Filo, feta, and spinach, a perfect threesome... until you have tried Allegra McEvedy's Anglo-Turkish BOREK (aka böreği, börek, burek) with additional chilies and dill, drizzled with lemon juice, and yogurt on the side. With this wealth of flavour it worked itself immediately to the top of our favourites list. It is delicious, spicy, fast, and most of all leaves absolutely nothing to be desired. In her program, Allegra shows the original dough = Yufka, used in Turkey for this recipe. I have not managed to find it yet so used the suggested Filo alternative instead. A little sceptic how this would work, especially as the pastry sheets I had were from frozen (of course thoroughly defrosted), I used a small pan and half the ingredients, which turned out well in the end as the Borek was smaller and therefore much easier to handle, and I could reverse it by simply using a dinner plate.