TURKISH SPINACH & FETA BOREK

Turkish Spinach & Feta Borek image

Provided by Um Safia

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

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7 sheets phyllo pastry
2 -3 tablespoons extra virgin olive oil
1/2 cup skim milk
2 medium free range eggs
1 pinch salt
300 g frozen chopped spinach (drained REALLY well!)
1/3 cup crumbled feta, good quality
1 brown onion, grated
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper

Steps:

To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
In a bowl, whisk the eggs, olive oil & milk.
Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.

Nutrition Facts : Calories 301.6, Fat 17.6, SaturatedFat 4.7, Cholesterol 104.8, Sodium 444.2, Carbohydrate 25.9, Fiber 3.3, Sugar 2.6, Protein 11.3