Pine nut, feta, spinach and mint börek

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Combine the cooked spinach, feta, toasted pine nuts and mint in a bowl. Add just enough double cream to bind, then season well. Set aside.
2. In another bowl, whisk together the yogurt, milk and olive oil. Lay out a sheet of filo on a clean work surface and brush with some of the yogurt mixture (keep the remaining filo sheets covered with a damp tea towel so they don’t dry out). Repeat with the remaining sheets of filo, layering them up as you go. Fold the filo layers in half like a book and brush again with the yogurt mix (you may have some yogurt mix left over). 
3. Cut the filo in half horizontally, then again vertically to create four even rectangles. Divide the filling equally among the four rectangles, putting about 1 heaped tablespoon of filling on each, leaving a 2cm gap from the bottom of the short side facing you. Roll each piece tightly to create four cigar-shaped cylinders. Transfer to a baking tray lined with nonstick baking paper, brush with a little oil and bake for 15-20 minutes, turning halfway, until golden and crisp. Serve sprinkled with extra mint leaves, feta and pine nuts.