Filling

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2 tbsp olive oil

1 onion, finely diced (1 small or ½ a large)

1 cubed red pepper

100g sweet potato cubed

3 frozen pods of spinach

500g lamb mince (ie. ground lamb, or substitute beef)

1 tsp ground cumin

1 tsp cinnamon

2 tbsp harissa paste

2 tsp mint

2 tsp plain flour

1 tbsp tomato puree

100ml lamb stock

Feta cheese crumbled

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Wash for pastry

1 egg

2 tbsp plain yogurt/sour cream

2 tbsp unsalted butter, melted

25g / 1 ½ tbsp unsalted butter, melted and cooled

6/7 large sheets filo pastry

White sesame seeds (optional)

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1. Cut up sweet potatoes and roast in oven for 20mins while preparing lamb.

2. Heat oil on high in a large skillet. Cook lamb until browned & caramelised.

3. Add onion, red pepper and cook until soft. Then add all the spices and cook for 1 minute. Add flour and mix in. Stir in tomato paste and stock.

4. Add cooked sweet potato to mixture and stir together.

5. Microwave frozen spinach for 3.5mins until cooked and add to mixture.

6. Remove from stove and allow to fully cool before using.

7. Preheat oven to 200°C / 390°F (180°C fan).

8. Mix yogurt wash ingredients until combined.

9. Open the filo pastry packet and unroll the pastry. Peel one layer off and place on a piece of baking / parchment paper. Cover the remainder with a lightweight damp tea towel to stop them from drying out.

10. Drizzle/spread the yogurt wash across filo using a pastry brush. Then lightly brush across surface in a thin layer.

11. Top with another filo pastry sheet, and brush this too with yogurt wash. Repeat so you have 2 layers in total, but do not brush the last filo with yogurt wash once laid.

12. Place ⅓ of the Lamb filling along the bottom edge. Sprinkle feta cheese across meat mixture. Using the aid of a long kitchen knife to get it started, roll up into a log.

13. Repeat to make 3 logs, using all the Filling. Take one log and place on a piece of baking/parchment paper. Coil into a spiral. Join a second log to the first by stuffing the ends inside each other, using yogurt wash to adhere. Continue forming the spiral.

14. Brush a 26cm / 10.5″ cast iron skillet with melted butter. Then use the paper to transfer the borek into the skillet, and slide the paper out.

15. Brush the top with butter, sprinkle with sesame seeds.

16. Bake for 35 minutes or until pastry is golden.

17. Remove from oven. Cut wedges like pie. Serve with hummus