Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.
Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.
Add all the spices and fry for another minute.
Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.
Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.
Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.
Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.
Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.
Generously oil the pan you'll be using to bake and place the börek onto the pan.
Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu