Preparation

 Let the filo dough thaw in the package. Finely chop the onion and garlic. Saute it in a large pan. Gradually add the spinach until it has wilted. Drain the mixture in a colander and squeeze out most of the moisture. Place the sauteed spinach in a bowl and crumble in the feta. Add half of the beaten egg and the coarsely chopped walnuts. Season with a small pinch of salt and a generous pinch of pepper.

 Heat the oven to 200 degrees. Remove the filo dough from the packaging and place it on a plate or board under a slightly damp tea towel so that it does not dry out. Sprinkle a little flour on the counter or table and place a sheet of filo dough on it and brush with some butter and repeat this and stick 3 more sheets to this so you have a long strip. Place another layer of filo piece of 4 slices over this so that you have used a total of 8 sheets.

 Spread the spinach mixture as a long strip over the long side of the strip. Then roll it up gently and not too tight. Brush the top of the roll with a little butter. Then turn the roll, it is possible that the filo dough will tear slightly. Fix it with the remaining pieces of filo dough and stick with some butter. Place the filo pastry on a baking tray lined with baking paper. Brush with the rest of the egg and sprinkle with some sesame seeds if desired. Bake the borek in the oven for 30 minutes until done and golden brown.

 Tip: at the Turkish supermarket they often sell fresh filo dough, which is often stronger and easier to process than the frozen version.
 

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