30min · 12 servings For the Spinach Filling • 1 tbsp olive oil • 2 medium onion (finely diced) • 1 clove garlic (finely chopped) • ½ finely chopped red chilli (optional) or ¼ tsp chili flakes • ½ tbsp tomato paste • ½ TSP freshly ground black pepper • 1 TSP paprika • ½ TSP salt • 750 g spinach (washed, dried and chopped) For the Sauce • 1 whole egg • 2 egg whites (the yolks to use for egg wash) • ⅓ cup full fat milk • ⅓ cup vegetable oil For Rose Shaped Borek • 3 sheets fresh yufka (they usually are sold round shape) (Turkish filo pastry) • ¼ cup melted butter • 2 egg yolks • sesame seeds or nigella seeds (to sprinkle on top)
