Spinach, Egg and Feta Börek Bake

Ingredients

• 270 g filo pastry sheets
• 300 g baby spinach
• 200 g feta cheese
• 3 eggs
• 1 onion
• 60 g butter
• 1 tsp dried mint
• 1 tbsp sesame seeds
• 0.5 tsp black pepper

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Finely dice the onion and soften in 10g butter for 5 minutes. Add the spinach and wilt over a high heat. Squeeze out all excess water and chop roughly.

2. 2

   Mix the spinach and onion with the crumbled feta, 2 beaten eggs, dried mint and black pepper.

3. 3

   Melt the remaining butter. Brush a 30x20cm baking dish with butter. Layer 4 sheets of filo in the dish, brushing each with butter and letting the edges overhang.

4. 4

   Spread the spinach filling evenly over the filo. Fold the overhanging pastry over the filling, then layer the remaining filo sheets on top, brushing each with butter and tucking in the edges.

5. 5

   Beat the remaining egg with a splash of water and brush over the top. Scatter with sesame seeds.

6. 6

   Bake for 30–35 minutes until deep golden and crisp. Leave to cool for 10 minutes before slicing into squares.