This Crispy Turkish Spinach Borek is Easier to Make Than You Think!

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Finely chop the spinach and put it in a bowl.
2. Heat 2 tbsp olive oil in a pan over medium-high heat. Cook the diced onion until golden, then add it to the spinach along with the crumbled feta. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Whisk together the eggs, 1/2 cup light olive oil and 1 cup milk in a separate bowl.
4. Preheat the oven to 375°F.
5. Brush the bottom of a 9×13 pan with olive oil.
6. Count the phyllo sheets and divide by 3 to get three sets. Layer 2 sheets in the pan, brushing each with the egg and milk mixture. Add 2 more sheets, brushing each, then 2 more, brushing each. If each set has more than 6 sheets, repeat until the first set is used up.
7. Spread half of the spinach filling over the phyllo. Layer the second set of phyllo on top, brushing every sheet with the egg and milk mixture, then spread the rest of the filling over it.
8. Cover with the remaining phyllo, brushing every layer and then the top with the egg and milk mixture. Cut the borek into 8 pieces and sprinkle with 1 tbsp sesame seeds and 1 tbsp 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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