Spinach Feta Börek Pie

• Phyllo Pastry(250 g)
• Spinach(400 g)
• Feta(200 g)
• Eggs(3)
• Onion(1)
• Garlic(2 cloves)
• Fresh dill(15 g)
• Fresh parsley(15 g)
• Olive oil(5 tbsp)
• Yogurt(4 tbsp)
• Milk(2 tbsp)
• Nutmeg(¼ tsp)
• Black pepper(¾ tsp)
• Salt(½ tsp)
• Cucumber(1)
• Greek yogurt(200 g)
• Lemon(1)

Method

1. 1

   Preheat the oven to 200°C. Finely chop {Onion}, mince {Garlic}, and roughly chop {Fresh dill} and {Fresh parsley}.

   ~8 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook {Onion} for 4 minutes until softened, then stir in {Garlic}. Add {Spinach} in batches and cook until wilted and any moisture has mostly evaporated, about 6 minutes. Season with {Nutmeg}, {Black pepper}, and {Salt}.

   ~10 min

3. 3

   Transfer the spinach mixture to a bowl and let it cool for 2 minutes. Crumble in {Feta}, mix in {Eggs}, {Fresh dill}, {Fresh parsley}, and {Yogurt} to make a thick, spoonable filling.

   ~4 min

4. 4

   Brush a 22-24cm ovenproof skillet or pie dish with a little of the {Olive oil}. Layer in about two-thirds of the {Phyllo Pastry}, brushing lightly with more {Olive oil} as you go and letting some overhang the sides. Spread in the spinach filling, then scrunch the remaining {Phyllo Pastry} over the top. Mix {Milk} with 1 beaten spoonful of the filling from the bowl and brush over the top for a glossy finish.

   ~6 min

5. 5

   Bake the börek for 22 minutes until the pastry is crisp and golden and the center is set.

   ~22 min

6. 6

   While it bakes, grate or finely chop {Cucumber} and mix with {Greek yogurt}, the juice of half the {Lemon}, {Olive oil}, {Salt}, and {Black pepper}. Cut the remaining {Lemon} into wedges. Serve the börek in thick wedges with the cucumber yogurt alongside.

   ~12 min