Spinach and Feta Börek

Ingredients

• 400 g frozen spinach, thawed and drained
• 250 g feta, crumbled
• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 egg
• 50 g Parmesan, grated
• ¼ tsp ground nutmeg
• ½ tsp black pepper
• ¼ tsp salt
• 270 g phyllo dough
• 100 g butter, melted
• 1 tbsp sesame seeds
• 1 egg yolk, for brushing

Method

1. 1.

   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.

2. 2.

   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.

   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.

   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.

   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.