Turkish-style spinach and feta pastries

 

Ingredients

1 pack Phyllo dough or Yufka (thawed)

300g Fresh spinach (chopped and wilted)

200g Feta cheese (crumbled)

1/2 cup Plain yogurt

2 large Eggs (one for filling, one for egg wash)

1/2 cup Butter (melted) or Olive oil

1 tsp Nigella seeds or Sesame seeds (for topping)

Salt and pepper to taste

Instructions

Prep the Filling:

Squeeze all excess moisture from the wilted spinach. In a bowl, combine spinach, crumbled feta, one egg, and a pinch of pepper.

Prepare the Liquid:

Whisk together the yogurt and melted butter (or olive oil). This will be brushed on the phyllo layers to keep them moist and create light, airy layers.

Layer the Dough:

Place one sheet of phyllo on a clean surface and brush lightly with the yogurt-butter mixture. Stack another sheet on top and repeat the process.

Add Filling and Roll:

Place a line of the spinach-feta mixture along the edge of the dough. Roll into a cylinder, then either coil into a spiral or leave straight.

Egg Wash and Topping:

Brush the tops with a beaten egg and sprinkle with nigella or sesame seeds.

Bake:

Bake at 180°C (350°F) for 25–30 minutes or until golden and crispy.

How to Make

Moisture Control:

Ensure the spinach is completely dry before mixing; excess moisture can make the pastry soggy.

Layering:

Use plenty of the yogurt-butter wash between layers to create light, airy pockets.

Resting:

Let the pastries sit for 5 minutes after baking to allow the steam to settle, which makes slicing easier.