Cauliflower and Greens Borek

|The cauliflower in this recipe takes on a creamy texture when shredded. You can find the filo or yufka in all good Turkish shops.|cauliflower red onion spinach|Filling:2 tbs olive oil2 cloves garlic minced1 medium sized sweet onion ideally red or pink chopped1 bunch of spinach or any seasonal greens roughly chopped1 cauliflower head shredded or grated1 tbsp cumin1/2 teaspoon of coriander seeds or 1 tsp of zaatar1 x small sweet pepper (optional)250 grams or 1 packet of feta cheese chopped into small cubesMilk mixture:200ml milk1 egg5 tbs olive oil1 tsp of nutmegSalt and pepper|To make the filling heat the olive oil in a large pan over medium heat. Sauté chopped onion cauliflower cumin and coriander seeds or zaatar until flavours come out and the onions and cauliflower start to brown. Add greens pepper feta and garlic. Turn off heat and leave to wilt while you prepare the rest of the dish.Whisk together milk eggs and olive oil spices salt and pepper.Preheat the oven to 200°C. Grease a baking dish with a bit of olive oil.Lay a filo dough sheet in the middle of the baking dish with the sides hanging over the edge of the dish. Smear with a bit of milk mixture. Spread half of the filling over the filo fold over the overhanging dough sheets. Lay down a second layer of filo and repeat the previous step. If you have enough mixture you can do a third layer. Make sure the top layer tucks well over and seals the top of the dish. Brush the rest of the egg mixture over the top and sprinkle the top with some sesame seeds for decoration if you like.Bake for 25-30 minutes until the top is golden. Dont let it dry out.Cut and serve enjoy hot or cold with tomato salad and harissa mayo on the side.|20.00 minutes|6|Growing Communities