Turkish Borek with Spinach and Feta Cheese

Make the filling
1 Heat a lug of olive oil in a large skillet over medium heat. Sauté minced garlic, chopped onion and spinach until soft, for about 5 minutes. In a medium-sized bowl, combine it with crumbled feta cheese. Add a bit of salt and freshly ground black pepper to taste.
Make the milk mixture
1 In a medium-sized bowl, whisk together milk, eggs and olive oil. Season with a bit of salt and freshly ground black pepper.
Assemble the borek
1 Preheat the oven to 180 °C or 360 °F. Grease a backing dish (I used 30x20 cm or 12x8 inch rectangular dish) with a bit of olive oil. Lay a phyllo dough sheet in the middle of the baking dish, folding the ends inside and creating waves of dough. Smear with a bit of milk mixture. 
2 Spread half of the filling over the softened phyllo dough, cover with another layer of phyllo dough, fold the ends and smear with the milk mixture again, following by the rest of the spinach feta filling. 
3 Put the third and the last layer of phyllo dough on top of the filling, fold the edges and pour the rest of the milk mixture on top. Bake for 20-25 minutes. You'll see that it's ready when the top of the borek is golden-brown, just like on the pictures. Enjoy!