsp lemon juice or 1 tsp sumac
• 200 g / 1 1/2 cup feta cheese

• 2 eggs
• 250 ml / 1 cup plain unsweetened yogurt
• 5 Tbsp olive oil

• 8 small sheets yufka or 16 sheets phyllo dough (or 8 sheets rice paper)
• Black and white sesame seeds or nigella seeds