Börek with spinach and feta

Ingredients for 4 servings:

• 250 g leaf spinach, frozen
• 1 small onion(s)
• 1 garlic clove(s)
• olive oil
• Salt and pepper, black, freshly ground
• 1 pack of yufka or filo pastry, approx. 400 g (large pastry sheets)
• 250 g yogurt 10% fat
• 100 ml milk
• 2 eggs, size L
• 1 dash of olive oil
• 250 g feta cheese made from sheep’s milk
• Black cumin
• sesame

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For an oval baking dish, size 30 x 20 x 7 cm. Heat a little olive oil, finely dice the onion and garlic, and sauté in the olive oil. Add the frozen spinach and heat in an uncovered pan. Season with salt and pepper. Towards the end, increase the heat to evaporate as much liquid as possible. Mix the yogurt, milk, eggs, and olive oil. Tear the feta into small pieces with a fork. Grease the dish with a little olive oil. Place the first yufka sheet in the dish, overlapping the edges. This will seal the layered mixture. Roughly tear the large yufka sheets and crumple them slightly. Layer as follows: 1. Yufka dough, yogurt mix 2. Yufka dough, yogurt mix 3. Half of the feta cheese, yufka dough, yogurt mix 4. Spinach, yufka dough, yogurt mix 5. Yufka dough, yogurt mix 6. Remaining feta cheese, yufka dough, yogurt mix If there is still yufka and yogurt left, continue. Fold over the edges that extend from the first layer of yufka and spread generously with the remaining yogurt mix. Sprinkle with a mixture of black cumin and sesame seeds. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.