Spinach and Cheese Borek

• Pre-heat oven to 180.
• Remove any stalks from your greens and blanch for a minute then plunge into cold water and drain.
• Dry the greens by laying them out on a clean tea towel and placing another on top and pressing.
• Chop the greens and mix with the cheese – taste and season if needed – Feta can be quite salty so you might not need to add any.
• Now for the pastry – you want to end up with a length 4 sheets wide and 2 sheets thick, overlapping and buttered between each seet.
• Lay the first, brush with butter and lay the 2nd with a slight overlap and the third and fourth.  Then lay the next layers.
• Spread a sausage of your filling all the way along the bottom edge of the pastry all the way to each end.
• Roll up into a long sausage and then coil and place on a greased baking tray.   Liberally brush with egg.
• Bake for 25-30 mins – you want it golden no burnt!

Now pour a glass of Kara red or rose and enjoy!