A classic Turkish pastry, Borek features delicate, crispy layers of phyllo dough encasing a rich, savory filling of spinach and crumbled feta cheese. Perfect for breakfast, brunch, or a light meal, it brings the flavors of Istanbul to your table.
Spinach & Feta Borek: Taste Turkey!
A classic Turkish pastry, Borek features delicate, crispy layers of phyllo dough encasing a rich, savory filling of spinach and crumbled feta cheese. Perfect for breakfast, brunch, or a light meal, it brings the flavors of Istanbul to your table.
Ingredients
- 1 pound phyllo dough thawed
- 1 cup unsalted butter melted
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 10 ounces fresh spinach chopped
- 8 ounces feta cheese crumbled
- 1 large egg beaten
- 1/4 cup fresh parsley chopped
- 1/4 teaspoon black pepper
- pinch salt to taste (feta is salty)
- 1 teaspoon sesame seeds for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Heat olive oil in a large pan over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add chopped spinach to the pan, cook until wilted and all liquid has evaporated. Remove from heat and let cool slightly, squeezing out any excess water.
- In a large bowl, combine cooled spinach, crumbled feta cheese, beaten egg, chopped parsley, black pepper, and salt (if needed, remember feta is salty). Mix well.
- Lay one sheet of phyllo dough in the prepared baking dish, brush lightly with melted butter. Repeat with 4-5 more sheets, buttering each one, to form the bottom layer.
- Spread half of the spinach and feta filling evenly over the phyllo layers.
- Place another 4-5 phyllo sheets on top, buttering each sheet.
- Spread the remaining half of the filling evenly over the phyllo layers.
- Top with the remaining phyllo sheets, buttering each one. For the very top layer, ensure it's generously buttered to achieve a golden, crispy crust.
- Using a sharp knife, gently score the top layers of phyllo into squares or diamonds, without cutting all the way through to the bottom. This helps with even baking and serving.
- Sprinkle sesame seeds generously over the top.
- Bake for 35-45 minutes, or until golden brown and crispy. If the top browns too quickly, you can lightly tent it with foil.
- Let cool for 10 minutes before cutting along the scored lines and serving.
Notes
For extra flavor, add a pinch of nutmeg or a hint of lemon zest to the spinach filling. You can also mix in a beaten egg with the feta for a richer, more cohesive texture. Borek is best served warm, but it's also delicious at room temperature. Leftovers can be stored in the fridge and reheated in a warm oven for crispness.
