Turkish Spinach and Feta Börek

Layers of thin pastry brushed with a milk and egg wash around spinach and salty feta, baked until golden and flaky. Filo works well in place of yufka.

1 h 15 minto make
8portions
Mediumto cook
Vegetariandiet

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Ingredients

For 8 portions

400g filo pastry
500g spinach
150g onions
90ml olive oil
250g feta cheese
100g egg
150ml milk
5g baking powder
1g black pepper
10g sesame seeds

Method

Heat 15 ml of the oil in a large pan and cook the chopped onion for 6 minutes, until soft. Add the spinach and cook until wilted. Tip into a sieve, press out as much water as you can and leave to cool.
Chop the spinach and mix with the crumbled feta and the pepper.
Heat the oven to 190°C (170°C fan). Oil a baking dish of about 25 x 30 cm.
Whisk the milk, eggs, the rest of the oil and the baking powder for the wash. Keep back 3 tablespoons for the top.
Lay 2 sheets of pastry in the dish, letting them crumple a little to fit, and brush with the wash. Repeat until you've used a third of the pastry.
Spread over half the filling. Add another third of the pastry in the same way, then the rest of the filling, then the remaining pastry, brushing as you go.
Brush the top with the reserved wash and scatter with the sesame seeds. Cut into 8 pieces, cutting right through to the base, and leave for 15 minutes so the pastry soaks up the wash.
Bake for 35 to 40 minutes, until deep golden and crisp. Rest for 10 minutes and serve warm, with a glass of ayran if you like.