Turkish Borek with Spinach and Feta Cheese
User Reviews
5
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Prep Time
2 hrs 15 mins
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Cook Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
8 servings
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Calories
556 kcal
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Cuisine
Middle Eastern
Turkish Borek with Spinach and Feta Cheese
Description
This borek is prepared by first sautéing minced garlic, chopped onion, and roughly chopped spinach in olive oil until the greens are softened. The cooked mixture is then mixed with crumbled feta cheese and seasoned with salt and freshly ground black pepper, creating a balanced filling of creamy cheese and vibrant greens.
Three large phyllo dough sheets are laid in a greased rectangular baking dish, each brushed with a milk, egg, and olive oil mixture to add moisture and richness. The filling is layered between the sheets, with careful folding of dough edges to contain the ingredients. Baked at 180°C (360°F), the phyllo becomes golden and crisp while the filling remains moist and flavorful.
This dish can be served as a hearty appetizer, a light main course, or part of a meal with complementary sides like salads or yogurt-based drinks such as ayran. Its flaky crust and savory filling offer contrasting textures and a satisfying balance of salty and fresh flavors.
The borek can be made with frozen spinach after proper draining and is suitable for freezing up to three months if baked in a foil dish. Leftovers keep well refrigerated for up to four days and reheat easily in a microwave or oven. The filling can be varied with alternative greens or cheeses, and vegan substitutions are possible using plant-based ingredients.
Ingredients
For the filling:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 onion chopped, medium-sized
- 500 grams or 17.5 oz spinach roughly chopped
- 250 grams or 9 oz feta cheese
- salt freshly ground
- black pepper freshly ground
For the milk mixture:
- 150 ml milk
- 2 egg
- 5 tablespoons olive oil
- 3 phyllo dough large sheets
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
- Avoid excess moisture by draining frozen spinach thoroughly after thawing before use.
- This borek can be baked in rectangular, square, or round dishes depending on preference.
- Bake in a foil dish for easy freezing; store up to 3 months and reheat in the oven for 25-30 minutes.
- Store leftovers in the refrigerator for up to 4 days and reheat by microwaving or oven warming.
- Serve with traditional Turkish ayran, shakshuka, or fresh side salads for a complete meal.
- Alternative greens like kale or Swiss chard and cheeses such as mozzarella can be used instead of spinach and feta.
- To make it vegan, replace eggs, milk, and feta with suitable plant-based alternatives.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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