Börek

Method

1. saute5 min
   spinach wilted and dry
   Wilt the spinach and cook off visible moisture, then cool it. Wet filling steams the pastry from inside and destroys the crisp layer structure.
2. mix2 min
   even filling
   Combine cooled spinach, feta, egg and pepper. Keep the mixture crumbly rather than wet so it stays between layers instead of soaking through them.
3. mix1 min
   brushable wash
   Whisk yogurt with olive oil. This thin wash separates and seasons the sheets while supplying enough fat for browning.
4. assemble12 min
   thin, even layers
   Layer filo in an oiled pan, brushing lightly between sheets, add the filling in an even layer, then cover with the remaining brushed sheets. Keep unused filo covered so it does not dry and crack before assembly.
5. bake35 min
   375°F / 190°C, deeply golden
   Bake until the top and bottom are crisp and deeply golden. Pale pastry is usually still leathery between layers; give the moisture time to escape before cutting.