Description
This Turkish Borek with Spinach and Feta Cheese is a deliciously savory pastry made with flaky phyllo dough filled with a flavorful mixture of sautéed spinach, garlic, onion, and creamy feta cheese. Perfect as a vegetarian main dish or a satisfying lunch, it combines Mediterranean flavors with an easy preparation that comes together in under two and a half hours.
Ingredients
Scale
Filling
- 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
For Assembly
- 150 ml milk
- 2 eggs
- 5 tablespoons olive oil
- 3 large sheets phyllo dough
Instructions
- Prepare the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Add the roughly chopped spinach and cook until wilted and any excess moisture evaporates, approximately 5-7 minutes. Remove from heat and let cool slightly before stirring in crumbled feta cheese. Season with salt and freshly ground black pepper to taste.
- Prepare the Egg Wash: In a bowl, whisk together the eggs, milk, and 5 tablespoons of olive oil until well combined. This mixture will provide moisture and richness to the phyllo layers, helping the borek achieve a golden color and pleasant texture.
- Assemble the Borek: Preheat your oven to 180°C (350°F). Lay one sheet of phyllo dough flat on a clean surface. Using a brush, lightly coat it with the egg wash mixture. Place the second sheet on top and brush again with the egg mixture. Spread the spinach and feta filling evenly across the phyllo sheets, then place the third phyllo sheet on top. Brush the top layer generously with the remaining egg wash to ensure a crispy, golden crust.
- Bake the Borek: Carefully transfer the assembled borek onto a baking tray lined with parchment paper. Using a sharp knife, score the top layer into the desired serving portions to make cutting easier after baking. Bake in the preheated oven for 20 minutes or until the phyllo dough turns golden brown and crisp.
- Serve: Remove the borek from the oven and allow it to cool slightly before serving. Cut along the scored lines and enjoy warm as a delicious vegetarian meal or snack.
Notes
- This recipe is perfect for a vegetarian meal or a packed lunch.
- Phyllo dough can dry out quickly—keep unused sheets covered with a damp towel during assembly.
- You can add herbs like dill or parsley to the filling for extra flavor.
- For a vegan version, substitute eggs and milk with plant-based alternatives and use vegan cheese.
- Prepare ahead of time and bake fresh when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 556 kcal
- Sugar: 3 g
- Sodium: 935 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 71 mg
