Step 1

Wash and blanch the fresh spinach in boiling water for 30-40 seconds, then transfer the blanched spinach to a colander and place it under cold water to cool it.Crumble the feta on a plate with a fork. Whisk the egg in a large bowl. Transfer the feta to the bowl with the egg and add one tablespoon of melted butter, the blanched spinach and the soda water. Stir all ingredients to combine them.

Step 2

Place a single filo pastry sheet on a flat surface and brush it lightly with melted butter. Fold the pastry sheet lengthwise in the middle with the butter inside and line the ends. Doubling the pastry will ensure that the filo pastry does not break when forming the borek.

Step 3

Spoon spinach and feta filling into the left end of the filo pastry. Brush egg white along the ends of the filo pastry. Fold the bottom left corner of the filo over the filling and line the ends to create a triangular shape. Continue folding in the borek over the flat pastry until all open sides of the borek are covered with filo and secure.

Step 4

Heat plenty of cooking oil at a high temperature in a frying pan. Fry the boreks on both sides to golden colour. Use a slotted turner or tongs tool to turn them.

Step 5

Serve the boreks straight out of the pan with fresh salad on the side or with a glass of ayran or kefir.