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Spinach and Feta Cheese Börek – Turkish Borek Recipe

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3.9 from 15 reviews

This Spinach and Feta Cheese Börek is a traditional Turkish savory pastry made with layers of delicate phyllo dough, filled with a flavorful mixture of sautéed spinach, onions, and crumbled feta cheese. Brushed with a rich yogurt and milk mixture and topped with sesame and nigella seeds, this dish bakes to a golden, crispy perfection. Perfect as a snack, appetizer, or light meal, it serves 12 and brings a deliciously flaky texture paired with a tangy, cheesy interior.

Ingredients

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

Yogurt-Milk Mixture

  • 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

Phyllo Dough & Toppings

  • 1 package of Phyllo Dough (thawed overnight in the fridge)
  • 2 egg yolks
  • 2 tablespoons sesame seeds
  • ½ teaspoon nigella seeds (optional)

Instructions

  1. Cook the filling: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Add the spinach, salt, and pepper. Cook, tossing every few minutes with kitchen tongs, until the spinach has wilted and lost most of its volume, approximately 5 minutes. Stir well and turn off heat. Allow to cool for 15 minutes.
  2. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the borek.
  3. Make yogurt-milk mixture: In a bowl, whisk together 3 tablespoons olive oil, ½ cup whole milk, 1 large egg, 2 tablespoons plain whole-milk yogurt, ½ teaspoon salt, and ¼ teaspoon black pepper until fully combined and smooth.
  4. Prepare baking sheet: Line a 12×17-inch baking sheet with parchment paper. Lay out a single layer of phyllo dough sheets onto the sheet, covering the surface fully. It’s okay if some sheets hang over the edges.
  5. Layer phyllo and brush with mixture: Place a second layer of phyllo dough over the first, ensuring full coverage. Pour 3-4 tablespoons of the yogurt-milk mixture onto the top layer and brush it evenly over the sheets.
  6. Add more phyllo layers: Add two more layers of phyllo on top of the first two. Brush these with 3-4 tablespoons of the yogurt-milk mixture again. Then add one final layer of phyllo dough on top (only one, not two). Do not brush the top layer with the mixture again.
  7. Spread filling: Evenly distribute the cooled spinach and crumbled feta cheese mixture over the top sheet of phyllo dough.
  8. Cover the filling: Place two layers of phyllo sheets over the filling to completely cover it. Brush 3-4 teaspoons of yogurt-milk mixture over the top layer. Then add two final layers of phyllo dough and brush these top layers evenly with the remaining mixture. You should have a total of nine phyllo layers.
  9. Tuck in edges: Fold any overhanging dough edges toward the center of the pastry and brush these folded parts with the yogurt-milk mixture to keep them moist and sealed.
  10. Score the borek: Using a sharp knife, pre-slice the entire borek into 12 equal pieces to make serving easier after baking. Refer to visuals if available.
  11. Prepare egg yolk topping: In a small bowl, mix the 2 egg yolks until smooth.
  12. Apply egg yolk and seeds: Brush each pre-cut piece with egg yolk. Sprinkle evenly with sesame seeds and nigella seeds if using.
  13. Bake: Place the baking sheet in the preheated oven and bake the borek for 30-35 minutes or until the top turns a beautiful golden brown and crisp.
  14. Cool and serve: Remove from oven and let the borek cool for a few minutes. Slice fully along the pre-cut lines and serve warm for the best texture and flavor experience.

Notes

  • Make sure to thaw phyllo dough overnight in the fridge and keep it covered with a damp cloth to prevent drying out while assembling.
  • Use kitchen tongs to toss the spinach gently so it wilts evenly without overcooking.
  • Pre-slicing before baking makes it easier to cut after baking without breaking the delicate layers.
  • For extra crispiness, you can brush the edges multiple times with the yogurt-milk mixture during layering.
  • Nigella seeds are optional but add a lovely subtle oniony flavor and crunch.
  • Serve borek warm fresh out of the oven or at room temperature as leftovers reheat well.

Find it online: https://yumntasty.com/spinach-and-feta-cheese-borek-turkish-borek-recipe/