Ingredients

• 500 g phyllo pastry sheets
• 800 g fresh spinach
• 2 piece onion
• 200 g feta cheese
• 6 tbsp olive oil
• 100 g butter
• 3 piece eggs
• 150 ml milk
• 3 tbsp fresh dill
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare spinach filling

   Wash spinach thoroughly and chop roughly into 2cm pieces. Heat 3 tbsp olive oil in a large pan over medium heat for 1 minute. Add chopped onions and cook for 5-6 minutes until soft and translucent. Add spinach and cook for 8-10 minutes until wilted and excess water evaporates. The mixture should be dry, not watery. Do not overcook or spinach will become mushy.

2. Season the mixture

   Remove pan from heat and let cool for 5 minutes. Crumble feta cheese into small pieces and add to spinach mixture along with chopped dill, salt, and pepper. Mix gently to combine evenly. Taste and adjust seasoning as needed. The mixture should be well-seasoned but not overly salty. Do not add cheese while mixture is hot or it will melt completely.

3. Prepare phyllo layers

   Preheat oven to 180°C. Melt butter in a small pan over low heat for 2-3 minutes until completely liquid. Remove phyllo from package and cover with damp towel. Brush a 35x25cm baking dish with melted butter. Layer half the phyllo sheets, brushing each sheet with butter before adding the next. Work quickly to prevent drying. Do not skip buttering any layer or börek will be dry.

4. Add filling layer

   Spread the cooled spinach filling evenly over the phyllo base, leaving 1cm border around edges. The filling should be in a single, even layer about 1.5cm thick. Cover with remaining phyllo sheets, again brushing each layer with melted butter. Press edges gently to seal. Do not overfill or the börek will burst during baking.

5. Prepare egg wash

   Whisk eggs and milk together in a bowl until well combined and slightly frothy. Pour this mixture evenly over the top phyllo layer, allowing it to soak in for 2-3 minutes. The egg wash should cover the entire surface and seep between layers. Do not pour too much in one spot or it will create soggy areas.

6. Score and bake

   Using a sharp knife, score the top layers into serving squares, cutting only halfway through. Bake for 35-40 minutes until golden brown and crispy on top. The börek should sound hollow when tapped and edges should be deeply golden. Let rest for 10 minutes before cutting completely. Do not open oven door during first 30 minutes or börek may collapse.

Tips

Comments (0)