Spinach and Feta Börek

Method

1. 1
   • onion1
   • olive oil2 tbsp

   Cook the onion — Heat the olive oil in a pan over medium heat and cook the chopped onion for about 5 minutes until soft and translucent. Set aside to cool slightly.

   ⏱5 min
2. 2
   • frozen spinach400 g
   • feta250 g
   • onion1
   • egg2
   • Parmesan50 g
   • ground nutmeg¼ tsp
   • black pepper½ tsp
   • salt¼ tsp

   Make the spinach filling — Squeeze any remaining liquid out of the thawed spinach with your hands, then chop it roughly and place it in a large bowl with the cooked onion, crumbled feta, eggs, parmesan, nutmeg, pepper and salt. Mix well to form the filling.

3. 3
   • phyllo dough270 g
   • butter100 g

   Stack the phyllo sheets — Preheat the oven to 180°C (350°F). Lay one sheet of phyllo on a work surface and brush it lightly with melted butter, then stack another sheet on top and brush again; repeat until you have a stack of about 4 sheets.

4. 4
   • frozen spinach400 g
   • phyllo dough270 g

   Fold the phyllo triangles — Cut the stacked phyllo lengthwise into 3-4 long strips. Place a spoonful of the spinach filling at the base of each strip, fold the corner over to form a triangle, then continue folding flag-style all the way up the strip. Repeat with the remaining phyllo and filling.

5. 5
   • sesame seeds1 tbsp
   • egg yolk1

   Brush and top the triangles — Arrange the triangles on a baking tray lined with parchment paper, brush the tops with the beaten egg yolk and scatter over the sesame seeds.

6. 6

   Bake until golden and crisp — Bake for about 25 minutes, until the börek are deep golden and crisp all over. Let them cool for a few minutes before serving warm.

   ⏱25 min