Turkish Borek with Spinach and Feta Cheese

Name: Turkish Borek with Spinach and Feta Cheese
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic; 1 medium-sized onion; 500 grams or 17.5 oz spinach; 250 grams or 9 oz feta cheese; Salt and freshly ground black pepper; 150 ml milk; 2 eggs; 5 tablespoons olive oil; 3 large sheets phyllo dough

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5.0

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Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
Servings
8 servings
Calories
556 kcal
Course
Side Dish, Appetizer
Cuisine
Middle Eastern

Turkish Borek with Spinach and Feta Cheese

Maisie Perez

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Turkish Borek with Spinach and Feta Cheese is great for a take along lunch or vegetarian dinner. It needs only 30 minutes to make and 7 simple ingredients.

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Ingredients

Servings

For the filling:

2 tablespoons olive oil
2 cloves garlic minced
1 medium-sized onion chopped
500 grams or 17.5 oz spinach roughly chopped
250 grams or 9 oz feta cheese
Salt and freshly ground black pepper

For the milk mixture:

150 ml milk
2 eggs
5 tablespoons olive oil
3 large sheets phyllo dough

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Instructions

Make the filling

Heat a lug of olive oil in a large skillet over medium heat. Sauté minced garlic, chopped onion and spinach until soft, for about 5 minutes. In a medium-sized bowl, combine it with crumbled feta cheese. Add a bit of salt and freshly ground black pepper to taste.

Make the milk mixture

In a medium-sized bowl, whisk together milk, eggs and olive oil. Season with a bit of salt and freshly ground black pepper.

Assemble the borek

Preheat the oven to 180 °C or 360 °F. Grease a backing dish (I used 30x20 cm or 12x8 inch rectangular dish) with a bit of olive oil. Lay a phyllo dough sheet in the middle of the baking dish, folding the ends inside and creating waves of dough. Smear with a bit of milk mixture.
Spread half of the filling over the softened phyllo dough, cover with another layer of phyllo dough, fold the ends and smear with the milk mixture again, following by the rest of the spinach feta filling.
Put the third and the last layer of phyllo dough on top of the filling, fold the edges and pour the rest of the milk mixture on top. Bake for 20-25 minutes. You'll see that it's ready when the top of the borek is golden-brown, just like on the pictures. Enjoy!

Notes

You can use a rectangular, a square or a round baking dish for this recipe.
Feel free to use frozen spinach instead of fresh. Make sure to drain it well after thawing to get rid of the extra liquid.
This recipe is perfect for meal prep. Bake it in a tin foil dish and freeze for up to 3 months. To reheat, warm in the oven for 25-30 minutes.
Store leftovers in the fridge for up to 4 days. To reheat, simply microwave it or warm it in the oven.
Serve it with ayran (Turkish yogurt drink), shakshuka, or a side salad (see suggestions above).
Use any other kind of collard greens like kale, spring greens, bok choy, Swiss chard or scallions instead of spinach.
Ground mozzarella can be substituted for feta cheese.
To make this recipe vegan, use flax eggs, nut or soy milk and vegan cheese.

Nutrition Information

Show Details

Calories 556kcal (28%) Carbohydrates 62g (21%) Protein 16g (32%) Fat 27g (42%) Saturated Fat 9g (45%) Cholesterol 71mg (24%) Sodium 935mg (39%) Potassium 507mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 6082IU (122%) Vitamin C 19mg (21%) Calcium 259mg (26%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 556 kcal

% Daily Value*

Calories	556kcal	28%
Carbohydrates	62g	21%
Protein	16g	32%
Fat	27g	42%
Saturated Fat	9g	45%
Cholesterol	71mg	24%
Sodium	935mg	39%
Potassium	507mg	11%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	6082IU	122%
Vitamin C	19mg	21%
Calcium	259mg	26%
Iron	6mg	33%