Step 1

Whisk olive oil, milk, 1egg, yogurt, salt and pepper in a bowl until combined.

Step 2

Heat 1 tablespoon of olive oil in a large pan. Add the chopped onion and cook until fragrant, 3-5 minutes. Add the spinach, salt and pepper. Close it with a lid. Cook it, in medium heat, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it sit for 15 minutes.

Step 3

When it cools down, using a mesh strainer, strain it from all of its juices. Place it in a bowl, add the feta cheese and stir it gently until combined.

Step 4

Line a baking sheet (mine is 12Xwith parchment paper. Lightly spray it with vegetable oil.

Step 5

Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture.

Step 6

Repeat the same process one more time.

Step 7

Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1/2 inch space on the edges and corners.

Step 8

Continue with placing 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture TWICE.

Step 9

Place the last phyllo dough on top and brush it with 2 tablespoons of the milk mixture.

Step 10

Cover it with stretch film, place it in the fridge and let it rest at least 2 hours or overnight.

Step 11

When ready to bake, heat the oven to 350 F. degrees.

Step 12

Slice the borek evenly as desired. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds.

Step 13

Transfer it into the oven and bake until it is golden brown, 30-35 minutes.

Step 14

Serve immediately.