Description
Enjoy this easy Spinach and Feta Cheese Börek – Turkish Borek Recipe that’s perfect for breakfast or brunch. Try it today!
Ingredients
Scale
- 1 tablespoon olive oil (or any vegetable oil such as avocado oil)
- 1 medium-size onion (peeled and chopped)
- 16 oz. baby spinach leaves (washed and dried)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 oz. crumbled feta cheese
- 3 tablespoons olive oil (or any vegetable oil such as avocado oil)
- ½ cup whole milk
- 1 large egg
- 2 tablespoons plain whole-milk yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of Phyllo Dough (thawed overnight in the fridge)
- 2 egg yolks
- 2 tablespoons sesame seeds
- ½ teaspoon Nigella seeds (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring frequently, until it becomes translucent, about 4-5 minutes. Then add the spinach, kosher salt, and black pepper. Cook while tossing every few minutes with kitchen tongs until the spinach loses most of its volume, around 5 minutes. Stir well, then turn off the heat and let it cool for 15 minutes.
- Preheat your oven to 350 degrees F to ensure it's hot enough when you’re ready to bake.
- In a mixing bowl, whisk together olive oil, whole milk, egg, yogurt, salt, and black pepper until well combined.
- Line a baking sheet with parchment paper. Lay sheets of phyllo dough in a single layer onto the parchment paper. Ensure that the entire surface is covered; some overhang is okay.
- Place another layer of phyllo on top of the first one while ensuring coverage. Pour 3-4 tablespoons of the milk mixture onto this top layer and brush it evenly over the phyllo sheets.
- Stack another two layers of phyllo dough on top. Brush one more time with some milk mixture on top before adding just one last layer without brushing again.
- Spread your cooled spinach mixture evenly over this top layer of phyllo sheets.
- Add another two layers of phyllo sheets over your filling completely covering it. Brush another 3-4 teaspoons of milk mixture over this topmost sheet followed by two final layers brushed with milk mixture again. You should end up with nine layers total.
- If there are edges hanging over on the sides, fold them inward towards the center and ensure they're brushed with milk mixture so everything stays moist.
- Using a sharp knife, pre-slice borek into twelve equal pieces.
- In a bowl, mix egg yolks together then brush each slice generously with them. Sprinkle sesame seeds and nigella seeds over if desired.
- Bake in preheated oven for about 30-35 minutes or until golden brown on top.
- Once baked, let it cool for a few minutes before slicing again if necessary and serve warm for best flavor enjoyment!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 piece (approximately 100g)
- Calories: 246
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 32mg
Keywords: Thaw phyllo dough overnight for easy handling. For added flavor, try adding herbs like dill or parsley to the filling or serve with a yogurt dip.