Heat 2cm of water in a small, lidded saucepan until boiling, turn off the heat and set aside.

In a mixing bowl, whisk together the water, egg and oil, then add the flour and salt and mix well with a wooden spoon until the mixture forms a dough. Turn the dough out onto a lightly floured surface, dust with flour, then knead for 3-4 minutes until smooth and supple, dusting with a little extra flour if very sticky. Empty the water from the pot and dry with a dish cloth, then wrap the dough in a piece of baking paper, place in the pot, brush with a little extra oil then cover with a lid and set aside for 30 minutes.

Meanwhile make filling by heating the oil in a frying pan. Cook the onion for 3-4 minutes until softened but not browned, then add the beef mince, breaking it up with a wooden spoon. When the the mince is beginning to brown, add the garlic, tomato paste, pomegranate molasses, pul biber/chilli and oregano. Season with salt and pepper and cook another 3-4 minutes until the mince has browned, then set aside to cool.

Place the baby spinach leaves in a heat proof bowl then pour over enough boiling water to cover. Allow to stand for 5 minutes, then drain and refresh under cold water. When cool, use your hands to squeeze out any excess water. Chop finely, then stir through the mince mixture with the crumbled feta.

Heat the oven to 200°F / 400°F / Gas 6, and prepare to roll out the dough.

To roll out the dough you need a decent amount of bench space and a clean tea towel (approx 50cm x 70cm). Lay the tea towel on the bench top with the long side toward you, dust liberally with flour (use a sieve or a sifter so it’s nice and even. Remove the dough from the saucepan and place it in the middle of the tea towel.

Use a floured rolling pin to roll the dough out all the way to the edges of the tea towel. Take your time, and if the dough is very springy, work on rolling out another area for a moment or two. When the dough is rolled out, brush all over with melted butter, then use the back of your hands to gently stretch the corners of the dough to the edges of the tea towel. The moisture from the butter will stop the dough from tearing.

Use a pizza roller or table knife to cut the dough in half (see pictures) through the middle from long side to long side. Pile the mince mixture near to the cut edge in a long sausage shape on both pieces, then roll them up forming two long tubes.

Line a 24-26cm diameter springform cake tin with baking paper and brush with a little of the melted butter. Place the cake tin on a baking tray to catch any drips, then coil one of the börek tubes into a spiral and place in the middle of the tin. Coil the second börek around the first to form one large spiral in the cake tin.

Beat the egg and yoghurt into the remaining melted butter, then brush evenly all over the börek. Sprinkle with the sesame seeds, or a mixture of sesame, nigella and poor seeds as in the pictures, then bake in the preheated oven until golden brown all over - 40-45 minutes.

Allow to cool for 5-10 minutes before serving. I like to serve this with a big green salad, some pickled chillies and either a tomato relish or some tzatziki/cacık along side.