Ingredients:

• 1kg ½ fresh spinach leaves
• 250g “kaymak” (creamy dairy product, similar to clotted cream)
• 6 eggs
• 350g feta cheese
• 250g mascarpone
• 3 tablespoons of oil
• Yufka (home made) or phyllo dough
• 200g butter (melted)
• Oil for the yufka leaves
• Salt

Procedure for the filling:

Wash the spinach and squeeze all the water out of it (do this with your hands). 

Chop the spinach finely and salt it. Leave it for half an hour to stand. 

Spinach should look like this:

In the meantime:

Mix the eggs together and add 3 tablespoons of oil in a medium bowl. Then add the mascarpone, feta cheese and “kaymak”. After mixing all of these ingredients well, add spinach (well squeezed) to them and mix again.  Don’t forget a little bit of salt and oil.

Mixture should look like this:

Take a non stick baking sheet and pour a little bit of oil all over it (don’t miss the edges).

Put 3 leaves of homemade yufka or phyllo dough on the baking sheet. Put half of the spinach mixture on the leaves. Sprinkle the spinach with some of the melted butter. 

Put again 3 leaves of the homemade yufka or phyllo dough on the spinach and continue by putting the rest of the spinach mixture on it. Sprinkle again some butter and finish with 3 leaves of yufka or phyllo dough.

Cut the whole plate in cubes not to big not to small.

Preheat the oven at 200°C and leave it for about 40 minutes until it turns golden brown.

Put 1 tea cup of water, a little bit of butter, and some salt in a small casserole and let it boil

Take the pastry out of the oven – about 5 minutes before it is ready and pour the substance all over the pastry. Put the pastry for another 5 minutes in the oven

Done…

This is the result:

You can also roll the yufka. Then you will have this as a result.

Bon appétit !!