Spinach and Feta Borek

Instructions

1. Step 1

   Heat the oven to 190°C. Set out a roughly 23 x 33 cm baking dish.

   Cookware: baking dish, oven

2. Step 2

   Heat 1 tbsp (15 ml) of the olive oil in a large frying pan over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: frying pan, spatula

3. Step 3

   Add the spinach and cook over medium heat until wilted and most released liquid has evaporated. Remove the pan from the heat and let the mixture cool slightly.

   Timer: 7 min (fixed)

   Ingredients used: 500.0 gr Spinach

   Cookware: frying pan, spatula

4. Step 4

   Stir the feta, salt, and black pepper into the cooled spinach mixture.

   Ingredients used: 2.0 gr Black Pepper, 250.0 gr Feta Cheese, 1.5 gr Salt

   Cookware: frying pan, spatula

5. Step 5

   Whisk the eggs, milk, and remaining 4 tbsp (60 ml) olive oil in a mixing bowl until combined.

   Ingredients used: 2.0 piece Egg, 180.0 ml Milk, 60.0 ml Olive Oil

   Cookware: mixing bowl, whisk

6. Step 6

   Brush the baking dish with a little egg mixture. Layer in half of the phyllo, lightly brushing each sheet with egg mixture, then spread the spinach filling evenly over it. Cover with the remaining phyllo, brushing each sheet and the top; fold in the edges and scatter with sesame seeds.

   Ingredients used: 300.0 gr Phyllo Dough, 10.0 gr Sesame Seed

   Cookware: baking dish, pastry brush, spatula

7. Step 7

   Bake until deeply golden and the center reaches 74°C.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Let the borek rest before cutting it into 6 portions and serving.

   Timer: 10 min (fixed)

   Cookware: baking dish, cutting board, knife