Turkish Boerek with Spinach and Feta Cheese

For the filling:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté minced garlic, chopped onion and spinach until soft, for about 5 minutes. In a medium-sized bowl, combine spinach mixture with crumbled feta cheese. Add a bit of salt and freshly ground black pepper to taste.

In a medium-sized bowl, whisk together milk, eggs and remaining olive oil. Season with a bit of salt and freshly ground black pepper.

Preheat oven to 180°C or 360°F. Grease a baking dish (I used 30×20 cm or 12×8 inch rectangular dish) with a bit of olive oil.

Lay a phyllo dough sheet in the middle of the baking dish, folding the ends inside and creating waves of dough. Smear with a bit of milk mixture. Spread half of the filling over the softened phyllo dough and cover with another layer of phyllo dough. Fold the ends and smear with the milk mixture again, followed by the rest of the spinach feta 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.

Bake for 25–30 minutes. You’ll see that it’s ready when the top of the boerek is golden-brown, just like in the picture. Enjoy!