Börek Assortment (Spinach and Feta Filled Filo Pastries)

• 60 ml Olive oil
• 200 g Greek yogurt
• 1 Egg
• ½ tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Spinach
• 20 g Fresh parsley
• 250 g Feta cheese
• 300 g Phyllo dough

1. Heat the oven to 190°C (375°F). Lightly oil a baking dish (about 23 x 33 cm) with a little of the olive oil.
2. Whisk the greek yogurt, egg, most of the olive oil (reserve about 1 tbsp for the top), fine sea salt and black pepper until smooth. This is your brushing mixture for layering the pastry.
3. Put the spinach in a bowl and squeeze it firmly to remove excess moisture, then separate it with your fingers. Finely chop the fresh parsley, crumble the feta cheese, and mix all three together; taste and adjust with a pinch more fine sea salt and black pepper if needed.
4. Lay a sheet of phyllo dough in the dish, letting the edges overhang, then brush lightly with the yoghurt mixture. Repeat with 5 to 6 sheets, brushing each one, to create a base.
5. Spread over half the spinach and feta filling in an even layer. Add 3 to 4 more sheets of phyllo dough, brushing each with the yoghurt mixture, then add the remaining filling.
6. Finish with the remaining phyllo dough sheets, brushing each with the yoghurt mixture. Fold the overhanging pastry in neatly, then brush the top with the reserved olive oil for extra colour.
7. Using a sharp knife, score the top into portions without cutting all the way through to the base. Bake for 30 to 35 minutes until deeply golden and crisp, and the centre feels hot when a knife is inserted.
8. Rest for 10 minutes so the layers settle, then cut through fully and serve warm or at room temperature. It is ideal sliced for sharing as part of a spread.

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