Börek with Spinach and Feta — Turkish Filo Pastry

About This Recipe

Börek is one of the great pan-Balkan and Middle Eastern pastry traditions, and Turkish börek is widely considered the pinnacle of the form. It uses yufka — the thinnest possible unleavened flatbread, similar to filo but more pliable — layered with generous amounts of butter or oil and filled with everything from seasoned minced meat to potato to pumpkin. Spinach and feta börek (ıspanaklı ve peynirli börek) is the most beloved variety, combining the earthy iron richness of spinach with the saltiness of white cheese. The pastry is brushed with a mixture of egg, oil and yogurt between the layers, which creates a supremely crispy, golden-brown exterior while keeping the interior moist. Börek can be made in a large rectangular tray (tepsı böreği), rolled into cigars (sigara böreği), or shaped into coils (kol böreği). The tray version is the easiest and feeds a crowd. It travels beautifully and is equally good warm or at room temperature — hence its popularity at Turkish picnics, breakfasts and family gatherings.

Ingredients

Serves 8

• 6 sheetsfilo pastry or yufka(thawed if frozen)
• 500 gfresh spinach(washed, or 250g frozen spinach, thawed and squeezed dry)
• 250 gfeta cheese(crumbled)
• 150 gkaşar or mozzarella cheese(grated, optional for extra stretch)
• 1 largeonion(finely diced)
• 3 tbspolive oil
• 0.5 tspblack pepper
• 0.5 tsppul biber(optional)
• 3 largeeggs
• 100 mlsunflower oil
• 100 mlmilk
• 2 tbspplain yogurt
• 1 tbspnigella seeds or sesame seeds(to top)

Instructions

1. 1

   Make the filling

   Sauté onion in olive oil until softened. Add spinach and cook until wilted and all liquid has evaporated — this is critical, or the börek will be soggy. Cool completely. Mix with crumbled feta, grated cheese, pepper and pul biber.

2. 2

   Make the liquid

   Whisk together eggs, oil, milk and yogurt until combined. This is the liquid that goes between and over the layers, creating the golden crust.

   Reserve 3 tbsp of this liquid for brushing the top.

3. 3

   Layer the börek

   Brush a 30×40cm baking tray with oil. Lay 2 filo sheets in the tray (overlapping if needed to cover fully), letting them hang over the edges. Brush generously with the egg/oil mixture. Lay 2 more sheets, brush again. Spread all the filling evenly. Top with remaining 2 filo sheets and brush with egg mixture. Fold in the overhanging edges and brush those too.

4. 4

   Top and bake

   Brush the top generously with reserved egg mixture. Sprinkle with nigella or sesame seeds. Score the top into portion-sized rectangles with a sharp knife — this allows steam to escape and makes it easier to cut after baking. Bake at 180°C for 35–40 minutes until deeply golden.

   Scoring before baking, not after, prevents the pastry from shattering.

Variations

• •

  Meat börek: replace spinach/feta with browned minced beef seasoned with onion, pepper and Turkish spices.

• •

  Potato börek: fill with mashed potato mixed with caramelised onion, parsley and cheese.

• •

  Sigara böreği (cigar börek): cut filo into strips, fill, roll into thin cigars and deep-fry until golden.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Börek keeps at room temperature 1 day or refrigerated 3 days. Reheat in the oven at 180°C for 10 minutes or in a dry frying pan. Can be frozen unbaked — bake from frozen adding 10 minutes.

Frequently Asked Questions