Think Turkish food and what comes to mind? A greasy kebab and chips, hastily scoffed on the street on a Friday night, perhaps?
But there’s so much more to the cuisine from this richly historic country, where fresh fish and abundant vegetables are as much a part of the diet as meat.
200g baby spinach, roughly chopped
1 standard block of feta
2 green chillies, chopped (seeds in or out)
2 spring onions, sliced
Big handful of dill, chopped
250g fresh filo sheets
4 tbsp whole milk
2 tbsp extra virgin olive oil
Salt and pepper
1. Put the feta in a mixing bowl and mash it.
Add the chopped baby spinach, chillies, spring onions, dill and quite a lot of salt and pepper.
2. Brush the base of a large frying pan with extra virgin olive oil then mix the rest of the oil with the milk. Lay one of the large sheets of filo over it so that it drapes over the sides.
3. Spoon in half the filling, then rip another piece of filo in half.
Take one half and tear it into large pieces, dip them into the milky olive oil mix before laying them roughly on top.
4. Then spoon on the rest of the filling, before repeating the other half in the same way.
5. Fold the filo that is hanging over the edges back over the top, and brush again with the milky oil.
6. Now put the pan on a medium heat and cook for five to six minutes each side, before cutting into wedges and serving with yogurt if you fancy.