First produced in what is now Turkey, the term ‘borek’ refers to any filo-based pastry and has a seemingly inexhaustible number of variations across regions formerly part of the Ottoman Empire. So simple and quick to make are borek that it is easy to see why they have become popular across a large area. This recipe for Feta and Spinach Borek is, in particular, very speedy, with the flavour of the ingredients being allowed to speak for themselves. Of course, more intricate combinations may be attempted, but it seems a shame to over-complicate such an effortless treat.