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Turkish Borek with Spinach and Feta Cheese

Turkish Borek with Spinach and Feta Cheese
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Turkish Borek with Spinach and Feta Cheese is a savory, flaky pastry combining fresh spinach, tangy feta, and sautéed onions wrapped in crispy phyllo dough. This easy-to-make recipe offers a nutritious and flavorful dish perfect for any meal or snack, delivering an authentic taste of Turkey with simple ingredients and versatile serving options.

Ingredients

Scale

Phyllo Dough & Fats

  • Phyllo dough sheets (about 8-10 sheets)
  • Olive oil or melted butter, for brushing

Filling

  • 4 cups fresh spinach, washed and chopped
  • 1 medium onion, finely chopped
  • 7 oz (200g) feta cheese, crumbled
  • 1 large egg, beaten
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (optional: 2 tbsp chopped dill or parsley)

Instructions

  1. Prepare the Filling: Sauté the finely chopped onion in 1-2 tablespoons of olive oil until soft and translucent. Add the fresh spinach and cook until wilted and all moisture has evaporated. Remove from heat and let the mixture cool. Once cool, stir in the crumbled feta cheese, beaten egg, salt, pepper, and optional fresh herbs to combine evenly.
  2. Prepare the Phyllo Dough: Carefully unroll the phyllo dough sheets and keep them covered with a slightly damp kitchen towel to prevent drying out. Lightly brush each sheet with melted butter or olive oil, layering 3 to 4 sheets together to create a sturdy base.
  3. Assemble the Borek: Evenly spread the spinach and feta filling over the layered phyllo dough. Roll the dough tightly into a log shape or fold it into triangles, depending on your preference. Brush the outside of the assembled borek with additional butter or olive oil to ensure a golden and crispy crust after baking.
  4. Bake to Perfection: Preheat the oven to 350°F (180°C). Place the assembled borek on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until the pastry is crisp and golden brown. Allow to cool slightly before slicing to let the filling set for cleaner cuts.

Notes

  • Keep phyllo dough sheets covered with a damp cloth at all times to prevent drying and cracking.
  • Drain spinach thoroughly before mixing into the filling to avoid a soggy borek.
  • Use a sharp knife to slice the baked borek for clean edges without tearing the crust.
  • Brush phyllo sheets evenly with oil or butter to achieve a uniform golden color and crisp texture.
  • Let the borek rest for a few minutes before serving to allow the filling to set properly.

Nutrition

Keywords: Turkish Borek, Spinach Borek, Feta Cheese Pastry, Savory Phyllo Pastry, Turkish Appetizer, Spinach and Feta Borek

Find it online: https://juliaglam.com/turkish-borek-with-spinach-and-feta-cheese/