Spinach and Feta Borek
Borek is one of Turkey's greatest culinary gifts to the world. Layers of impossibly thin, buttery pastry wrapped around a savory filling that's both simple and deeply satisfying. This spinach and feta version is the classic that you'll find in bakeries from Istanbul to Izmir, and it's surprisingly easy to make at home with store-bought phyllo dough.
The filling is straightforward but perfectly balanced: wilted spinach wrung dry and mixed with crumbly feta, a touch of ricotta for creaminess, and fresh dill for that unmistakable Turkish flavor. Between the layers of phyllo brushed with olive oil and melted butter, it bakes into a golden, flaky masterpiece.
Cut into squares and serve warm as an appetizer or light meal alongside a simple cucumber-tomato salad and a dollop of thick yogurt. Borek is equally delicious at room temperature, making it ideal for picnics, potlucks, or packed lunches.
Ingredients
- ● 12 sheets phyllo dough
- ● 10 oz fresh spinach
- ● 8 oz feta cheese
- ● 1/2 cup ricotta cheese
- ● 1 egg
- ● 2 tbsp fresh dill
- ● 1 small yellow onion
- ● 3 tbsp olive oil
- ● 4 tbsp butter
- ● 1 egg yolk
- ● 1 tbsp sesame seeds
- ● 1/2 tsp black pepper
Instructions
- 1Preheat oven to 375°F. Saute onion in 1 tablespoon olive oil until soft, about 4 minutes. Add spinach and cook until wilted and dry, about 3 minutes. Let cool slightly.
- 2In a bowl, combine the cooled spinach mixture with crumbled feta, ricotta, beaten egg, dill, and black pepper. Mix well.
- 3Mix melted butter with remaining olive oil. Lay one sheet of phyllo in a lightly greased 9x13 baking dish, brush with the butter-oil mixture. Repeat with 5 more sheets, brushing each one.
- 4Spread the spinach-feta filling evenly over the phyllo layers.
- 5Layer the remaining 6 sheets of phyllo on top, brushing each with the butter-oil mixture. Tuck in any overhanging edges.
- 6Brush the top with egg yolk and sprinkle with sesame seeds. Use a sharp knife to score the top into squares or diamonds, cutting through just the top layers.
- 7Bake for 30-35 minutes until the top is deep golden and crispy. Let cool for 10 minutes before cutting along the scored lines and serving.
Nutrition Facts
| Calories | 265 |
|---|---|
| Protein | 11g |
| Carbohydrates | 18g |
| Fat | 17g |
