Spinach and Feta Tray Börek with Yogurt Custard

What you need

• 400 g (14 oz) phyllo sheets, about 12 sheets, thawed; Turkish yufka if available
• 400 g (14 oz) fresh spinach, washed
• 1 medium onion, finely chopped
• 250 g (9 oz) feta, crumbled
• 1 handful flat-leaf parsley, chopped
• 2 large eggs
• 200 ml (3/4 cup) whole milk
• 100 g (1/2 cup) plain yogurt
• 100 ml (1/2 cup) olive oil, divided
• 40 g (3 tbsp) butter, melted
• salt, to taste
• black pepper, to taste
• 1 tbsp sesame or nigella seeds, for the top

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Brush a 23 x 33 cm (9 x 13 in) baking dish with a little of the melted butter.

2. 2

   Warm 2 tbsp of the olive oil in a large frying pan over medium heat. Cook the onion until soft and pale gold, 5-6 min.

3. 3

   Add the spinach a handful at a time and stir until it wilts and the pan is nearly dry, 4-5 min. Season with salt and pepper and spread it on a plate to cool.

4. 4

   Squeeze any leftover liquid out of the spinach, then mix it in a bowl with the feta and parsley.

5. 5

   In a jug, whisk the eggs, milk, yogurt, the rest of the olive oil and the rest of the melted butter until smooth. Keep back about 4 tbsp of this custard for the top.

6. 6

   Lay 2 phyllo sheets in the dish, letting any excess climb the sides. Brush them generously with the custard.

7. 7

   Add 2 more sheets, crumpling them slightly to fit, and brush again. Repeat until about half of the phyllo is used.

8. 8

   Spread the spinach filling evenly over the layered sheets.

9. 9

   Cover with the remaining phyllo in the same way, 2 sheets at a time, brushing each pair with custard.

10. 10

    Fold any overhanging edges onto the top. Pour the reserved custard over the surface and scatter the seeds on top.

11. 11

    Cut the börek into 8 squares with a sharp knife, going right down to the base.

12. 12

    Bake until puffed and deep golden, 40-45 min.

13. 13

    Let it rest for 10 min so the layers set, then recut along the lines and serve warm.

Imported from sourandsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.