Spinach Börek

Method6 steps · about 35 min

1. 1

   Step 1: Mix the egg (1) and milk (1 cup) in a small bowl. Separately wash and dry the spinach thoroughly, then chop it.

   Uses 1 egg · 1 cup milk · 100 g Baby fresh spinach

2. 2

   Step 2: Heat 2 tablespoons olive oil in a frying pan. Add the chopped spinach and onion (1) and cook, stirring, until soft.

   Uses 2 tbsp olive oil for the filling · Washed dried chopped spinach · 1 onion

   
3. 3

   Step 3: Transfer the cooked filling to a bowl and turn off the heat. Coat the pan with the remaining 1 tablespoon olive oil. Lay the two large pastry sheets in the pan with their edges overhanging, then spread the mixed egg and milk over the sheets.

   Uses Cooked spinach and onion filling · Remaining 1 tbsp olive oil for the pan · 2 large yufka/phyllo sheets, fresh or thawed, large enough to overhang the pan · Mixed egg and milk wash

   
4. 4

   Step 4: Spread the cooked spinach and onion filling over the pastry and add the crumbled feta.

   Uses Pastry sheets in oiled pan with egg and milk wash · Cooked spinach and onion filling · 100 g feta cheese (smashed with fork)

   
5. 5

   Step 5: Fold the overhanging pastry inward from the corners to close the börek completely. Set the pan over medium-low heat.

   Uses Filled open spinach and feta börek

   
6. 6

   Step 6: Cook for about 10 minutes on one side, carefully flip, and cook the other side for about 10 minutes. Continue as needed until both sides are golden and crisp and the egg-and-milk filling is fully set. Serve with optional yogurt and lemon slices.

   Cook both sides of the börek · 20 minUses Closed spinach and feta börek in the pan · Yogurt, optional, to serve · Lemon slices, optional, to serve