This borek requires the triangle shaped filo leaves that you can buy from online Turkish grocery stores (e.g. www.tulumba.com).

This borek is our creation that carries the essential elements of the spinach borek but it is far more convenient to serve as an appetizer, when you have guests.

Thaw the frozen spinach with two tablespoons of olive oil. Do not add any water or salt. Add the black pepper, mix and let the spinach cool as you prepare the rest of the filling.

Mash the feta cheese with a fork in a bowl.

Grate the parmesan and mozzarella cheeses into the same bowl.

Separate the egg white from the yolk and add it to the cheese mixture; save the egg yolk, it will be used later.

Add the cheese mixture to the spinach, mix well.

Melt the butter in a small bowl.

If you were not able to find triangular filo leaves, cut your circular or rectangular leaves into small triangles as shown below.

You are ready to start assembling the boreks. Follow the procedure below for each filo leaf.

Brush the filo leaf with melted butter.

Put about two tablespoons of the filling close to the rounded edge of the filo leaf.

Fold the two opposite corners of the leaf onto the filling and start rolling.

Continue rolling - once you get use to this, it will take a few seconds to roll a borek.

When you are done, dip the tip of the triangle in water. This is your glue that holds the the borek together. The water in the picture below looks reddish because we had just used that water to bring the sun dried tomatoes (for another borek recipe) back to life. Why should a perfectly good water go to waste?

Place each borek on your baking tray lined with oven paper.

Mix the egg yolk with half and half.

Brush the egg yolk - half and half mixture on the boreks and then sprinkle them with black caraway and sesame seeds.

Preheat the oven to 350F.

Place the tray on the center rack and bake for 45 minutes. Serve them piping hot right out of the oven.