Spinach-tomato-feta börek from the tray

Ingredients for 4 servings:

• 1 pc. Yufka pastry sheets or puff pastry
• 400 g spinach, frozen
• 4 tomatoes
• 2 onions
• 2 cloves garlic
• 1 pack of sheep’s cheese
• 1 egg(s)
• 100 ml milk
• 40 ml olive oil
• some salt and pepper
• some Pul Biber or paprika powder
• sesame
• Black cumin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Dice the onions and garlic and sauté in a pan with a splash of olive oil until translucent. Add the frozen spinach and heat until thawed. Season the spinach with salt, pepper, and pul biber. Remove the pan from the heat. Crumble the feta into the pan and mix. Line a baking sheet with parchment paper. Line the sheet with a first layer of yufka. If the pastry sheets are too small to fit on the baking sheet, place several layers of yufka next to each other, slightly overlapping. Mix the eggs, milk, and olive oil (dough glue). Spread about 3-4 tablespoons of this over the yufka dough. Spread a layer of spinach mixture on top, about 3-4 tablespoons. Next, add another layer of yufka, which is then moistened with the dough glue. Continue cooking the börek layer by layer (yufka, glue, filling) until all the filling is used up. Place thin tomato slices on the second-to-last layer. Cover everything with a layer of yufka and brush the top with pastry glue. If there’s not enough pastry glue, mix more! The yufka shouldn’t be dry in the last layer. Sprinkle some sesame seeds and black cumin seeds on the dough. If using puff pastry, one layer on top and one on the bottom is sufficient. Bake the baking sheet in a preheated oven at 180°C (top/bottom heat) for at least 30 minutes until crispy brown. To serve, cut the börek into small squares.