1packetfilo pastry(you can use Jus Roll's Filo which has 7 sheets in it.)
3cupsmilkapprox. 700ml
4eggs
100mlolive oil
½tspblack pepper
400gFeta Cheese
200gbaby spinachwashed
1bunch of parsleyapprox. 80 g
1small bunch of dillapprox. 40 g
Sesame seeds or nigella seedsfor garnish
Instructions
Brush the baking dish with olive oil.
Whisk 3 of the eggs in a mixing bowl, add the milk and remaining olive oil and keep whisking until all is mixed.
To prepare the filling, chop the washed herbs and baby spinach roughly, place together into a bowl with crumbled feta and the black pepper. The herbs can be chopped slightly finer than the spinach, with baby spinach all we will need to do will be running our knife through it to chop them into slightly smaller pieces.
Whisk the last remaining egg in a small bowl and set aside. We will brush the top with this.
Start building the borek into the oiled baking dish. Take your first sheet and place it onto the bottom of the dish in an uneven and wrinkly fashion. Drizzle the filo with approx. 1/6 of the milk-egg mixture. Sprinkle 1/6 of the filling and move onto the next layer by repeating the same thing.
After repeating this with six layers of filo and filling, cover the last layer of the filling with the last sheet of filo, brush it with the egg that was kept aside, and sprinkle with black sesame and sesame seeds.
Bake it in the oven pre-heated to 180C/Gas 4 for around 40 minutes until it is golden and crispy.