Spinach burek

Method

1. Heat the oven to 200°C and oil a round tin about 30 cm across.
2. Soften the onion in two spoons of the oil over a low heat until it is translucent but not coloured, then let it cool. Warm onion will start to cook the eggs.
3. Salt the shredded spinach and work it with your hands for a minute, then squeeze the water out in fistfuls. Wet spinach is the one thing that reliably ruins this pie — the bottom layers go grey and slack.
4. Mix the spinach with both cheeses, the eggs, the cooled onion and plenty of pepper. Taste before you add more salt; sirenje carries a lot.
5. Whisk the remaining oil with the soured milk to make a thin brushing liquid.
6. Lay out two sheets of filo, brush them and spread a line of filling along one long edge. Roll into a loose rope — loose, so it has room to swell — and coil it into the middle of the tin.
7. Carry on with the rest, coiling each new rope around the last until the tin is full. Brush the top with whatever is left.
8. Bake for 35 to 40 minutes, until the coil is crisp and deep gold. Cover it with a cloth for ten minutes out of the oven if you want a softer top.