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Turkish Spinach and Cheese Borek

Savory Turkish Spinach and Cheese Borek for Cozy Evenings

Delightful vegetarian Turkish Spinach and Cheese Borek with flaky phyllo pastry and savory filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1/4 cup Extra Virgin Olive Oil Provides richness and moisture; melted unsalted butter can add extra depth.
  • 4 whole Finely Chopped Green Onions Focus on the white part for a more robust flavor.
  • 8 oz Fresh Spinach Packed with nutrients; frozen spinach can be used but ensure it's well-drained.
  • 2 large Eggs Binds the filling together.
  • 8 oz Crumbled Feta Cheese Make sure to drain it well to avoid excess moisture.
  • 1/4 cup Finely Chopped Italian Parsley Brightens the flavor and adds a pop of color.
  • 1 tsp Ground Black Pepper Adjust based on your preference.
  • 1 tsp Salt Use sparingly as the feta can be quite salty.
Phyllo Layer Ingredients
  • 1/4 cup Yogurt (Full-Fat or Reduced-Fat) Moistens the phyllo layers.
  • 1 package Phyllo Dough Thoroughly thawed before use.
  • 2 large Egg Yolks For a glossy finish.
  • 1 splash Milk Makes the egg wash easy to spread.
Garnishing Ingredients
  • 2 tbsp Sesame Seeds (White and Black) Adds a nutty flavor and delightful crunch.
  • 1 tbsp Nigella Seeds Optional; can be omitted if unavailable.

Equipment

  • Skillet
  • baking dish
  • mixing bowl

Method
 

Preparation Instructions
  1. Thaw the phyllo dough according to package instructions, typically requiring a few hours at room temperature.
  2. In a large skillet, heat a splash of extra virgin olive oil over medium heat. Sauté the finely chopped green onions until softened, about 2-3 minutes.
  3. Add washed fresh spinach, cooking until wilted, roughly 3-4 minutes. Drain any excess moisture, then mix the sautéed ingredients with eggs, crumbled feta, and finely chopped Italian parsley in a mixing bowl until well combined.
  4. In a separate bowl, whisk together about 1/4 cup of olive oil, 1/4 cup of yogurt, and a beaten egg until smooth.
  5. For the egg wash, whisk together 2 egg yolks with a splash of milk until fully combined.
  6. Brush a layer of the oil-yogurt mixture over the bottom of a baking dish. Layer two sheets of phyllo and brush with the mixture; repeat this for several layers while alternating with a generous portion of the spinach and feta filling.
  7. For coiled style, spread filling along one edge of a phyllo sheet and roll it into a long rope, coiling into a spiral. Repeat until all filling is used.
  8. Preheat your oven to 375°F (190°C) and bake the assembled Turkish Spinach and Cheese Borek for about 25-30 minutes until golden brown and crispy.
  9. Let the Borek rest for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Keep phyllo covered with a damp cloth to prevent drying out. Drain excess moisture from spinach to maintain crispiness.

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