10Phyllo Dough sheets – thawed overnightif using frozen
1/2cupof skim milk
For the filling:
20oz.(1 lbs.) fresh baby spinach, washed and dried ( I used a salad spinner)
1onionpeeled and chopped
1/4teaspoonsalt* see note
2tablespoonssesame seedsI used black and white
For The Egg Wash
Whisk olive oil, milk, 1egg, yogurt, salt and pepper in a bowl until combined.
Heat 1 tablespoon of olive oil in a large pan. Add the chopped onion and cook until fragrant, 3-5 minutes. Add the spinach, salt and pepper. Close it with a lid. Cook it, in medium heat, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it sit for 15 minutes.
When it cools down, using a mesh strainer, strain it from all of its juices. Place it in a bowl, add the feta cheese and stir it gently until combined.
Line a baking sheet (mine is 12X17) with parchment paper. Lightly spray it with vegetable oil.
Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture.
Repeat the same process one more time.
Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1/2 inch space on the edges and corners.
Continue with placing 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture TWICE.
Place the last phyllo dough on top and brush it with 2 tablespoons of the milk mixture.
Cover it with stretch film, place it in the fridge and let it rest at least 2 hours or overnight.
When ready to bake, heat the oven to 350 F. degrees.
Slice the borek evenly as desired. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds.
Transfer it into the oven and bake until it is golden brown, 30-35 minutes.
Note: Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.