Turkish Spinach & Feta Borek

Ingredients

• 7 sheets phyllo pastry
• 2-3 tablespoons extra virgin olive oil
• 1/2 cup skim milk
• 2 medium free range eggs
• 1 pinch salt

Filling

• 300 g frozen chopped spinach (drained REALLY well!)
• 1/3 cup crumbled feta, good quality
• 1 brown onion, grated
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper

Directions

1. 1

   To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.

2. 2

   In a bowl, whisk the eggs, olive oil & milk.

3. 3

   Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.

4. 4

   Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.

5. 5

   Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.

6. 6

   Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.

7. 7

   Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.

8. 8

   Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.