Crispy Layered Feta Spinach Borek

🔥 Prep

• Rinse the 250g fresh spinach, remove tough stems, and chop coarsely.
• Peel and finely dice the 1 pcs yellow onion.
• Peel and mince the 2 cloves garlic.
• Crumble the 150g feta cheese into a bowl.
• Scoop out the 100g ricotta cheese.
• Chop the 2 tbsp dill (about 8g).
• Measure 45 ml olive oil and 30 g butter; melt the butter separately.
• Beat the 1 pcs egg in a small bowl.
• Measure the 1 tsp black sesame seeds, 0.25 tsp nutmeg, 0.5 tsp salt, and 0.5 tsp black pepper.

🔥 Cook

• 1. Heat a large skillet over medium heat, then sauté the diced onion for 3 minutes until translucent.
• 2. Add the minced garlic and cook for 30 seconds until fragrant.
• 3. Add the chopped spinach, toss, and cook for 4-5 minutes until wilted; season with 0.25 tsp salt, 0.25 tsp black pepper, and a pinch of nutmeg; remove from heat and let cool slightly.
• 4. In a mixing bowl combine the cooked spinach mixture, crumbled feta, ricotta, chopped dill, remaining 0.25 tsp salt, 0.25 tsp black pepper, and the beaten egg; mix until homogeneous.
• 5. Lay out one sheet of phyllo dough on a clean surface, brush lightly with melted butter (about 5 g), then place another sheet on top and brush again; repeat until you have used half of the 200 g phyllo (about 8-10 sheets) to form a base layer.
• 6. Spoon the spinach-feta filling along the long edge of the layered phyllo, leaving a 2 cm border, then roll tightly into a log.
• 7. Coil the log into a spiral shape on a parchment-lined baking sheet, tucking the end underneath.
• 8. Brush the top of the spiral with the remaining melted butter (about 20 g) and drizzle with the remaining 30 ml olive oil; sprinkle the 1 tsp black sesame seeds evenly over the surface.
• 9. Bake in a pre‑heated oven at 180°C (350°F) for 25‑30 minutes until the phyllo is golden brown and crisp.
• 10. Remove from oven and let rest for 5 minutes before slicing.

🔥 Serve

• Slice the borek into wedges and arrange on a serving platter.
• Garnish with an extra sprinkle of fresh dill and a lemon wedge on the side.
• Pair with a simple cucumber‑tomato salad or tzatziki sauce for dipping.