Borek with Spinach
454gr Filo Pastry
50ml Extra Virgin Olive Oil
157.5 ml of Milk
120ml of Water
1 teaspoon of Salt
For the filling:
300gr cooked or frozen chopped Spinach (excess water squeezed out)
30gr crumbled Feta Cheese
1 finely chopped Onion
1 tablespoon of Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black pepper
You will also need a greased ovenproof casserole dish
How to prepare
Pre-heat the oven to 175˚C.
Whisk together the eggs, olive oil and milk.
Heat the olive oil add onion, salt and pepper and cook for 2 or 3 minutes.
Add the spinach and cook 1-2 minutes, take off the heat to slightly cool then stir in the cheese.
Place two sheets of the filo pastry in the bottom of the casserole dish and over the sides.
Spread 2 or 3 tablespoons of the egg mix on top of the pastry.
Take another two sheets of pastry, fold them in half and place on top of the egg mixture.
Spread all the filling mixture onto the pastry.
Layer the pastry and the egg mix on top and continue the process until all the pastry is used.
Fold the sides of the bottom layer over.
Pour the remaining egg mix on top (this prevents it from burning whilst cooking).
Place the dish in the fridge for 2-3 hours (this helps to crisp the pastry during cooking).
Bake for 20-25 minutes or until golden brown.
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