Spinach and Feta Borek Recipe

Sep 27, 2024

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Who can resist the flaky layers of a perfectly baked borek? This classic Turkish dish is the perfect balance of crisp and creamy, with a rich spinach and feta filling that’s hard to beat. Whether you’re looking for a savory snack, or a light meal, spinach borek hits the spot every time.

A stack of golden, flaky Spinach Borek slices, filled with a savory mixture of spinach and feta, topped with sesame and nigella seeds, placed on a white plate. The crispy layers of phyllo dough and the rich, green filling are visible in the close-up.

This spinach and feta 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.

If you love Turkish food as much as I do, you should try my other Turkish recipes such as sigara borek, lamacun, simit and cilbir.

Recipe Highlights: Spinach Feta Borek
Key Ingredients
How to Make Spinach Feta Borek
Recipe Tips
How to Store Spinach Feta Borek
Frequently Asked Questions
More Turkish Dishes to try
Spinach Feta Borek Recipe

Recipe Highlights: Spinach Feta Borek

Cultural Influence: Turkish, with a focus on traditional flavors and simple ingredients

Primary Cooking Technique: Layering and baking

Suitable For: Pastry lovers, vegetarians, and those seeking an easy, savory snack or light meal

Dominant Flavor Profile: Savory from the spinach and feta, with a crispy phyllo dough crust, and a hint of nuttiness from the sesame and nigella seeds

Skill Level Required: Beginner-friendly, with a focus on layering the phyllo dough and baking until perfectly golden

Key Ingredients

Olive Oil enhances the filling with a rich, fruity flavor and helps the onions caramelize.

Onion brings sweetness and depth, caramelizing to add a comforting aroma and flavor.

Feta Cheese offers a creamy, tangy contrast that complements the spinach and enriches the filling. It’s best to get feta in brine and crumble it yourself.

Phyllo Dough creates the borek’s signature flaky layers, contributing to its delicate texture. Traditionally, borek is made with yufka dough. However yufka isn’t widely available in the US, so you can use phyllo dough as a substitute.

Eggs combined with oil and milk form the binding sauce, ensuring the phyllo layers crisp up nicely.

Olive Oil helps achieve a golden, crispy phyllo without overpowering the flavor. It’s best to use light or baking olive oil.

Milk adds moisture to the sauce, making the phyllo tender and rich.

Sesame and Nigella Seeds add crunch and a nutty, slightly spicy flavor, enhancing the borek’s texture and appearance.

Salt and Pepper balance the filling, complementing the flavors of the spinach and feta.

How to Make Spinach Feta Borek

Step 1: Preheat the Oven

First, preheat your oven to 375°F (190°C).

Step 2: Prepare the Filling

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 feta cheese. Add salt and pepper to taste and mix well.

A bowl filled with finely chopped spinach, sautéed diced onion, crumbled feta cheese, and a few sprinkles of salt and pepper.

Step 3: Prepare the Sauce

In a separate bowl, mix the eggs with oil and milk until fully combined.

A bowl containing 2 eggs, ½ cup of neutral oil, and 1 cup of milk, ready to be blended into a sauce for the borek.

Step 4: Assemble the Borek

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.

Phyllo dough sheets layered in a baking pan and brushed with sauce.

Half of the spinach mixture spread evenly over the layered phyllo dough in the baking pan.

Step 5: Bake the Borek

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.

Golden-brown borek freshly baked, with a crispy top layer and sprinkled with sesame and nigella seeds.

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.

Even Baking: If you notice the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking

Close-up of a serving of spinach borek on a plate, showing its crispy golden top and layers of filling, with a fork cutting into it.

How to Store Spinach Feta Borek

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.

A detailed view of sliced spinach and feta borek pieces arranged in a pan.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well for this recipe. Just make sure to thaw it completely and squeeze out all excess water to prevent the börek from becoming soggy.

How do I keep the phyllo dough from drying out while working?

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.

Can I make this borek ahead of time?

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.

How do I prevent the borek from being soggy?

Brush the phyllo layers with the sauce mixture evenly, but don’t drench them. Bake it until the top is golden and crispy.

How long does borek last after baking?

Borek can be stored in the refrigerator for up to 3-4 days. Reheat it in the oven to keep the phyllo crispy before serving.

Why is my phyllo dough tearing?

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.