Turkish Spinach and Cheese Borek

This Turkish Spinach Börek is irresistible! It boasts golden, flaky layers of pastry enveloping a savory filling of creamy feta and tender spinach. The crispy texture contrasts beautifully with the moist, flavorful filling. It's satisfying and comforting, making it perfect as an appetizer, brunch dish, or festive side. Plus, it's make-ahead and freezer-friendly, so you can enjoy it anytime! I'll show you two easy ways to assemble it.

Spinach Börek with Feta Cheese

Börek (also spelled burek, bourek, byrek, or boureki) is a savory pastry enjoyed across regions once part of the Ottoman Empire, including the Middle East, Eastern Europe, North Africa, and the Caucasus. These flaky pastries are filled with a variety of ingredients such as vegetables, cheese, and meats and are shaped in many different ways.

Here, I'm sharing a Turkish version made with a delicious spinach and feta cheese filling (Ispanaklı Peynirli Böreği). My love for Turkish cuisine began decades ago when I was introduced to its rich flavors by Turkish friends, who were like magicians in the kitchen. I learned several things from them and then spent years testing and perfecting recipes, including my baklava (though mine is Persian-style!).

When I visited Istanbul, I was further amazed by the culinary legacy of the Ottoman Empire. I had the chance to try many varieties of börek, each more delicious than the last. Fortunately, I get to enjoy these treats regularly  during my visits to Germany, where a large Turkish community offers authentic restaurants.

Why I Love This Recipe

• Simple: I've been making this spinach and feta borek for decades, and it's as easy as pie!
• Nutrient-Dense: Packed with a generous amount of spinach (frozen works great) and just the right amount of cheese, it's full of fiber and nutrients, making it satisfying and nourishing.
• Versatile: You can assemble this spinach börek in several ways using common kitchen tools. I'll show you both the simple sheet pan style and the fancy looking coiled form (kol böreği).
• Customizable: I've included flavor and dietary variations, so everyone can enjoy it tailored to their needs.

Key Ingredient Notes

• Phyllo Dough: Traditionally, fresh yufka dough is used for börek. These ultra-thin pastry sheets made from flour, water, and salt are available at Middle Eastern stores. However, phyllo dough is a great substitute and more widely available. It comes in two sizes: 17 x 12 inches (24-28 sheets) or 9 x 14 inches (40 sheets in two rolls). Trim the sheets to fit your baking dish, overlapping them, and use scraps for the middle layers.
• Spinach: Fresh spinach is my preference for best taste and texture, and mature spinach works fine-baby spinach isn't necessary. If using frozen spinach, 30 ounces (three 10-ounce packs) works great.
• Cheese: I use drained and crumbled feta cheese, for other cheese options, check out the flavor variations below.
• Olive Oil & Butter: Extra virgin olive oil is perfect for this savory pastry. To hold the filling together, I use an optimal amount of olive oil in the brushing mixture. For a festive flavor, you can substitute half the olive oil with melted clarified butter.
• Green Onions & Parsley: I use mostly the white parts of green onions for a mild, onion-like flavor that blends seamlessly with the greens. A bit of parsley adds an extra herby note to the filling.
• Eggs: Eggs help bind the spinach-feta mixture, create the phyllo brushing mixture, and give a beautiful golden glaze to the top. For a lighter golden color and less egg flavor, use 1 whole egg and 1 egg yolk instead of 2 egg yolks.
• Yogurt: I use yogurt in the brushing mixture for the phyllo dough layers. While some recipes use milk, my Turkish friends, from whom I learned this recipe, always use yogurt. It helps keep the pastry moist without making it soggy.
• Seeds: For topping, I use a mix of white and black sesame seeds. You can also sprinkle Nigella seeds (also called black seeds), which add a unique Middle Eastern flavor.

Step-by-Step Visual Overview

Here's an overview of the process to make Turkish spinach borek. A full printable recipe with exact measurements can be found at the end of the post.

• Prepare the Phyllo Dough: Thaw phyllo dough according to package instructions, keeping it covered with a damp towel to prevent drying.
• Make the Spinach and Feta Filling: Cook green onions and spinach until wilted and moisture evaporates. Let it cool, then mix with eggs, feta, parsley, salt, and pepper.

• Prepare the Oil-Yogurt Mixture and Egg Wash: Whisk together olive oil, yogurt, and egg. In another bowl, whisk egg yolks with milk.

• Assemble the Börek: Two ways to assemble Turkish borek. Choose one.
• Sheet Pan Layered Börek: Layer phyllo dough sheets, brushing each with the oil-yogurt mixture. Add spinach filling, top with more phyllo layers. Brush the top with egg wash, sprinkle sesame seeds, and cut into squares.
• Coiled Börek (Kol Böreği): Brush phyllo sheets with the oil-yogurt mixture, add filling in a line, roll, and coil into spirals. Brush with egg wash and sprinkle sesame seeds.

• Bake: Bake at 375°F (190°C) for 20 minutes, then reduce heat to 325°F (165°C) and bake for another 20 minutes until golden and crispy.
• Serve: Let the Börek rest for 10 minutes before serving.

How to Serve

• Appetizer or Snack: Spinach borek is perfect as a festive appetizer or cut into small triangles for a savory afternoon snack.
• For a Meal: Pair it with a cucumber yogurt salad for a high-protein brunch. It's also great for lunch, served with salads like Shirazi salad or soups like red lentil soup. This spinach and feta version also makes a hearty side dish.

Variations

This borek is nut-free, soy-free (always check the phyllo package label), and vegetarian. Here are some variations you could try, but be aware that they may alter the taste.

• Vegan & Dairy-Free: Try vegan yogurt, cheese alternatives, and vegan phyllo dough. Use egg substitutes for the binding.
• Gluten-Free: There are several gluten-free phyllo recipes available online.
• Higher Protein: Add more cheese (use low-sodium varieties as feta can be quite salty) or include boiled eggs in the filling. For a melting cheese, try cheddar or a similar cheese. You can also use ground/shredded meat or chicken.
• Low Sodium: Use less feta and replace it with fresh mozzarella (low sodium) and baked ricotta. To bake ricotta, spread it about ½ inch thick on a parchment-lined baking sheet and bake at 400°F for 25-35 minutes until it firms up and has golden spots. Crumble the ricotta and use it as a feta replacement.
• More Nutrients: Use whole grain phyllo dough, sometimes available at health food stores. While spinach is already a great choice, you can experiment with other greens, vegetables, or herbs for a custom filling.

More Spinach Recipes

• Spinach Feta Pan Pizza
• Spinach and Egg Stuffed Mushrooms
• Spinach Yogurt Dip (Borani)

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 1 vote

Turkish Börek (Spinach and Feta Cheese Pie)

This Turkish Spinach Börek is irresistible! It boasts golden, flaky layers of pastry that perfectly envelop a rich, savory filling of creamy feta and tender spinach. The crispy texture contrasts beautifully with the moist, flavorful filling. It's satisfying and comforting, making it ideal as an appetizer, brunch dish, or festive side. Plus, it's make-ahead and freezer-friendly, so you can enjoy it anytime! I'll be sharing two easy ways to assemble it. You can easily use frozen spinach for this recipe with great success-just be sure to evaporate the juices and squeeze out the excess.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

1x2x3x

Print SaveSaved!

Course :Appetizer

Cuisine :Mediterranean

Servings: 24 pieces

Calories: 166kcal

Author: Roxana Begum

Ingredients

Spinach and Cheese Filling

• ▢ ¼ cup extra virgin olive oil
• ▢ ½ cup finely chopped green onions use mostly the white part
• ▢ 3 pounds fresh spinach rinsed, dried, and chopped (or 1½ pounds frozen spinach)
• ▢ 2 large eggs
• ▢ 12 ounces crumbled feta cheese drained well (about 1½ cups)
• ▢ ½ cup finely chopped Italian parsley
• ▢ ½ teaspoon ground black pepper adjust to taste
• ▢ Salt adjust to taste

Pastry

• ▢ ⅓ cup extra virgin olive oil plus more for brushing, see notes
• ▢ ¼ cup yogurt full-fat or reduced-fat
• ▢ 1 large egg beaten
• ▢ 16 oz phyllo dough thawed overnight (follow package instructions)

Topping

• ▢ 2 egg yolks
• ▢ 1 to 2 tablespoons milk
• ▢ 2 to 3 tablespoons sesame seeds white and black
• ▢ ½ teaspoon nigella seeds optional

US Customary - Metric

Equipment

• ▢
  Baking Sheet 17x12-inch
• ▢
  Pastry Brush

Cook ModePrevent your screen from going dark

Instructions

Prepare the Phyllo Dough

• Thaw phyllo dough according to package instructions. To thaw overnight, place it in the fridge, then leave it on the counter for 2 hours to reach room temperature.
• If using 9x14-inch phyllo sheets, overlap two sheets and trim them to fit the 17x12-inch pan. Alternatively, you can create more layers in a 9x13-inch pan and avoid deep baking dishes.

  Note: My phyllo dough had 28 sheets that measured 17 x 12.

Make the Spinach and Feta Filling

• In a large cooking pot, heat olive oil over medium heat. Add chopped green onions and cook for 1 minute. Add the chopped spinach and stir. Cook over medium heat until wilted, stirring often. (Tip: If using fresh spinach, add it in batches-let each batch shrink before adding the next.)
• The spinach will release juices. Stir to evaporate the liquid or create a well in the center to let the juices evaporate on higher heat; making sure that nothing sticks or burns at the bottom. Once the juices are gone, transfer the spinach to a colander and press out excess moisture using a spatula. Let it cool.
• In a large bowl, gently combine the cooled spinach with eggs, crumbled feta, and parsley. Season with black pepper and salt (note: feta is already salty, so you may not need much salt). Set aside.

Make the Oil-Yogurt Mixture & Egg Wash

• In a small bowl, whisk together olive oil, yogurt, and the beaten egg until smooth.
• In another bowl, whisk the egg yolks with enough milk to make it easily spreadable.

Pre-Assembly Tips

• Unroll the phyllo dough and place the stack of sheets between two kitchen towels to prevent it from drying out. While assembling, keep the unused phyllo dough covered with a damp towel.

Assemble the Börek (Two Ways - Choose One)

Sheet Pan Layered Börek

• Preheat the oven to 375°F (190°C).
• Brush the bottom and sides of the baking sheet with olive oil.
• Place one sheet of phyllo dough in the pan and brush it lightly with the oil-yogurt mixture. Repeat this with 12 more phyllo sheets. Do not brush the last sheet with the oil-yogurt mixture.
• Spread the spinach-feta filling evenly over the layered phyllo sheets. (Tip: For a crispier pastry, you can brush alternate sheets with olive oil instead of the oil-yogurt mixture.)
• Top with the remaining 15 phyllo sheets, brushing each sheet with the oil-yogurt mixture.
• Brush the top sheet with the whisked egg yolks, then sprinkle with sesame seeds and nigella seeds (optional). Using a sharp knife, cut the pastry into 24 smaller squares or 12 large pieces.

Coiled Börek (Kol Böreği)

• Place one phyllo sheet on a clean, dry surface and brush with the oil-yogurt mixture. Repeat with 2 more phyllo sheets, but leave the last one unbrushed.
• Take one-sixth of the spinach-feta filling and spread it along the longer side of the phyllo sheet to form an even rope, leaving a ½-inch border at the edges. Brush the shorter edges with the oil-yogurt mixture to help seal the filling.
• Roll the dough from the longer side, wrapping it around the spinach filling, then coil it into a circular shape, pressing gently to form the coiled Börek. Repeat with the remaining phyllo dough and filling to create 6 coiled Böreks.
• Place the coiled Böreks on a parchment-lined baking sheet, spacing them about 2-3 inches apart. Brush with the egg yolk mixture and sprinkle with sesame and nigella seeds (optional).

Bake & Serve

• Bake the Börek in the center of the oven at 375°F (190°C) for 20 minutes. Then lower the temperature to 325°F (165°C) and bake for another 20 minutes or until the top is golden brown and crispy. Let the Börek rest for 10 minutes before serving.

Notes

1. Thawing Phyllo Dough: Thaw phyllo dough overnight in the fridge, inside the package. Before using, let it sit at room temperature for 2-3 hours.
2. Handling Delicate Phyllo Dough: If your phyllo dough is too delicate or wet, layer two sheets at a time and brush generously with the oil-yogurt mixture. Let the assembled pastry sit for 30 minutes before baking to help it absorb the liquid.
3. Make Ahead: You can prepare the spinach filling (without eggs) up to 4 days in advance. Add the eggs just before making the Börek. The assembled Börek can be refrigerated for 1 day or frozen (properly packed) for up to 1 month before baking. Thaw in the fridge overnight and bring to room temperature before baking.
4. Storage: Leftovers can be refrigerated for up to 4 days. Reheat in the oven or toaster oven using the "bake" option. For longer storage, freeze in an airtight container for up to 2 months. Thaw and reheat before serving.
5. Oil or Butter: For a richer, festive flavor, substitute half of the olive oil with melted unsalted butter (preferably clarified butter). The aroma will be more indulgent.

Nutrition

Serving: 1Piece | Calories: 166kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 274mg | Potassium: 363mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5496IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 3mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Nutrition Notes

Spinach borek is a hearty, satisfying dish that can fit into a balanced diet when enjoyed in moderation. With its nutrient-dense ingredients, it is both nourishing and fulfilling. Spinach provides fiber, vitamins A and C, and iron, supporting digestive health and immune function. Feta adds calcium and protein, while olive oil contributes healthy monounsaturated fats. Eggs and yogurt boost the overall protein content.

Phyllo dough is lower in fat and calories than other pastry options, making this a relatively light alternative to heavier baked goods. For extra protein, consider adding boiled eggs or more cheese to the filling or opt for a variation with ground turkey or chicken. The sesame seeds on top provide healthy fats, calcium, and antioxidants.

For a lower-carb meal, pair it with salad or roasted non-starchy vegetables. For added fiber, serve it alongside whole-grain salads or cauliflower rice. Spinach Borek offers a balance of healthy fats, fiber, and protein, making it a satisfying meal that works for various dietary needs.