Borek spinach

Method

1. 1 Sauté the spinach with onions until all the water has evaporated, then squeeze out the excess water.
2. 2 Squeeze out the excess water until no more water drips; if the filling is wet, the dough will burst and the cake will become watery.
3. 3 Mix the vegetables with crumbled feta cheese and pepper; no salt is needed for this filling.
4. 4 Spread the kernels in a strip along the edge of the yufka leaf, then roll them into a long, thin tube.
5. 5 Twist the tubes into a spiral shape and arrange them in the round tray from the center outwards.
6. 6 Brush with the egg, milk, and olive oil mixture, then sprinkle with sesame seeds and bake at 190 degrees for 30 minutes.

With an appliance

• Oven 1 hr

  Bake at 190 degrees for 30 minutes on the middle rack, brushing with egg wash once more at minute 18.