Spinach Borek (Spinach Pastry)

Ingredients

• 1/2 packageTurkish yufka or 1/2 package phyllo
• 1 kg fresh spinach or 1 package frozen spinach
• 1 onion, chopped
• 2 C feta cheese, crumbled
• 1 C gruyere, parmesan or any other hard cheese, grated
• 2 Tbs oil
• 1 tsp salt
• a pinch of pepper
• 1/4 C oil for brushing dough

Ingredients for topping

• 3 eggs
• 1 C milk
• 1 yogurt
• sesame seeds

Directions for spinach filling

1. Squeeze frozen spinach and chop.
2. Cook onions in oil and add chopped spinach. Cook for a few minutes.
3. When it cools add cheese,salt and pepper. Stir well.
4. If you use fresh spinach, chop spinach. Add salt, pepper and  cheese.
5. Stir well.

Directions for borek

1. Oil a baking pan.
2. Take a sheet of phyllo or yufka. Cut phyllo in halves, yufka into quarters.
3. Brush the dough with oil. Put some filling on the long edge and roll up like a thick cigar to opposite end.
4. Start from the center of the pan and roll it like a snake.
5. Continue rolling each cigar around the previous one until the whole pan is filled.
6. Whisk milk, yogurt with eggs.
7. Pour the mixture over the borek.
8. Sprinkle sesame seeds.
9. Refrigerate it for some hours.
10. Preheat oven 190 C.
11. Bake borek for about 45 minutes, until brown on top and cooked from the bottom.

Note:The same borek you can prepare with cheese filling

Ingredients for potato - cheese filling

• 2 C potatoes, mashed
• 1 C feta cheese, crumbled
• 1 C gruyere cheese, grated
• 1/2 C parmesan cheese, grated
• 1 egg , beaten

Combine all the ingredients