Spiraled Turkish Borek with Feta and Spinach

Preheat the oven to 375F (190C). Lightly grease a 10-inch round baking pan or oven-safe skillet with olive oil.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Saute the diced onion for 4-5 minutes until softened and translucent. Let cool slightly.

In a large bowl, combine the crumbled feta, squeezed spinach, sauteed onion, parsley, dill, black pepper, and red pepper flakes. Mix well and set aside.

In a separate bowl, whisk together 1 egg, the Greek yogurt, milk, remaining olive oil, and melted butter until smooth. This is the soaking mixture that gives borek its signature texture.

Lay out one sheet of phyllo dough and brush it generously with the yogurt-egg mixture. Layer a second sheet on top and brush again. Spoon a thin line of the filling along one long edge.

Roll the phyllo sheets into a long, thin cylinder around the filling, keeping it fairly loose to allow for puffing. Coil the cylinder into a spiral and place in the center of the prepared pan.

Repeat with the remaining phyllo and filling, continuing the spiral outward from the center until the pan is filled with one large coiled pastry.

Beat the remaining egg and brush it generously over the top of the borek. Sprinkle with sesame seeds and nigella seeds.

Bake for 30-35 minutes until the top is deep golden brown and the pastry is crisp and flaky. The yogurt mixture creates layers that should be visible when sliced.

Let the borek rest for 5-10 minutes before slicing into wedges. Serve warm with a side of fresh tomatoes and olives.