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.
