Spinach and Cheese Börek

Rinse the spinach, roughly chop it, and squeeze out excess water. Finely chop the onion.

Heat 2 tbsp of oil in a wide skillet, sauté the onion for 4–5 minutes until translucent, add the spinach, and simmer covered for 7–10 minutes until wilted. Season with salt and black pepper, remove from heat, and let cool completely.

Crumble the feta, add the cooled spinach and 1 egg, and mix to combine the filling.

Combine the plain yogurt, 1 egg, and the remaining oil. Unroll the phyllo sheets and cover them with a towel to prevent them from drying out.

Take two sheets of phyllo, brush with the yogurt mixture, spread a strip of filling along the edge, and roll up into a log. Place the roll into a greased baking dish in a spiral; repeat until the dish is filled.

Brush the top of the börek with the remaining yogurt mixture and let it rest for 10 minutes while the oven heats to 190°C.

Bake for 35–45 minutes until evenly golden brown. Let it rest for 10 minutes, then slice and serve warm.