Turkish Spinach Borek (Crispy Phyllo Pie)

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. In a separate bowl, whisk the eggs, 1/2 cup light olive oil (or neutral oil) and 1 cup milk.
4. Preheat the oven to 375°F.
5. Brush the bottom of a 9×13 pan with olive oil.
6. Divide the phyllo sheets into 3 equal sets. Layer 2 sheets in the pan, brushing each with the egg and milk mixture; repeat with 2 sheets at a time until the first set is used.
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 add the rest of the filling.
8. Cover with the remaining phyllo, brushing every layer and then the top with the egg and milk mixture. Cut into 8 pieces and sprinkle with sesame seeds 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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