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This Turkish borek with flaky layers of phyllo and a savory spinach filling is a must-try. It is much easier to make than it looks and has the perfect balance of crispiness and creaminess. The filling is made with spinach and white cheese such as feta, then baked until golden and perfectly crisp. Whether you want a savory breakfast, a midday snack, or a light meal, spinach borek delivers every time.
This spinach and cheese borek will take you to the streets of Istanbul! The flaky layers of phyllo dough and delicious spinach filling make for a delicious treat that you can enjoy as a midday snack with a cup of hot tea. It’s simple, yet absolutely delicious.
I have already shown you how to make sigara borek using triangle-shaped yufka dough. This recipe is another delicious version of borek, and rest assured, there are many more varieties I cannot wait to share with you. If you love Turkish food as much as I do, be sure to try my other Turkish recipes such as sucuklu yumurta, lamacun, simit and cilbir.
This borek recipe is simple and beginner friendly, and it is made in a 9×13 baking pan using store-bought phyllo dough. I use fresh spinach, and there is no need to cook it, but frozen spinach works as well. You can read more about that below and in the recipe card. This is one of those dishes you can bring to brunch, an afternoon gathering, or even a dinner party. It is quick to make, easy to assemble, and always impressive.
Table of Contents
Ingredient Notes and Substitutions
Traditionally, Turkish borek is made with yufka dough, which is slightly thicker than phyllo dough. However, since yufka is not widely available in the United States, phyllo dough works well as a substitute. You will brush the layers with a mixture of eggs, milk, and olive oil.
For the filling, I use finely chopped fresh spinach and onion, which create a delicious combination when mixed with feta. You can also use frozen spinach. Just make sure it is fully thawed and squeeze out all the excess water using a cheesecloth. To finish the borek, you will need sesame seeds and nigella seeds for the topping.
How to Make Spinach Borek
First, preheat your oven to 375°F (190°C).
Finely chop the spinach and place it in a large bowl. Next, heat the olive oil in a pan over medium heat. Add the onion and sauté until golden and translucent.
Then, add the sautéed onion to the spinach. Stir in the crumbled cheese. Add salt and pepper to taste and mix well.
In a separate bowl, mix the eggs with oil and milk until fully combined.
To assemble, lightly brush the bottom of a 9×13-inch baking pan with olive oil. Place 2 sheets of phyllo dough in the pan, brushing each with the sauce. Repeat with 2 more sheets, then add 2 additional sheets.
Spread half of the spinach mixture uniformly over the phyllo layers. Continue with 6 more sheets of phyllo dough, brushing each pair with the sauce. Spread the remaining spinach mixture on top.
Finally, top with the remaining phyllo sheets, brushing each pair with the sauce. Slice the borek into 6-8 pieces and top with sesame seeds and nigella seeds.
Put the pan in the preheated oven and bake for 45 to 60 minutes, or until the top is golden brown and crispy. Let it cool for a few minutes before eating.
Recipe Tips
Torn Phyllo Dough: It’s okay if the phyllo sheets tear apart and are not perfect. They are going to be many layers and it will be completely unnoticed.
Keep Phyllo Covered: Prevent phyllo from drying out by keeping it covered with a damp towel.
The Number of Layers: Depending on what brand of phyllo dough you purchase, the number of layers could vary. This wouldn’t make a big difference, just make sure you have divided the phyllo package into 3 equal groups. If your package has 18 sheets, you will have 3 groups of 6 phyllo sheets.
Check for Doneness: The borek is done when it’s golden brown and crispy. If it’s not browning, increase the oven temperature slightly or use the broiler for a few minutes, but watch it closely.
How To Store Leftovers
Refrigerating: Let the borek cool completely, then cover it with plastic wrap or put it in an airtight container. It will stay fresh in the fridge for 3-4 days. Reheat in the oven at 250°F for 10-15 minutes to keep it crispy.
Freezing: Wrap the unbaked or baked borek tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe bag or container. It can be frozen for up to 2 months.
To cook, bake from frozen at 375°F (190°C) for 60-75 minutes if unbaked, or reheat a baked borek for 20-30 minutes until fully heated.
Frequently Asked Questions
Phyllo dough dries out quickly, so keep the sheets you’re not using covered with a damp kitchen towel. This will keep the dough flexible and easy to work with.
Yes, you can prepare the börek ahead and either refrigerate it for up to 24 hours before baking or freeze it for up to 2 months. If refrigerated, just bake as directed. If frozen, thaw in the fridge and then bake.
Phyllo dough is delicate and can tear easily if it becomes dry. Keep unused sheets covered with a damp towel and handle them gently to avoid tearing. Keep in mind that it’s okay if the dough tears, there are going to be several layers and the tearing wouldn’t matter.
More Turkish Dishes to try
Mediterranean recipes
Cacik Recipe Turkish Yogurt and Cucumber
Mediterranean recipes
Turkish Bulgur Pilaf Recipe
Turkish Recipes
Turkish Pide (Turkish Flatbread)
Turkish Recipes
Balik Ekmek – Fish Sandwich (Turkish Street Food)
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Spinach Feta Borek
Ingredients
The Filling
- 1 pound Spinach
- 2 tbsp Olive oil
- 1 Onion, diced
- 1 ½ cup Feta
- 1/2 tsp Kosher salt, crumbled
- 1/4 tsp Black pepper
The Egg and Milk Mixture
- 2 Eggs
- ½ cup Olive oil, light
- 1 cup Milk
Assemble
- 1 pack Phyllo dough, 1 lb
- 1 tbsp Sesame seeds
- 1 tbsp Nigella seeds
Instructions
- Finely chop the spinach and place it in a bowl.
- Heat the olive oil in a pan over medium high heat. Sauté the onion until golden. Add it to the finely chopped spinach followed by the crumbled feta. Season with salt and pepper
- Whisk the eggs, olive oil (or neutral oil) and milk in a separate bowl.
- Preheat the oven to 375 degrees F.
- Brush the bottom of a 9×13 pan with olive oil.
- Count how many phyllo sheets are in the package and divide by 3. You're going to have 3 sets of phyllo sheets. Place 2 sheets of phyllo and brush with the egg and milk mixture. Place 2 more and brush with the sauce. And then another 2. If each of the 3 sets have more than 6 sheets, then repeat until the first set is used.
- Spread half of the spinach mix. Repeat with the second set of phyllo sheets, make sure to brush every layer withe the egg and milk mixture. Add the rest of the spinach filling.
- Top with the rest of phyllo, brush every layer and then brush the top with the sauce. Slice the borek into 8 pieces and top with sesame seeds and nigella seeds.
- Bake for 45 to 60 minutes until the top is completely golden.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! Spinach borek is one of my favorite foods. We used to get spinach borek in our old city, regularly, but couldn’t find it in our new location. This recipe satisfies my craving! We will be making it again!
Hi Heidi! Glad you tried and liked this recipe, it’s a favorite here too!