- For the filling:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 medium sized onion chopped
- 500 grams spinach roughly chopped
- 250 grams feta cheese
- Salt and freshly ground black pepper
- For the milk mixture:
- 150 ml milk
- 2 eggs
- 5 tablespoons olive oil
- 3 big sheets phyllo dough
- Sesame seed
- Firstly, preheat the oven to 180ºC.
For the filling - Heat a lug of olive oil in a large skillet over medium heat. Sauté minced garlic, chopped onion and spinach until soft, for about five minutes. Add the crumbled feta cheese and mix. Add a bit of salt and freshly ground black pepper to taste.
Milk mixture – Whisk together all the ingredients and season with a bit of salt and freshly ground black pepper.
To assemble the boerek
Grease an oven dish with a bit of olive oil. A 30x20 cm rectangular dish will do the trick. Lay a phyllo dough sheet in the middle of the baking dish, folding the ends inside and creating waves of dough. Brush with the milk mixture generously until well moistened. Spread half of the spinach filling over the moistened phyllo dough, cover with another layer or two of phyllo dough, smear with the milk mixture again, followed by the rest of the spinach filling. Put the third and the last layer of phyllo dough on top of the filling, fold the edges and pour the rest of the milk mixture on top. Sprinkle with sesame seed and bake for 25-30 minutes. You'll see that it's ready when the top of the boerek is golden-brown. Enjoy!