Ottoman Lamb & Spinach Börek with Yogurt-Tahini Drizzle

Ingredients

• yufka sheets (or 1 package phyllo dough, thawed)6 sheets
• ground lamb500g
• fresh spinach, roughly chopped400g
• onion, finely chopped1 large
• garlic cloves, minced3
• pine nuts50g
• ground cinnamon1 tsp
• ground allspice1/2 tsp
• red pepper flakes1/2 tsp
• salt and freshly ground black pepperto taste
• unsalted butter, melted150g
• plain yogurt200g
• tahini2 tbsp
• lemon juice1 tbsp
• egg yolk (for brushing)1

Directions

1. 1

   Heat a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes. Remove with a slotted spoon and set aside, leaving any fat in the pan.

2. 2

   In the same skillet, add the onion and sauté for 3-4 minutes until soft. Add the garlic and pine nuts, cooking for 2 more minutes until the nuts are golden. Add the spinach in batches, wilting it down, then season with cinnamon, allspice, red pepper flakes, salt, and pepper. Cook for 2 minutes, then remove from heat and let cool slightly.

3. 3

   Preheat your oven to 180°C (350°F). Mix the cooled spinach mixture with the cooked lamb. In a small bowl, whisk the yogurt, tahini, and lemon juice until smooth; set aside.

4. 4

   Brush a 23x33cm baking dish with some melted butter. Lay one yufka sheet on a clean surface and brush it generously with butter. Spread a thin layer of the lamb-spinach filling (about 1/3 cup) over the entire sheet. Place another yufka on top, press down gently, and repeat with more filling, ending with a yufka. You'll have three layers total. Cut into squares (or diamonds) with a sharp knife, then brush the top with a beaten egg yolk mixed with a little water.

5. 5

   Bake for 30-35 minutes, or until the top is deeply golden and crispy. Let rest for 5 minutes, then drizzle generously with the yogurt-tahini sauce and serve warm.