Heat oven to 200 °C. Chop 600 g trimmed edible spinach and cook it in 15 g oil for 6 minutes at 160 °C until wilted and most juice has evaporated.

Ingredients

• 300 gPhyllo dough
• 600 gSpinach, raw
• 140 gCheese, feta
• 80 gEgg, whole, raw, fresh
• 70 gOil, olive, salad or cooking

Method

1. Heat oven to 200 °C. Chop 600 g trimmed edible spinach and cook it in 15 g oil for 6 minutes at 160 °C until wilted and most juice has evaporated.
2. Let spinach cool for 6 minutes, then mix in crumbled feta and egg. Filling should be moist but without free liquid; feta seasons it.
3. Line a pan with two phyllo sheets and brush with 10 g oil. Add two sheets with 20 g oil, the filling, two more sheets with 20 g oil, then brush the final two sheets with the remaining 5 g oil.
4. Cut the top into eight portions and bake 27 minutes at 200 °C until the börek is deeply golden and crisp.
5. Rest 9 minutes for the layers to settle, then serve two pieces per portion without an uncounted side.