Byrek

Ingredients

• Filo pastry
• 300 g spinach
• 200 g feta
• 1 onion
• 2 eggs
• Butter or oil

How to make it

1. Cook spinach and onion until dry. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Mix with feta and eggs. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
3. Layer filo with butter and filling. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Bake until crisp and golden. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.