Note: To make the dough for the borek, you must begin this recipe one day in advance.
For the dough – sift the flour and salt onto a work surface. Dissolve the yeast in a small amount of cold water, then slowly add it to the flour. Adding small amounts of water as you go, mix with your hands to form a loose dough. Knead well for several minutes until smooth and pliable. Place the dough into a large greased bowl, cover with a tea towel and refrigerate overnight to prove.
Remove the dough from the fridge and punch it down to remove the air. Leave in a cool place for 2 hours or until the dough has doubled in size. Place the dough on a floured surface, then roll and stretch it out to 1cm in thickness, and 25cm by 35cm in size. You can use any leftover dough to make more borek of different sizes, or to bake bread.
To assemble – combine the filling ingredients in a large bowl and mix well to incorporate. Place the filling in the centre of the borek dough and fold it in on all sides to cover. Seal with water.
To cook – preheat an oven to 250°C. Turn the borek over onto a lined baking tray, score the dough with a knife and bake for 20 minutes or until browned. Allow to cool slightly before serving.
1kg baker’s flour
700ml cold water
10g fresh yeast
spinach & cheese filling
600g spinach leaves, washed
150g feta cheese
½ cup olive oil
1 handful fresh herbs, such as dill, parsley & mint