Preheat the oven to 200°C / 400°F bake mode and grease a baking tray or line it with parchment paper.

To make the filling, heat the oil in a large frying pan on medium-low heat.

Finely chop onion and garlic, transfer them to the pan along with cumin and salt and sauté for 5 minutes or until the onion begins to soften.

Chop the chard (finely chop the stalks and coarsely chop the leaves) and add to the pan along with parsley, season to taste with salt and pepper and sauté for a few more minutes or until the chard starts to wilt.

When the chard is cooked, remove from the heat, stir through the parsley and lemon juice and set aside to cool slightly, before stirring through the feta.

To prepare the egg wash, crack the eggs into a medium-sized bowl, add the rest of the ingredients, and whisk together.

Add a few tablespoons to the filling and stir around, set aside the rest.

To assemble, cut the Yufka dough or phyllo dough into 20 cm x 25 cm / 8 inch x 10 inch rectangles and place on a clean work surface.

Brush the sheet with the egg wash and spread some of the filling out evenly in a line at the bottom of the sheet.

Fold in the edges and then gently roll the sheet into a log. Repeat with the rest of the sheets and filling.

Transfer to the tray. Brush the Börek with the last egg wash and bake for about 25-30 minutes or until golden and crunchy.