Name: Turkish Borek with Spinach and Feta Cheese Recipe
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Turkish
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 medium-sized onion, chopped; 500 grams (17.5 oz) spinach, roughly chopped; 250 grams (9 oz) feta cheese, crumbled; Salt and freshly ground black pepper, to taste; 150 ml milk; 2 eggs; 5 tablespoons olive oil; 3 large sheets phyllo dough

If you’re craving a dish that’s both comforting and bursting with flavor, you’re in for a treat with this Turkish Borek with Spinach and Feta Cheese Recipe. I absolutely love how it combines flaky phyllo pastry with a savory, cheesy spinach filling – it’s one of those recipes that always impresses guests and makes weeknight dinners special without a ton of fuss. Stick around because I’m going to share all my best tips to help you perfect this classic Turkish delight right in your own kitchen!

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Why You’ll Love This Recipe

Quick and Easy: Despite looking fancy, this borek comes together in just about 30 minutes of hands-on time.
Fresh, Bold Flavors: The combo of tangy feta and earthy spinach inside crispy phyllo is unbeatable.
Versatile Dish: Perfect for lunch, dinner, or even a party appetizer—you can’t go wrong here.
Vegetarian Friendly: A hearty meatless option that satisfies without missing a beat.

A white rectangular dish filled with multiple layers of thin, crispy, brown and golden phyllo dough sheets arranged unevenly, some edges folded and others slightly wrinkled, covering the dish top mostly, showing some light glossy texture from oil or butter. The phyllo layers vary in color from light golden to dark golden brown, giving a flaky and crunchy look with some puffed parts. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Turkish Borek with Spinach and Feta Cheese Recipe plays a crucial role in building those irresistible layers and flavors. I always recommend fresh spinach for the best texture and crumbled feta for that authentic salty punch.

Olive oil: The key to golden, crispy layers—don’t skimp on using good quality olive oil.
Garlic: Adds that subtle aromatic depth which balances the spinach perfectly.
Onion: Gives a touch of sweetness and complexity when sautéed just right.
Spinach: Fresh and vibrant – this is the star veggie! Wilt it gently to keep moisture in check.
Feta cheese: Crumbled for easy mixing; its tang is essential to the filling.
Salt and freshly ground black pepper: Season generously, especially the filling, to avoid blandness.
Milk: Helps bind the eggs and olive oil for the perfect custard-like wash.
Eggs: Make the filling rich and ensure the borek holds together wonderfully.
Phyllo dough: The flaky, buttery base of every great borek; handle with care as it’s delicate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love swapping this recipe up now and then depending on what’s in my fridge or my mood. You can easily tweak the filling to suit your taste and dietary needs.

Mushroom and Herb: I’ve tried adding sautéed mushrooms and fresh dill for a woodsy twist that my family went nuts over.
Vegan Version: Replace feta with a plant-based cheese and use olive oil in place of eggs; it’s surprisingly satisfying.
Spicy Borek: Toss in some chili flakes or diced jalapeños to give this classic a little kick.
Cheese Only: If you’re short on spinach, double the feta or combine with ricotta for an extra creamy filling.

How to Make Turkish Borek with Spinach and Feta Cheese Recipe

Step 1: Prepare the Filling

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing them until they’re soft and fragrant—about 4-5 minutes. This is where your kitchen starts to smell amazing! Then, toss in the chopped spinach in batches, allowing it to wilt down before adding more. Once all the spinach is down and cooked, season generously with salt and black pepper. Let this mixture cool for a bit before stirring in the crumbled feta cheese. If you skip cooling, the cheese can melt and get soggy, which you definitely want to avoid.

Step 2: Mix the Egg and Milk Wash

In a bowl, whisk together the eggs, milk, and 5 tablespoons of olive oil. This mixture is going to help give the phyllo that beautiful golden color and add richness to the borek. I’ve found that combining the milk and eggs first helps them blend evenly before adding the olive oil.

Step 3: Assemble Your Borek

Lay one sheet of phyllo dough on a clean surface and brush it generously with the egg wash. Add another sheet on top and brush that too. Spoon the spinach and feta filling evenly over the phyllo, then carefully roll it up like a jelly roll. I like using a damp towel over the phyllo to keep the sheets from drying out while I work—they can get brittle fast! Place the rolled borek seam-side down on a baking sheet, and repeat with the other sheets to make 3 rolls total.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Brush the remaining egg wash on the outside of the rolls to encourage that perfect golden crust. Bake for about 20 minutes or until the borek turns crisp and beautifully golden brown on all sides. You’ll know it’s done when it smells irresistible and the phyllo looks flaky and crunchy. Let it cool for a few minutes before slicing—it helps the filling set so it doesn’t spill out.

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Pro Tips for Making Turkish Borek with Spinach and Feta Cheese Recipe

Keep Phyllo Covered: Always keep unused phyllo sheets covered with a damp towel to prevent drying out and cracking while you work.
Drain Your Spinach Well: If your spinach has excess moisture, make sure to squeeze it out thoroughly to avoid soggy borek.
Even Egg Wash is Key: Brushing the phyllo evenly with the egg-milk-oil wash ensures a beautiful golden sheen and helps with crispiness.
Slice After Cooling: Let the borek cool slightly so it holds its shape when sliced, avoiding a messy filling spill.

How to Serve Turkish Borek with Spinach and Feta Cheese Recipe

A slice of layered spinach and cheese pie sits on a white plate with a silver fork beside it. The pie has about five visible layers: the top layer is golden brown and crispy with uneven crinkles, below that are layers of soft, pale pastry mixed with creamy white cheese, and dark green spinach filling clearly visible near the bottom. The edges of the pastry are browned and slightly folded. In the background, there is a white baking dish filled with more pie, and a glass of white milk on a white marbled surface. The overall look is warm and homemade. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little fresh parsley or dill on top just before serving—it adds a pop of color and a fresh herby note that brightens the rich flavors.

Side Dishes

Serving Turkish Borek with a simple side of yogurt or tzatziki is my go-to for a cool contrast. A crisp cucumber and tomato salad on the side also complements the dish beautifully without overpowering it.

Creative Ways to Present

For special occasions, try cutting the borek into bite-sized pinwheels before serving. It turns into an elegant appetizer that’s perfect for parties and sharing. You can arrange them on a platter with fresh herbs and lemon wedges for an inviting look.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover borek in an airtight container in the refrigerator. It usually keeps well for up to 3 days without losing too much of that crisp texture.

Freezing

Freezing works great too! I freeze the borek before baking, wrapped tightly in plastic wrap and foil, and bake it straight from frozen—just add a few extra minutes to the bake time. It tastes almost as fresh as when first made.

Reheating

To reheat, I pop the borek in a 350°F (175°C) oven for 10-15 minutes. This helps restore the flaky crispiness without making it soggy like the microwave sometimes does.

FAQs

Can I use frozen spinach for this Turkish Borek with Spinach and Feta Cheese Recipe?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out all excess water before mixing it with the other ingredients. This helps prevent the borek from becoming soggy during baking.
What if I can’t find phyllo dough in my local store?

If phyllo dough isn’t available, you can substitute with puff pastry, although the texture will be a bit different. Puff pastry will give you a richer, buttery crust but won’t have that super thin flakiness phyllo provides.
How do I prevent the phyllo from drying out while assembling?

Keep the phyllo sheets covered with a slightly damp kitchen towel when you’re not using them to stop them from drying out and cracking. Work quickly and gently handle the sheets.
Can I make Turkish Borek with Spinach and Feta Cheese Recipe vegan?

Sure! Use a vegan cheese alternative instead of feta and swap out the eggs and milk with a plant-based milk and a vegan egg replacer. Olive oil can stay the same. The result is deliciously plant-based and still full of flavor.

Final Thoughts

This Turkish Borek with Spinach and Feta Cheese Recipe has become one of my absolute favorites because it’s so simple yet so satisfying. Every time I make it, my family goes crazy for those crispy layers paired with the savory filling. If you’ve never worked with phyllo before, this is a fantastic starter recipe – just take your time and enjoy the process. Trust me, once you’ve had a warm slice fresh from the oven, you’ll understand why this recipe is a keeper. Give it a try, and I promise it’ll be a new favorite in your kitchen too!