Spinach Feta Borek
Delicate phyllo dough layered with a savory spinach, onion, and feta filling, topped with sesame and nigella seeds, then baked to achieve a perfect golden crust.
Servings: 8
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 9x13 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
Spinach: You can use frozen spinach for this recipe. You will need about 24 ounces (2 bags) of frozen spinach. Make sure it's completely thawed and squeeze out all the excess water before mixing with cheese.
Phyllo: It's okay if some sheets tear apart, phyllo is very delicate. However, there are going to be several layers, and the torn ones will be unnoticed. You can prevent phyllo from drying out by keeping it covered with a damp towel.
Slice before baking: Phyllo gets very crispy once baked and it will be very messy to cut the borek after baking. Therefore it's best to slice it prior to baking after you've brushed the top layer with the egg and milk mixture.
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.
Nutrition
Calories: 447kcal | Carbohydrates: 36g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 812mg | Potassium: 464mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5553IU | Vitamin C: 17mg | Calcium: 258mg | Iron: 4mg