Borek with dried tomatoes and spinach

Ingredients:

6 pieces of filo pastry (yufka)
450 g cleaned and frozen spinach (or 1 kg fresh)
1 large onion
100 g feta cheese
2 eggs
1,5 cups Turkish yogurt
1/2 cup olive oil
Milk
7-8 sun dried tomatoes
Salt, pepper, red pepper flakes, chili powder
Black cumin seeds

Directions:

• Set the oven to 180C.

• Prepare the filling: Dice the onion and saute in a pot in a little olive oil.
• Add in the spinach and cook until it is cooked through. Drain the excess water.
• Chop and mix in the feta cheese. Have a taste and add salt if necessary. Sprinkle with pepper.
• Cut the dried tomatoes into thin slices and add to the spinach.

• Combine the yogurt, olive oil, one of the eggs + the white of the other egg and a pinch of salt in a bowl. Add milk until the mixture has a creamy consistency.
• Grease a baking pan and lay down one of the filo pastries into the pan so that its edges remain outside.
• Spread some of the yogurt mixture onto the filo pastry.
• Lay down and wrinkle the second and third layers of filo pastry so that they are completely inside the pan. Cover them with the yogurt mixture.
• Spread the filling on top of the third layer, and add the other layers in a similar fashion. You should end up using almost all of the yogurt mixture.
• When the last layer is added, fold in the edges of the bottom layer on top. Mix the remaining egg yolk to the remaining yogurt mixture, add a pinch of chili powder. Pour this mixture on top of the borek and sprinkle with black cumin seeds.
• Bake until the top is golden brown and crispy. You may turn up the temperature to 200 after about 10 minutes.