Pastry pie with spinach and minced meat

Ingredients for 6 servings:

• 900 g leaf spinach, frozen
• 4 large onions, diced
• 4 clove(s) garlic, chopped
• 1 bunch parsley, flat-leaf, chopped
• 750 g minced beef
• 2 tbsp lemon juice
• 1 pinch of nutmeg
• 200 g feta cheese, crumbled
• 4 tbsp breadcrumbs
• 5 eggs
• 1 pc. dough (yufka or fillo dough, about 450 – 500 grams)
• 1 tbsp sesame seeds
• 1 tbsp black cumin
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Börek

Thaw the spinach, squeeze out excess water, and roughly chop. Sauté two of the chopped onions in olive oil, add the spinach, and cook for 3-4 minutes. Transfer to a bowl and let cool. Brown the minced meat in batches in olive oil, cook until thoroughly cooked, and transfer to a second bowl to cool. Sauté the remaining onions and garlic in a little oil and add to the minced meat. Add the parsley, season with salt, pepper, and lemon juice, and let cool. Once the spinach has cooled, drain off any remaining liquid. Season with salt and pepper, add the feta, beaten eggs, and breadcrumbs. Line the bottom of a large (greased) baking dish with overlapping pastry sheets, allowing the pastry to hang over the edge of the dish. There should be enough pastry sheets left over to cover the pie twice with pastry. Brush the pastry in the dish with olive oil. Then add the minced meat mixture to the dish, followed by the spinach. Fold the overhanging pastry sheets over the filling and brush with oil. Trim the remaining pastry sheets to the size of the dish and place on top, brushing each one with oil. Press the pastry sheets down lightly. Using a sharp knife, lightly cut the pastry into portions (only the top layer), as the pastry becomes very crispy and difficult to cut after baking. Bake at 200°C for about an hour, then sprinkle with sesame and black cumin seeds after about 30 minutes. Serve immediately from the oven or let it cool and enjoy cold.