Only a year ago I was actively learning swedish at a language school in Holborn. I was getting pretty good I thought until I actually went to Sweden and talked to real swedish people and realised I had a very long way to go. Nobody could understand me and my confidence was crippled! Anyway as part of my weekly ritual before class I would head into a Simit Sarayi, a Turkish bakery on Southampton Row. I would look forward to  their delicious savoury flaky pastries with feta and spinach, the perfect recharge before getting my brain frazzled further after a long day in the office.

This is my completely inauthentic version of a spinach and feta borek, notably I haven’t used filo pastry. However this version has the main elements of crispy layers from the puff pastry, sesame toastiness and feta tang. It’s super easy to make and I served it mezze style with hummus and a pomegranate and mint salad. Also delicious for breakfast and snacks the following day 🙂 Again another dish I’m looking forward to making when people come over, one day in the near future I hope.

Spinach and feta pastry

olive oil and seasoning

Preheat the oven to 190 degrees and lightly oil a baking dish. I used my trusty enamel oblong baking dish 22cm x 17cm.

Firstly chop the greens and the onion. Gentry fry the onion in olive oil on a low to medium heat with a pinch of salt for 5-10 minutes until softened then add the greens and cook for another 5 minutes until wilted and has lost most of its moisture. Season with salt and leave to the side whilst you prepare the pastry.

Half your pastry sheet and lay one half into the pie dish. Spoon over the greens and then crumble over the feta cheese. Take it to the edges, you don’t need to leave a crust. Lay the other half of the pastry on top and press  down lightly. I didn’t seal mine particularly as it isn’t a pie with a crust.

Brush the top with the egg yolk and then sprinkle with the sesame seeds and za’atar. That’s it! Place in the oven for 30 minutes keeping an eye on it after 20 minutes so it doesn’t burn. Once out of the oven let it cool for a further 20 minutes or so. Slide out onto a chopping board and cut into squares.