Borek feta & spinach by Laurent Mariotte

Ingredients

4 servings

• 8 sheets of filo pastry
• 1 kg fresh spinach
• 200 g Greek PGI feta cheese
• 1 onion
• 1 teaspoon 4-spice blend
• 1 clove of garlic
• 100 g unsalted butter
• 2 tablespoons sesame seeds
• salt and pepper

Steps

1. 1

   Wash and stem the spinach, then drain. Peel the onion and garlic and finely chop them. Sauté them in a large pan with 10g of butter and sprinkle with the four-spice blend. Over high heat, add the spinach and cook until the cooking water has evaporated, stirring occasionally.

2. 2

   Add the crumbled feta, season with pepper, and mix. Let cool slightly and drain the mixture.

3. 3

   Preheat the oven to 200°C.

4. 4

   Unroll a sheet of phyllo dough, with the longest edge facing you, and brush it with melted butter. Place a second sheet on top and brush it with melted butter as well.

5. 5

   Spread the filling in a log shape 2 cm from the edge, then roll it up. Place it in a greased round baking dish. Repeat with the remaining filling, arranging it in a spiral. Brush with butter one last time and sprinkle with sesame seeds.

6. 6

   Bake for 30 minutes and serve warm.