Borek feta & spinach by Laurent Mariotte

Method

1. 1

   Wash and peel the spinach, drain it. Peel the onion and garlic and chop them. Make them blond in a large hopper with 10 g of butter and pour the four spices. On high heat, add spinach until their cooking water evaporates, stirring occasionally.

2. 2

   Add the crumbled feta with your fingertips, pepper and mix. Let it cool down and drain.

3. 3

   Preheat the oven 200°C.

4. 4

   Roll a sheet of filo paste, the longest edge towards you, and spread it with melted butter. Place a second sheet over it and also coat it with melted butter.

5. 5

   Divide the topping into a section 2 cm from the edge, then roll it on itself. Place it in a buttered round mould. Do the same with the rest of the trim and snail. Butter one last time and sprinkle sesame seeds.

6. 6

   Bake for 30 minutes and serve warm.

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