Spinach and Cheese Berek

Ingredients

• 3 tablespoons corn oil
• 2 cloves garlic
• 1 large dry onion
• hot chili powder, to taste
• 1 tablespoon salt
• nigella seeds or black seeds for the filling
• 1 kilo spinach
• 1/2 kilo feta cheese
• nigella seeds and toasted sesame seeds for garnish
• baklava dough
• For brushing the dough
• 1 egg
• 4 tablespoons oil
• 1/2 cup milk

Method

1. Place the finely chopped onion and garlic in a pan with a little oil and soften them slightly. Add nigella (black) seeds and hot pepper, then add the chopped, washed, and well-drained spinach.
2. Stir the filling until it wilts. Remove the berek filling from the heat, then add the feta cheese and mix.
3. Unroll the phyllo (baklava) pastry on a countertop or marble surface and brush it with a layer of beaten egg mixed with oil and milk.
4. Spread the spinach-and-cheese berek filling along the length of the phyllo sheet and roll it lengthwise. Then coil the long rope-like pastry inward to form a large wrapped circle.
5. Brush the top of the pastry with oil and sprinkle with nigella and sesame seeds. Bake the spinach and cheese berek in a preheated oven at 200°C. When the underside is browned, brown the top.
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