Step 1

To make the yogurt mix: Whisk together eggs, yogurt, and olive oil in a medium bowl. Set aside.

Step 2

In a large skillet on medium-high heat, sauté the onion, garlic, and ground meat until the meat is cooked and the onions are translucent.

Step 3

In a separate bowl, combine spinach, dill, parsley, cheese, olive oil, salt, and pepper.

Step 4

Mix in meat and onion mixture with spinach and dill mixture. This is your filling.

Step 5

Preheat the oven to 350 F or 180 C. Brush the bottom and edges of a 9x13-inch pan with oil.

Step 6

Separate the phyllo dough into 2 sets (12-14 pieces each) and keep them covered so they don't dry out. Half will go on the bottom of the pie and half will go on the top.

Step 7

Place 2 sheets in the prepared pan and brush lightly with oil. Fold any hanging edges into the center.

Step 8

Set a third phyllo sheet into the greased pan. Using a brush, spread 2-3 tablespoons of the yogurt mix. Fold any hanging edges into the center.

Step 9

Repeat this pattern of 2 phyllo sheets, light oil, 1 phyllo sheet, and yogurt mix until one set of phyllo sheets is used.

Step 10

Once one set is used, spread the filling evenly across the topmost layer.

Step 11

Repeat the earlier pattern until all phyllo sheets are used up. In the top half, you can use less yogurt mix between layers, as you want to save about ½ cup.

Step 12

Using a serrated knife, cut the Börek into 12 even squares.

Step 13

After using all of your phyllo sheets, take the remaining ½ cup of yogurt mixture and pour evenly across the top of the burek.

Step 14

Sprinkle 2 tbsp of sesame or nigella seeds on top.

Step 15

Bake for 35-40 minutes, until golden brown.

Step 16

Let the borek cool for 10 minutes before serving. Enjoy!