This practical börek is made by layering dry yufka sheets with spinach and white cheese filling, then baking it without boiling. Slice and serve hot.
Sauté the onion in cooking oil until softened. Add the chopped spinach and cook until it releases its liquid and the liquid evaporates. Once cool, mix in the crumbled white cheese.
Whisk together the milk, cooking oil, and eggs.
Lay one yufka sheet in a baking pan and drizzle it with some of the liquid mixture. Spread a thin layer of filling on top. Continue layering the yufka and filling in this order, finishing with a yufka sheet on top.
Drizzle the remaining liquid mixture over the top and bake in an oven preheated to 180°C / 355°F until golden brown. If the top gets too dark during baking, loosely cover it with aluminum foil.
Important: Generously drizzle the oil-and-milk mixture between the yufka layers or the börek will dry out in the oven. Allergen information: Contains wheat (gluten), milk, and dairy products.
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