Summary

Ingredients

• 250 g spinach leaves, frozen
• 1 small onion (s)
• 1 clove garlic
• olive oil
• Salt and pepper, black, freshly ground
• 1 pack Yufka pastry sheets or filo pastry, approx. 400 g (large sheets pastry)
• 250 g yourt 10% fat
• 100 ml milk
• 2 egg (s), size L
• 1 dash olive oil
• 250 g feta cheese made from sheep`s milk
• Black cumin
• sesame

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Instructions

1. For an oval baking dish, size 30 x 20 x 7 cm.
2. Heat some olive oil, dice the onion and garlic and sauté in the olive oil. Add the frozen spinach and heat in an open saucepan. Season to taste with salt and pepper. Turn up the temperature towards the end so that as much liquid as possible evaporates.
3. Mix the yogurt, milk, eggs and olive oil. Cut the feta into small pieces with a fork.
4. Grease the form with a little olive oil. Place the first yufka leaf in the pan and let the edges overlap. This closes the stratified one at the end.
5. Roughly cut the large yufka leaves and crumple them a little. Layer as follows:
6. 1. Yufka dough, yogurt mix
7. 2. Yufka dough, yogurt mix
8. 3rd half of the sheep`s cheese, yufka dough, yoghurt mix
9. 4. Spinach, yufka dough, yogurt mix
10. 5. Yufka dough, yogurt mix
11. 6. Remaining sheep cheese, yufka dough, yogurt mix
12. If there is still Yufka and yoghurt left, continue. The edges that protrude from the first sheet are folded over the last layer of Yufka and generously coated with the rest of the yoghurt mix. Sprinkle with a mixture of black cumin and sesame seeds.
13. Bake in the preheated oven at 200 ° C top / bottom heat for about 30 minutes.