Spinach and Feta Pie - Ispanaklı Peynirli Börek

Preparing the Spinach Filling

1. Melt the butter in a large pan on medium heat and add the onions.
2. Sauté the onions until slightly brown and add the freshly ground black pepper along with the flaked chili (optional).
3. Sauté for a few seconds before adding the spinach.
4. Cook the spinach for 5 minutes or until they lose most of its volume, remove it from the heat and let it cool down for 10 minutes.
5. Prepare the sauce while the spinach is cooling down.
6. When the spinach is cooled down, add the feta cheese and nicely combine it together.

Preparing the Sauce

1. Place 2 eggs and 1 egg white in a small bowl and whisk until combined.
2. Add the milk and vegetable oil, stir and set aside.

Building the Boreks

1. Preheat the oven to 180° C (360° F).
2. Place the yufka sheets on the kitchen top and cut them into 8 triangles. You should have 24 triangles altogether.
3. Take one of the triangles and drizzle 1-1 ½ tablespoon of the sauce. Use a brush to spread it evenly.
4. Cover the triangle with another piece of triangle pastry, and drizzle with more sauce.
5. Put 1 ½ to 2 tablespoon of the spinach and feta filling on the large side of the triangle, leaving 2 centimeters on each side.
6. Fold the outer corners over and start rolling the pastry tightly into a rectangular parcel. Set it aside and continue with the remaining yufka and filling.
7. Line a baking tray with silicone paper and place the borek parcels ½ cm away from each other.
8. Make an incision in the middle of the parcels using a sharp small knife, leaving 2 cm on both sides.
9. Brush them with egg yolk and sprinkle on some sesame seeds or nigella seeds.
10. Place the tray in the hot oven and bake for 30 to 35 minutes, until they have turned golden brown and crispy.