Börek with spinach and feta cheese

Ingredients:

Pie

• 10 sheets of filo pastry – thaw overnight (if using frozen)
• 3 tablespoons of vegetable oil
• 0.5 cups skim milk
• 1 large egg + 2 yolks – separate (1 egg for the milk mixture – 2 yolks for brushing)
• 2 tablespoons of yogurt
• 0.5 tsp salt
• 1/4 tsp black pepper

Filling

• 0.5 kg fresh spinach, washed and dried
• 1 medium onion, peeled and chopped
• 1 tbsp. l. olive oil
• 1/4 teaspoon salt
• 1/4 tsp black pepper (optional)
• 2 tablespoons sesame seeds
• 1 cup feta cheese, crumbled

Preparation:

1. Whisk together olive oil, milk, 1 egg, yogurt, salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet. Add the onion and cook until fragrant, 3-5 minutes. Then add the spinach, salt, and pepper. Cover the skillet with a lid. Cook over medium heat until the spinach wilts, about 5 minutes. Stir and turn off the heat. Let sit for 15 minutes.
3. Once the filling has cooled, use a sieve to squeeze out all the excess juice. Place the spinach in a bowl, add the feta cheese, and mix gently.
4. Line a baking sheet (approximately 30x40 cm) with parchment paper. Lightly spray with vegetable oil.
5. Place 2 sheets of filo dough on a baking sheet and brush with 3 tablespoons of the milk mixture.
6. Repeat the same thing again.
7. Place 1 sheet of filo pastry and spread the spinach and cheese filling evenly over it, leaving 1 cm from the edges.
8. Place 2 more sheets of filo pastry on top and brush with 3 tablespoons of the milk mixture.
9. Place the remaining dough on top and brush with 2 tablespoons of the milk mixture.
10. Cover the börek with cling film and refrigerate for at least 2 hours or overnight.
11. Before baking, preheat oven to 175°C.
12. Carefully cut the börek into desired pieces. Brush them with 2 egg yolks and sprinkle each piece with black and white sesame seeds.
13. Place in oven and bake until golden brown, 30-35 minutes.
    
    Serve immediately.