Börek with spinach and cheese

Ingredients for 3 servings:

• 5 yufka dough sheets
• 1 can feta cheese, or amount as needed
• 300 g spinach, frozen
• 80 g margarine or butter
• 500 ml milk
• 500 g yogurt
• 20 g olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Mix the yogurt and milk together. Open the pastry sheets, place them on top of each other, and then cut them in half, as they are usually too large for a standard baking tray at home. Place the thawed spinach in a bowl and add feta cheese as desired. Brush the baking tray with a little olive oil. Place one pastry sheet on the baking tray and brush it with yogurt and milk, then place another pastry sheet on top and brush it with yogurt and milk. You can use a little more yogurt and milk mixture so that it can be well absorbed into the dough. Then spread half of the spinach and cheese mixture on top and brush two more pastry sheets with yogurt and milk. Now cover the remaining spinach with cheese and the last of the coated pastry sheets. Let the whole thing rest for 15 minutes so that the dough can absorb the mixture. Brush the top layer with margarine and bake in a preheated oven at 200°C for 20-25 minutes.