Turkish Borek with Spinach and Feta Cheese Recipe – Turkey Special
Turkish Börek with Spinach and Feta Cheese is a savory, flaky pastry that’s a beloved staple in Turkish cuisine. Made with thin layers of delicate phyllo dough, this delicious dish is filled with a mixture of sautéed spinach and creamy feta cheese, offering a perfect balance of flavors. Börek can be enjoyed as a snack, appetizer, or even a light meal, and it’s commonly served during breakfast or as part of a meze spread. The crispy, golden layers of the dough combined with the rich filling make it irresistibly satisfying and comforting. Whether baked in a large tray or rolled into individual spirals, Turkish Börek is a crowd-pleasing favorite that highlights the versatility and deliciousness of Turkish pastry dishes.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the Filling:
- 1 pound fresh spinach (about 4 cups, chopped)
- 1/2 pound feta cheese (crumbled)
- 1 small onion (finely chopped)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 egg (optional, for binding)
For the Dough:
- 1 package phyllo dough (about 16-20 sheets)
- 1/4 cup melted butter (or olive oil)
- 1/4 cup milk or water (optional, for a softer texture)
How to make Turkish Borek with Spinach and Feta Cheese :
Prepare Filling:Sauté chopped onion in olive oil, add spinach and cook until wilted. Cool, then mix in crumbled feta and season with salt and pepper.
Layer Dough:Place one sheet of phyllo dough on a surface, brush with melted butter. Layer 6-8 sheets, brushing each with butter.
Add Filling:Spread half of the spinach and feta mixture over the dough layers.
Roll and Bake:Layer more phyllo on top, fold in edges, and roll into a spiral or rectangle. Brush with butter and bake at 375°F (190°C) for 30-40 minutes until golden.
Serve:Let cool slightly, slice, and enjoy warm with yogurt or a salad.
Recipe Notes:
Spinach:Cook spinach until all moisture is gone to avoid soggy Börek.
Butter vs Olive Oil:Use butter for extra crispiness or olive oil for a lighter option.
Egg in Filling:Optional for binding; omit for a crumblier texture.
Baking:Bake until golden brown and crispy. Cover with foil if it browns too quickly.
Serving:Best served warm with yogurt or a salad on the side.
