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.
Ingredients:One 10 ounce package of spinach4 small garlic cloves2 tablespoons vegetable oil2 tablespoons of waterDash of black pepper1/8 teaspoon hot red pepper½ teaspoon paprika¼ teaspoon salt
Directions: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!