Börek Lasagna with Spinach and Feta

Ingredients

• 1 Red Onion
• 1 clove garlic
• 1 Zucchini
• 400 g frozen spinach (thawed)
• 200 g Feta Cheese
• 200 g Cherry tomatoes
• 4 tbsp olive oil
• Salt
• Pepper
• 1 pinch chili flakes
• 2 Eggs (size M)
• 150 ml oat drink (oat milk)
• 12 sheets phyllo dough
• 1 tsp black sesame seeds

Instructions

1. 1.

   Peel and chop the onion and garlic. Wash the zucchini and cut it into cubes. Place the spinach in a sieve and squeeze out any excess water. Crumble the feta cheese. Wash and halve the tomatoes.

2. 2.

   Heat 1 tbsp of oil in a pan, sauté the onion and garlic over medium heat for 3 minutes. Then add the zucchini and sauté for 5 minutes. Add the spinach and feta, sauté for 1 minute. Season with salt, pepper, and chili flakes. Whisk the eggs with the milk, then season with salt and pepper.

3. 3.

   For the Börek Lasagna, grease a baking dish with 1 tsp of oil. Layer 3 sheets of phyllo dough on top of each other and place them in the baking dish. Spoon some of the spinach filling over the dough, then pour some of the egg mixture over it and layer with another 3 sheets. Repeat with the filling and egg mixture, then add another 3 sheets. Finally, add the tomatoes and the remaining egg mixture, then top with 3 more sheets. Drizzle the sheets with the remaining oil and sprinkle with sesame seeds.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan, Gas: Mark 2–3) for 25–30 minutes. Remove from the oven, cut into pieces, and serve.