500 gr filo pastry
1 glass of milk
1/4 cup olive oil
4 tbsp flour
4 tbsp butter
1 kg fresh spinach
4 fresh onions finely cut
1/2 a cup crumbled paški sir cheese
4 tbsp of finely cut fresh herbs such as parsley
salt and pepper
plenty of butter for the gluing of filo pastry
1 egg mixed with a bit of water for the egg wash
In a large pot heat the olive oil and cook the onions along with the spinach until all liquid is evaporated. Season, add the cheese and set aside.
At the mean time heat the butter and add the flour. Pour in the milk and stir very well. Cook until the sauce has thickened, stirring occasionally. Leave the sauce to cool a bit and then add the eggs and the spinach. Your filling for the bureks is ready!
Cut the filo in two. Place one on top of the other and butter the top phyllo sheet. Place some filling in one side of the fillo and start rolling up tightly, into a spiral. Continue with the rest of the filo sheets.
Brush the boreks with the eggwash and cook the boreks for about 20 minutes in the middle of a pre-heated oven at 200 o C, until the top and the bottom gets brownish.