Turkish Borek with Spinach and Feta Cheese Recipe – Turkey Special
Delight in Turkish Börek with Spinach and Feta Cheese, where layers of ultra-thin, flaky phyllo cradle a savory blend of vibrant spinach, tangy feta, and aromatic herbs like parsley and dill. Brushed with olive oil or butter and baked to golden crispness, this pastry is a beloved Turkish classic—perfect for brunch, mezze spreads, or light entertaining
- 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:
Prevent soggy pastry by cooking and squeezing the spinach thoroughly until it’s dry; excess moisture compromises flakiness.
Keep phyllo dough moist by covering unused sheets with a damp towel—it prevents cracking and makes layering easier.
Brush each layer lightly with butter or oil for ultra-crispy, golden pastry.
Use a combination of spinach, feta, parsley, and dill for traditional flavor depth; you can also add mint or spring onions for fresh variation.
For appealing presentation, shape the börek as a tray bake cut into squares, a spiral coil, or traditional individual cigars—each shaping style offers different crisp textures.
Make ahead and freeze before baking—bake directly from frozen for convenience, or refrigerate for a short period before baking to maintain texture.
