Börek (Cheese and Spinach)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, then add the minced garlic and cook for 1 minute until fragrant.

2. 2

   Add the chopped spinach to the skillet in batches, stirring frequently until all moisture has evaporated, about 8-10 minutes. The spinach should be completely dry; excess moisture will make the börek soggy. Transfer to a colander and let cool for 5 minutes.

3. 3

   In a large bowl, combine the cooled spinach mixture with the crumbled feta, ricotta, parsley, dill, nutmeg, salt, and pepper. Mix gently until well incorporated. Stir in the beaten egg to bind the filling.

4. 4

   Preheat your oven to 375°F (190°C). Brush a 9-by-13-inch (23-by-33-centimeter) baking dish with melted butter.

5. 5

   Place one sheet of filo pastry in the prepared baking dish, allowing it to drape slightly over the edges. Brush lightly with melted butter. Repeat with 5-6 more filo sheets, brushing each layer with butter.

6. 6

   Spread the spinach and cheese filling evenly over the filo base, leaving a 1-inch (2.5-centimeter) border on all sides.

7. 7

   Layer the remaining filo sheets on top of the filling, brushing each sheet with melted butter before placing the next one. Fold any overhanging edges inward and brush the top layer generously with butter.

8. 8

   Using a sharp knife, cut the börek into 12-16 pieces (either squares or diamonds) before baking. This prevents the filo from shattering when cut after cooking.

9. 9

   Bake for 25-30 minutes until the top is deep golden brown and crispy. The börek is ready when you hear a slight crackle from the pastry.

10. 10

    Remove from the oven and let rest for 3-5 minutes before serving. Serve warm or at room temperature with lemon wedges or yogurt sauce if desired.