Name: Spinach and Feta Cheese Börek – Turkish Borek Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 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; 3 tablespoons olive oil (or any vegetable oil such as avocado oil); ½ cup whole milk; 1 large egg; 2 tablespoons plain whole-milk yogurt; ½ teaspoon salt; 1/4 teaspoon black pepper; 1 package of Phyllo Dough (thawed overnight in the fridge); 2 egg yolks; 2 tablespoons sesame seeds; ½ teaspoon nigella seeds (optional)

Jump to Recipe· 3.9 from 15 reviews

If you have ever wanted to indulge in a crispy, flaky, and savory pastry that captures the heart of Turkish cuisine, then this Spinach and Feta Cheese Börek – Turkish Borek Recipe is exactly what you need. Combining tender baby spinach with tangy feta cheese wrapped in delicate layers of phyllo dough, this dish offers a perfect balance of textures and flavors that will have you coming back for more. Whether you’re treating yourself to a cozy night in or impressing friends with a shared appetizer, this recipe brings a comforting warmth and delightful zest to your table.

Ingredients You’ll Need

A photo shows fresh ingredients laid out on a white marbled surface, including a bowl of bright green spinach leaves at the bottom right, a bowl of white crumbled cheese in the center, a bowl of chopped white onions at the top right, a whole brown egg near the top center, a small white bowl with yellow oil with specks in it just below the egg, a small white bowl with mixed black and white sesame seeds at bottom left, and a small white bowl with black pepper and salt at top left. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a crucial role in creating the perfect Spinach and Feta Cheese Börek – Turkish Borek Recipe. From the silky milk and yogurt mixture that keeps the pastry moist, to the fresh spinach and seasoning for the flavorful filling, every component contributes to a sublime and authentic taste experience.

1 tablespoon olive oil: The foundation for sautéing onions, adding richness and natural fruitiness.
1 medium-size onion (peeled and chopped): Provides a sweet and aromatic base to the filling.
16 oz. baby spinach leaves (washed and dried): Fresh, vibrant greens that add color and earthiness.
1/4 teaspoon kosher salt: Enhances all flavors without overpowering the dish.
1/4 teaspoon black pepper: Adds subtle heat and depth.
8 oz. crumbled feta cheese: The star of the filling, offering a briny, creamy texture.
3 tablespoons olive oil: Incorporated into the yogurt milk mixture for moistness.
½ cup whole milk: Keeps the phyllo layers tender and helps bind the filling layers.
1 large egg: Adds richness and helps in holding the layers together.
2 tablespoons plain whole-milk yogurt: Brings a tangy, creamy note and moisture to the batter.
½ teaspoon salt: Balances the milk mixture flavors.
1/4 teaspoon black pepper: Provides a fine warming touch in the mixture.
1 package Phyllo Dough (thawed overnight in the fridge): Ultra-thin layers that crisp beautifully and hold everything together.
2 egg yolks: For brushing on top, giving the börek a stunning golden color.
2 tablespoons sesame seeds: Adds a toasty crunch and nutty flavor to the crust.
½ teaspoon Nigella seeds (optional): Infuses an earthy, slightly peppery note, adding a traditional Turkish flair.

How to Make Spinach and Feta Cheese Börek – Turkish Borek Recipe

Step 1: Cook the Filling

Start by heating a tablespoon of olive oil in a large pan over medium heat and adding the chopped onions. Stir them around until they turn translucent and sweet, about 4 to 5 minutes. Then, toss in the spinach with a pinch of salt and pepper, stirring every few minutes until the spinach wilts down and reduces in volume beautifully. Once done, turn off the heat and allow the mixture to cool for around 15 minutes. This step builds the heart of your börek’s flavor.

Step 2: Preheat the Oven

While the filling is cooling, set your oven to 350 degrees Fahrenheit so it’s perfectly warmed when you’re ready to bake. This temperature ensures a crispy golden-brown crust without burning the fragile phyllo layers.

Step 3: Prepare the Yogurt Milk Mixture

In a separate bowl, whisk together olive oil, whole milk, egg, yogurt, salt, and pepper until well combined. This mixture will be used to moisten and bind the phyllo layers, giving your borek a tender texture and savory flavor without heaviness.

Step 4: Assemble the Börek Base

Line a 12×17 inch baking sheet with parchment paper, then carefully lay the first layer of phyllo dough covering the entire base. It’s perfectly okay if the edges come over the sides because you’ll fold those in later. Cover this first sheet with a second phyllo sheet, then brush about 3 to 4 tablespoons of the milk mixture evenly on top. This layering makes sure every bite is tender and rich.

Step 5: Add the Filling and Layer Up

Stack two more layers of phyllo sheets on top, brushing the milk mixture again, then add one more sheet without brushing it. Now spread the cooled spinach and crumbled feta cheese filling evenly over this layer. Carefully place another two layers of phyllo on top of the filling, brushing again with the milk mixture, and then finish with two final sheets, brushing the top again. Altogether, you’ll have 9 layers – that’s where the magic of texture really comes alive.

Step 6: Fold Edges and Pre-Slice

Fold in any overhanging phyllo edges toward the center to seal the filling inside and brush these folded parts with the milk mixture. Use a sharp knife to pre-slice the uncooked borek into 12 equal pieces, which will make serving easier and helps the layers bake evenly.

Step 7: Egg Yolk and Seeds Topping

Mix the egg yolks in a small bowl and brush each pre-sliced portion with this glaze. Sprinkle with sesame seeds and optional nigella seeds for both an eye-catching finish and an extra pop of flavor.

Step 8: Bake to Golden Perfection

Pop the baking sheet in the oven for 30 to 35 minutes. You’ll know it’s ready when the top turns beautifully golden and crisp. Let it cool for a few minutes before slicing all the way through and serving. This moment is worth the wait!

How to Serve Spinach and Feta Cheese Börek – Turkish Borek Recipe

A white plate stacked with four square layers of golden-brown pastry, each layer showing a dark green spinach filling visibly sandwiched between thin, crispy sheets. The top layer is sprinkled with white and black sesame seeds, adding texture and contrast. The plate rests on a white marbled surface with a blurred basket in the background and a glass of amber-colored tea with a spoon inside, placed on a green dish to the right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes can elevate your börek experience instantly. A sprinkle of chopped fresh parsley or dill brightens the rich filling, while a squeeze of lemon juice over the top brings a fresh, acidic kick that pairs wonderfully with the salty feta.

Side Dishes

Serve your Spinach and Feta Cheese Börek – Turkish Borek Recipe with a cool, creamy cucumber yogurt salad or a crisp tomato and onion salad dressed with lemon and olive oil. These sides add refreshing contrast and balance to the warm, flaky pastry.

Creative Ways to Present

For a fun and casual presentation, cut the börek into smaller bite-sized squares for a party platter or arrange large triangles on a rustic wooden board garnished with olives and roasted red peppers. Each method invites sharing and conversation at the table.

Make Ahead and Storage

Storing Leftovers

You can keep leftover börek in an airtight container in the refrigerator for up to 3 days. To help preserve its crispiness, avoid stacking pieces on top of each other when storing.

Freezing

If you want to enjoy this Spinach and Feta Cheese Börek – Turkish Borek Recipe another day, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Frozen börek will keep its best texture for about 2 to 3 months.

Reheating

To reheat, place slices on a baking sheet and warm them in a preheated oven at 350°F for 10-15 minutes until heated through and crispy again. Avoid microwaving if possible, as it can make the phyllo soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out as much liquid as possible to prevent soggy filling. Fresh baby spinach provides a lighter texture and vibrant color.

Is it necessary to use yogurt in the milk mixture?

Yogurt adds a lovely tang and moisture that balances the rich feta and keeps the phyllo tender. You can substitute with sour cream or buttermilk if desired, but plain whole-milk yogurt gives the most authentic flavor.

Can I make this recipe vegetarian?

Absolutely! This Spinach and Feta Cheese Börek – Turkish Borek Recipe is naturally vegetarian since it contains no meat, making it a great option for meat-free meals or snacks.

What kind of cheese can I use instead of feta?

Feta works best because of its salty, tangy flavor and crumbly texture, but you may use ricotta or a mild goat cheese for a creamier filling. Just be mindful the flavor will change slightly.

How thin are the phyllo sheets?

Phyllo is paper-thin and delicate. Handling it gently and keeping it covered while assembling prevents drying out, which is key to ensuring flaky, crispy layers in the finished börek.

Final Thoughts

I genuinely hope you give this Spinach and Feta Cheese Börek – Turkish Borek Recipe a try—it’s a dish that brings warmth, comfort, and a delightful crunch to every bite. It’s perfect for sharing with family and friends or savoring on your own with a cup of tea. Once you make it, you’ll wonder how you ever lived without this golden, savory treasure in your recipe collection.