Sesame Seeds and Nigella Seeds for garnish(optional)
Instructions
Cheese and Spinach Filling
Add hot water to a large pot, add spinach and let it cook for 2-3 minutes on medium heat. Then, strain the cooked spinach and squeeze the excess water, and set them aside.
In a bowl, mix feta cheese, shredded mozzarella cheese, cooked spinach, Nigella Seeds, and salt.
Milk Mixture
Add the egg, milk, and butter to a bowl and mix until combined.
Assembly
Preheat your oven to 350 degrees F. Grease an 8-inch baking dish or a cast iron skillet.
Place two layers of phyllo sheets on a flat surface. Brush it generously with the milk mixture.
Add about a half cup of cheese filling to the phyllo sheet, leaving 2-inch behind. Fold the edges over the filling and roll it into a log. Then, carefully roll from the edges inward to form a spiral shape.
Place the spiral in the prepared baking dish. Form another log and attach it to the end of the first spiral. Keep repeating until you have a big spiral formed.
Pour the rest of the milk mixture on the borek. Sprinkle with sesame seeds and nigella seeds.
Bake in the oven for about 35-40 minutes or until the borek is golden brown and crispy. Broil if needed.
Let it cool for about 15 minutes then cut it into slices.
Serve it with a cup of black tea and enjoy.
Video
Notes
Cover phyllo dough sheets with a damp tea towel so it doesn't dry out.
You can replace cheese filling with ground beef or ground lamb filling.
You can use frozen spinach for the filling if you prefer.
Storing the borek: You can store cooked borek in the fridge in an airtight container for up to 3 days. Store in the freezer for about two weeks.
Reheating in the oven: Reheat in the Preheated oven at 350 degrees F for 10-15 minutes.
Reheating in the air fryer: Reheat at 400 degrees F for 5-8 minutes.
Nutrition: Please note that the nutrition label provided is an estimate only.