Borek

Common fillings include spinach and cheese, minced meat, potato, or cheese on its own. The filling is wrapped in thin pastry such as filo, rolled, folded into parcels or layered in a tray.

Brush the pastry lightly with melted butter or oil, then bake at 180°C until deeply golden and crisp, usually about 30–40 minutes for a tray. Let it rest for a few minutes before cutting so the layers hold together.

Keep the unused filo under a clean, slightly damp tea towel while you work, and brush each sheet lightly with oil or melted butter. Don’t leave the stack uncovered between layers.

Yes. Freeze it before or after baking, wrapped well to prevent freezer burn. Bake unbaked pieces from frozen until golden and hot through, or thaw baked borek in the fridge before reheating.

Cool it promptly, cover it and refrigerate; eat it within two days. Reheat until steaming hot throughout, in an oven at about 180°C to revive the crisp pastry.

Serve it warm with yoghurt, a crisp salad or olives. It also works as part of a spread with dips and other small savoury pastries.

They are related kinds of filled pastry, but not identical. Spanakopita is a Greek pie traditionally filled with spinach and feta, while borek comes in many shapes and fillings, including meat, potato and cheese.