Crispy Turkish Borek with Spinach & Feta

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Finely chop the spinach and put it in a bowl.
2. Heat the olive oil in a pan over medium-high heat. Sauté the onion until golden, then add it to the spinach with the crumbled feta. Season with salt and pepper.
3. Whisk together the eggs, olive oil (or neutral oil) and milk in a separate bowl.
4. Preheat the oven to 375°F (190°C).
5. Brush the bottom of a 9x13 pan with olive oil.
6. Divide the phyllo sheets into 3 equal sets. Layer 2 sheets, brushing each with the egg and milk mixture, then add 2 more, brushing with the sauce, then 2 more. If each set has more than 6 sheets, repeat until the first set is used up.
7. Spread half the spinach mixture over the phyllo. Repeat with the second set of phyllo sheets, brushing every layer with the egg and milk mixture, then add the rest of the spinach filling.
8. Top with the remaining phyllo, brushing every layer, then brush the top with the sauce. Cut the börek into 8 pieces and sprinkle with sesame and nigella seeds.
9. Bake for 45 to 60 minutes, until the top is completely golden.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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