The dough for this bourek is the same I used for the tomato and pepper one, so the recipe can be found here
As for the filling, it's different. The recipe is as follows:
One 10 ounce package of spinach
4 small garlic cloves
2 tablespoons vegetable oil
2 tablespoons of water
Dash of black pepper
1/8 teaspoon hot red pepper
½ teaspoon paprika
¼ teaspoon salt
First, wash the spinach and cut it up. Put it in a large saucepan, cover it, and let it cook over low heat until it becomes wilted and tender. Set it aside. Then prepare the filling.
Peel and chop the garlic in another saucepan, add oil and spices, 2 tablespoons of water(or sometimes you can use the water from the spinach, because it does give off some water when it is wilting), and sauté for a few minutes. Then add the spinach to it.
Cook for 5-8 minutes on medium heat, or until the water dries up. When the water dries up, crack an egg over it and mix together until the egg is cooked. And you are done!