The only reason spinach börek stays doughy is a wet filling. Spinach gives up a great deal of liquid as it cooks; put it on the pastry without driving that off in the pan or pressing it out in a sieve and the bottom layer will never cook.
Ingredients
For the mixture
For the börek
For the top
Method
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Cook the spinach
Cook the onion in olive oil for 5 minutes, add the spinach and cook for 10 minutes until it has released all its liquid and that liquid has gone.
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Drain
Tip the filling into a sieve and press with a spoon to force out the rest of the liquid, then cool it.
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Finish
Mix in the cheese, salt and pepper.
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Make the sauce
Whisk the milk, oil and eggs.
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Build the tray
Lay a sheet in a greased tray and wet it with sauce. Lay the second sheet and spread half the filling.
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Finish the layers
Carry on with a third sheet, sauce, the rest of the filling and the last sheet.
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Bake
Brush with egg yolk and scatter with sesame and nigella seeds. Bake at 180 degrees for 35 minutes.
Tips
- Press the liquid out of the spinach in a sieve; this step decides whether the börek cooks at all.
- Do not put the filling on hot, as the steam sticks the layers together.
- Be generous with the sauce on the sheets; a dry edge shatters in the oven.
Nutrition
Values are per serving and approximate.