If you have a soft spot for flaky, savory pastries filled with fresh greens and creamy cheese, you are going to absolutely love this Spinach and Feta Cheese Börek – Turkish Borek Recipe. This dish brings together tender spinach sautéed with onions and those rich, salty crumbles of feta cheese all wrapped up in paper-thin phyllo dough baked to golden perfection. It’s a comforting, traditional delight perfect for breakfast, brunch, or a light dinner that tastes like a warm hug from the heart of Turkey. Each bite offers a wonderful contrast of textures and flavors that will have you planning your next batch before you finish the first.
Ingredients You’ll Need
Ingredients You’ll Need
This Spinach and Feta Cheese Börek – Turkish Borek Recipe relies on simple, fresh ingredients that combine to create a complex burst of flavor. Each one plays an essential role whether it’s for moisture, seasoning, or that signature flakiness.
- Olive oil (or vegetable oil): Adds richness and keeps the filling moist and flavorful during cooking.
- Onion: Gently caramelized for natural sweetness that balances the tang of feta.
- Baby spinach leaves: Fresh and tender greens that provide vibrant color and a mild earthy flavor.
- Kosher salt and black pepper: Season the filling perfectly without overpowering its delicate elements.
- Feta cheese: The star ingredient for its crumbly texture and briny, tangy punch.
- Whole milk, egg, and yogurt: Combined for the liquid mixture that softens the phyllo and adds a subtle tang.
- Phyllo dough: Thin, crispy layers that bake up beautifully golden and flaky.
- Egg yolks: Used as a glaze to give the börek a shiny, inviting finish.
- Sesame and Nigella seeds (optional): Sprinkled on top for an aromatic crunch and beautiful presentation.
How to Make Spinach and Feta Cheese Börek – Turkish Borek Recipe
Step 1: Prepare the Filling
Start by heating a tablespoon of olive oil in a pan over medium heat. Add chopped onions and cook until translucent and sweet, about 4 to 5 minutes. Next, toss in fresh baby spinach alongside salt and pepper. Keep stirring with kitchen tongs until the spinach wilts down and loses most of its volume, roughly 5 minutes. Turn off the heat and allow the filling to cool completely before mixing in the crumbled feta cheese. This cooling step is key to prevent the filling from making the phyllo soggy.
Step 2: Mix the Milk and Yogurt Sauce
While the spinach filling cools, whisk together olive oil, whole milk, an egg, plain yogurt, salt, and black pepper in a bowl until combined. This mixture keeps your phyllo tender and imparts a subtle tang that complements the salty feta beautifully.
Step 3: Assemble the Börek
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Carefully layer sheets of phyllo dough, covering the entire surface of the pan and allowing some edges to hang over. Brush the milk-yogurt mixture generously over every couple of layers to ensure each sheet stays soft yet crispy after baking. After layering about half of the phyllo, spread your spinach and feta filling evenly over the surface. Then cover the filling with more phyllo layers, brushing each as you go. Don’t forget to fold over the overhanging phyllo edges and brush those too, sealing the layers beautifully.
Step 4: Slice, Glaze, and Bake
Use a sharp knife to score the assembled börek into 12 equal slices before baking. Brush the top with beaten egg yolks, then sprinkle with sesame seeds and optional nigella seeds for that perfect final touch. Bake in the preheated oven until the pastry is golden brown and irresistibly crispy, around 30 to 35 minutes. Let it cool just enough to handle, then slice along your scored lines and enjoy warm.
How to Serve Spinach and Feta Cheese Börek – Turkish Borek Recipe
Garnishes
This Spinach and Feta Cheese Börek – Turkish Borek Recipe shines with just a few simple garnishes. Sprinkle freshly chopped parsley or dill over the top to add freshness and a burst of bright color. A dollop of cool yogurt or tzatziki on the side complements the warm, flaky börek perfectly, balancing the richness with refreshing creaminess.
Side Dishes
Serve this börek alongside a crisp cucumber and tomato salad dressed with lemon and olive oil for a refreshing counterpoint. A light soup or a simple lentil stew also pairs beautifully, turning this dish into a full meal that feels wholesome yet indulgent.
Creative Ways to Present
For brunch or parties, try arranging your slices on a large wooden board surrounded by olives, roasted nuts, and fresh herbs to create a Mediterranean-inspired spread. Alternatively, cut the börek into smaller bite-sized squares for an elegant appetizer platter that invites guests to grab and savor each crispy, cheesy piece.
Make Ahead and Storage
Storing Leftovers
Any leftover Spinach and Feta Cheese Börek – Turkish Borek Recipe can be stored tightly covered in the refrigerator for up to 3 days. The pastry will soften slightly but will still taste delicious when reheated.
Freezing
You can freeze unbaked börek before baking — assemble it fully, then wrap tightly with plastic wrap and aluminum foil, freezing for up to 1 month. Bake directly from frozen by adding a few extra minutes to the baking time. This makes it perfect for preparing ahead for busy mornings or unexpected guests.
Reheating
Warm your leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain that crispy outer layer. Avoid microwaving when possible to prevent sogginess; reheating in the oven brings back the flaky texture and warm, melty filling beautifully.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw it fully and squeeze out all excess liquid before cooking. Otherwise, extra moisture can make the börek soggy.
Is it okay to substitute feta with another cheese?
Absolutely! While feta is traditional, you can use ricotta, goat cheese, or even a mild mozzarella for a different flavor profile, keeping in mind the texture and saltiness will change accordingly.
Do I have to use phyllo dough?
Phyllo dough is essential to achieve the signature flaky layers of börek. Puff pastry can be a substitute but will yield a different texture and taste.
Can this recipe be made vegan?
To make a vegan version, you would need to replace the feta with a plant-based cheese, skip the egg wash, and substitute yogurt and milk with dairy-free alternatives. The result will be delicious but with a different character.
How should I store leftover phyllo dough?
Keep phyllo dough well wrapped in plastic and store it in the refrigerator until ready to use. It also freezes well; just thaw in the fridge overnight before using.
Final Thoughts
This Spinach and Feta Cheese Börek – Turkish Borek Recipe is one of those dishes that feels like an instant family favorite. It’s perfect for cozy weekends, impressive enough for guests, and versatile enough to enjoy at any time of day. Once you’ve tasted the golden layers of buttery phyllo hugging that savory spinach and feta filling, you’ll want this recipe in your regular rotation. Give it a try, and let this comforting Turkish classic bring a little extra warmth and joy to your table.
Print
Spinach and Feta Cheese Börek – Turkish Borek Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: Turkish
Description
This Spinach and Feta Cheese Börek is a classic Turkish savory pastry featuring layers of crispy phyllo dough filled with a flavorful mixture of sautéed spinach, onions, and creamy feta cheese. Perfect for breakfast or brunch, this recipe is made ahead and baked to golden perfection for a warm, delicious dish that pairs wonderfully with tea or a fresh salad.
Ingredients
Spinach and Feta Filling
- 1 tablespoon olive oil (or any vegetable oil such as avocado oil)
- 1 medium-size onion, peeled and chopped
- 16 oz baby spinach leaves, washed and dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 oz crumbled feta cheese
Milk Yogurt Mixture
- 3 tablespoons olive oil (or any vegetable oil such as avocado oil)
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons plain whole-milk yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Layers and Topping
- 1 package of phyllo dough, thawed overnight in the fridge
- 2 egg yolks
- 2 tablespoons sesame seeds
- 1/2 teaspoon nigella seeds (optional)
Instructions
- Cook the filling: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring frequently, until the onion becomes translucent, about 4-5 minutes. Add the spinach, salt, and black pepper to the pan. Cook, tossing occasionally with kitchen tongs, until the spinach wilts and reduces significantly in volume, about 5 minutes. Stir well and turn off the heat. Set aside to cool for 15 minutes.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the börek.
- Prepare the milk yogurt mixture: In a bowl, whisk together the 3 tablespoons of olive oil, whole milk, egg, yogurt, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Assemble the layers: Line a 12×17 inch baking sheet with parchment paper. Lay a single layer of phyllo dough sheets to completely cover the bottom, allowing some overhang. Add a second layer of phyllo sheets, covering the base entirely. Pour and brush 3-4 tablespoons of the milk mixture evenly over the top layer of phyllo.
- Layer the phyllo and milk mixture: Stack two additional layers of phyllo over the previous layers and brush again with the milk mixture. Then add one more layer of phyllo dough on top—do not brush this layer with the milk mixture.
- Add the spinach and feta filling: Evenly spread the cooled spinach mixture combined with crumbled feta over the top phyllo layer.
- Cover the filling: Place two layers of phyllo dough over the filling, covering it completely. Brush with 3-4 teaspoons of the milk mixture. Then add two more layers of phyllo dough on top, and brush the top layer with the milk mixture. You should have nine layers of phyllo dough in total.
- Tuck in edges and pre-slice: Fold any overhanging phyllo into the center, brushing any exposed dough with the milk mixture to keep it moist and compact. Using a sharp knife, pre-slice the assembled börek into 12 equal pieces for easier serving after baking.
- Apply egg yolk and seeds: In a small bowl, mix the 2 egg yolks. Brush each pre-sliced piece generously with the egg yolk mixture. Sprinkle sesame seeds and nigella seeds (if using) on top of each slice for extra flavor and a decorative finish.
- Bake: Place the baking sheet in the preheated oven and bake the börek for 30-35 minutes, or until the pastry turns golden brown and crisp.
- Serve: Remove from the oven and let cool for a few minutes. Slice completely along the pre-cut lines and serve warm for the best taste and texture.
Notes
- Phyllo dough should be thawed overnight in the refrigerator for easy handling and to prevent tearing.
- Use kitchen tongs to toss spinach while cooking to ensure even wilting and prevent burning.
- If desired, substitute feta with a similar crumbly cheese like ricotta salata.
- Brush the edges of phyllo well with the milk mixture to prevent dryness and cracking during baking.
- Pre-slicing before baking ensures clean cuts and easier portioning after cooking.
- Nigella seeds are optional but add a nice subtle onion flavor and crunch.
- Serve börek warm; leftovers can be reheated in a low oven to maintain crispness.
