1 package of phyllo dough, use 1lb #4 Apollo, usually 21-22 phyllo sheets
2 eggs
7 Tbsp oil (100ml)
14 Tbsp kefir (200ml), if you don’t have kefir, use 5.3oz Greek yogurt small cup mixed with 3 Tbsp water
2 tsp baking powder
1 tsp salt
Put these in a bowl and mix well. Filling ingredients #1:
1 egg
10oz (300gr) crumbled feta cheese
Put these in a bowl, mix the egg first and then mix well after you add the cheese. Swirl around the cheese will crumble, don’t flatten with a fork. Filling ingredients #2:
300gr fresh spinach or 200g frozen. Don’t trim the fresh one. It’s OK.
4 cups or 1l water
Put the spinach in a pot, 4 cups (1l) water and slightly boil for 5 mins. Drain good.
Mix filling #1 and #2. Instructions:
Spread 1 sheet and add about 1Tbsp to 1 and 1/4Tbsp of the spread.
Add another sheet, add 1Tbsp to 1 and 1/4Tbsp of the spread then add about 1 1/2 Tbsp of the filling.
Slightly fold the edges on both sides if you want, but you don’t have to. It will eliminate some dry edges, but it’s optional.
Roll from top to bottom, then roll so it becomes curved like a snail. Place in a well oiled pan (4Tbsp oil) or even better a pan with parchment paper.
Do the same for the remaining sheets, you might have to make one with 3 sheets, it really doesn’t matter.
Brush the remaining spreading on top of each pastry. If you ran out, use a mix of 3Tbsp water and 1Tbsp oil to brush. Add optional sesame seeds on top.
Bake on 400F (200C) for about 20-25 mins, you’ll see the golden brown color.
