- 1 bunch of chard or spinach
- 3 leeks
- 6 spring onions
- 1 bunch of fennel leaves or dill
- 1 bunch of chervil
- 200gr feta cheese
- 5 yufka sheets
- 200ml olive oil
- sesame, black and white
Wash and drain the greens and herbs.
Chop the chard, leeks, spring onions, fennel leaves and chervil.
Grate or crumble feta cheese.
Beat the eggs lightly with a fork.
In a large pot heat 2-3 Tbsp olive oil over medium heat. Add leeks and spring onions. Cook until soft. Add chard and fennel. Cook, stirring until tender. Add chervil, season with salt and pepper and stir. Remove from heat and let it cool.
Stir in feta and eggs.
Preheat oven to 180C.
Brush a 30cm round pan with olive oil. Lay one yufka sheet and drizzle with olive oil. Let the edges hang over. Spread 1/4 of the filling. Lay one more yufka sheet, drizzle with olive oil and spread 1/4 of the filling.
Continue with the third yufka, olive oil, 1/4 filling, fourth yufka sheet, olive oil, filling.
Cover with the last yufka sheet and fold over the edges.
Brush with the rest of the olive oil. Sprinkle with black and white sesame.
Bake for approximately 40 minutes.