I share my Spinach and Feta Borek, an authentic Turkish Borek that folds tangy feta and tender spinach into crisp phyllo for a striking breakfast or brunch centerpiece.

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I can’t resist the crackle when a slice of Turkish Borek hits the plate, and this Spinach And Feta version keeps pulling me back. I love how fresh spinach folds into salty feta cheese, the contrast feels wrong in the best way, like it shouldn’t work but it totally does.

I usually tell myself it’s just brunch food, but I’ve eaten it for lunch, dinner and sneaked a piece at midnight. The layers get a little messy when I rush, and honestly I kind of like that, it makes each bite feel homemade not too perfect, just real.

Ingredients

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Phyllo pastry: Paper thin layers give crisp flaky crust, mostly carbs, light and buttery.
Spinach: Loads of iron, fibre and vitamins, wilts down a lot, fresh taste.
Feta cheese: Salty, tangy, rich in protein and calcium, adds creamy crumbly punch.
Onion: Sweeter when browned, gives savory depth and small amount carbs.
Eggs: Bind filling, add protein and moisture, yolks make it richer.
Yogurt: Creamy tang, lightens filling, adds probiotics and subtle acidity.
Olive oil or butter: Fat for golden crust and flavor, adds calories but tastes great.
Dill or parsley: Fresh herbs brighten flavors, low calorie, adds aromatic lift.
Sesame or nigella seeds: Sprinkle on top for crunch, subtle nutty or oniony note.

Ingredient Quantities

1 package (about 400 g) phyllo or filo pastry sheets, thawed

500 g fresh spinach (about 1 lb) stems removed

250 g feta cheese, crumbled

1 medium onion, finely chopped

2 large eggs plus 1 egg for brushing (optional)

150 g plain yogurt (about 1/2 cup)

50 ml milk (about 3 tbsp)

60 ml olive oil (1/4 cup) or 50 g melted butter

2 tbsp fresh dill or parsley, chopped

1/2 tsp salt (adjust, feta is salty)

1/4 tsp freshly ground black pepper

Pinch ground nutmeg (optional)

1 tbsp sesame seeds or nigella seeds (optional)

How to Make this

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1. Preheat oven to 180 C (350 F). Line a 33×23 cm (13×9 inch) baking tray with parchment and keep the phyllo covered with a damp towel so it doesnt dry out.

2. Rinse spinach, remove thick stems, chop roughly. Sauté the chopped onion in a little olive oil until soft, add the spinach in batches and cook just until wilted, about 3 to 5 minutes. Drain in a colander and press or squeeze out as much liquid as you can with a clean kitchen towel or your hands.

3. In a bowl crumble the feta and add 2 eggs, yogurt, milk, chopped dill or parsley, salt sparingly, pepper and a pinch of nutmeg if using. Mix, then fold in the squeezed spinach and cooled sautéed onion until combined. Taste and adjust seasoning keeping in mind feta can be salty.

4. Make a brushing mix by combining the 60 ml olive oil (or melted butter) with the extra egg if you want a richer glossy top. You can reserve some oil for brushing between sheets.

5. Place one sheet of phyllo in the prepared tray, brush lightly with oil or butter, repeat with 3 to 4 more sheets to make a stable bottom layer. Work quickly so phyllo doesnt crisp up.

6. Spread the spinach and feta filling evenly over the layered phyllo. Top with another 3 to 4 phyllo sheets, brushing each sheet as you go to create crisp, separated layers. Tuck and trim edges neatly.

7. Score the top gently into squares or diamonds all the way through to the bottom so it cuts easily after baking. Brush the top with the remaining oil/egg wash and sprinkle sesame or nigella seeds if using.

8. Bake on the middle rack for 30 to 40 minutes, until the top is deep golden and crisp. If the edges brown too fast, cover loosely with foil for the last 10 minutes.

9. Let the borek rest 10 minutes before cutting along the scored lines, this helps the filling set. You can assemble it ahead and refrigerate, or freeze before baking; bake straight from fridge adding a few extra minutes if chilled.

Equipment Needed

1. 33×23 cm (13×9 in) baking tray lined with parchment paper
2. Large frying pan or skillet for sautéing the spinach and onion
3. Colander plus a clean kitchen towel or cheesecloth to press/squeeze out liquid
4. Mixing bowls (one large for the filling, one small for the egg/oil wash)
5. Whisk or fork and a spatula for mixing and folding
6. Pastry brush for oil/egg brushing between phyllo sheets
7. Sharp knife and cutting board for chopping and scoring
8. Measuring cups/spoons or a kitchen scale for accurate quantities
9. Oven mitts and a large spatula or server for removing and slicing the borek

FAQ

Can I use frozen spinach? Yes, you can. Thaw it fully then squeeze out as much water as you can in a clean towel or cheesecloth, otherwise the börek will be soggy. If you like, quickly sauté the spinach with the chopped onion first, let it cool then mix with the feta.

How do I stop the phyllo from drying out or tearing? Keep the sheets covered with a damp kitchen towel while you work and brush each sheet lightly with olive oil or melted butter. Work fairly quickly and dont let the edges stick to the counter, that’s usually why it rips.

Can I make this ahead or freeze it? Yes. You can assemble the unbaked börek, wrap tightly and freeze. Bake from frozen, adding 10 to 20 minutes to the baking time. You can also freeze baked pieces and reheat in a hot oven for best crispness.

What if I dont want to use eggs? Eggs help bind the filling but they are not essential. Replace them with a little extra yogurt plus 1 to 2 tablespoons of fine semolina or flour to absorb moisture, or use ricotta/silken tofu as a binder. The texture will be slightly different but still tasty.

How do I get the top really golden and crispy? Brush the top with the extra egg wash or oil, and bake at 180C / 350F until deep golden. If your oven has a fan setting use it for extra crispness, and place the tray on a lower rack for a crisp bottom.

How should I store and reheat leftovers? Keep leftovers covered in the fridge for up to 2 to 3 days. Reheat in a 180C / 350F oven for 8 to 15 minutes so the pastry gets crispy again. Microwave makes it soft, so avoid if you care about crunch.

Spinach And Feta Cheese Börek – Turkish Borek Recipe Substitutions and Variations

Phyllo pastry: use puff pastry for a richer, flakier bake (use fewer layers and watch the bake time), or yufka if you find it (same idea as phyllo), or even large spring roll wrappers for small hand pies. Works fine either way, just drain any extra butter/oil.
Fresh spinach: frozen spinach is the easiest swap — thaw it and squeeze out all the liquid, or use Swiss chard or curly kale (blanch and chop first). Adjust cooking time and squeeze well so the filling isn’t watery.
Feta cheese: swap with goat cheese for a similar tang, or use ricotta mixed with a little grated Parmesan and salt for a milder, creamier filling. Both keep the texture nice.
Eggs / binder: for egg-free options use 3 tbsp aquafaba per egg, or 1/4 cup blended silken tofu per two eggs, or increase the yogurt and add 1 tbsp cornstarch to bind. All give good hold without changing flavor too much.

Pro Tips

– Get the spinach really dry, or the filling will water out and make the pastry soggy. After squeezing with a towel, press it under a weighted plate or wrap in cheesecloth and twist, and if it still feels damp stir in a tablespoon of fine breadcrumbs to soak the extra moisture.

– Keep the phyllo cold and covered, and work quickly, but dont drown the sheets in oil or butter. Light, even brushing between layers gives crisp flakiness; use melted butter on just the top few sheets for better color and flavor, and olive oil between inner layers if you want it lighter.

– Taste the feta before you season. If it seems too salty, rinse it briefly and pat dry, or balance it with a little lemon zest or a small pinch of sugar. Adding a mild cheese like grated kasseri or a bit of mozzarella will mellow the saltiness without losing the feta character.

– If you want perfect slices, score before baking and let it rest until the filling firms up, dont rush cutting it. To prevent overbrowned edges, make a foil collar around the pan partway through baking, and if baking from cold after refrigerating add a few extra minutes so the center cooks through.