Print

Crispy Turkish Borek Recipe Easy Homemade Spinach Feta Filling

crispy turkish borek recipe - featured image
Print Recipe

A crispy Turkish borek filled with a savory spinach and feta mixture, wrapped in flaky phyllo dough and baked to golden perfection. Perfect for brunch, potlucks, or a comforting snack.

Ingredients

Scale
  • 16 sheets phyllo dough, thawed if frozen
  • 10 oz (280 g) fresh spinach, washed and chopped fine
  • 7 oz (200 g) feta cheese, crumbled
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil (extra virgin preferred) or half olive oil and half melted unsalted butter
  • 2 large eggs (1 for filling, 1 for egg wash)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4 minutes until translucent and soft, stirring occasionally.
  2. Add the minced garlic and cook for another 30 seconds until fragrant but not browned.
  3. Add the chopped spinach in batches, stirring frequently until it wilts down, about 5 minutes total. Let the mixture cool slightly.
  4. Transfer the spinach mixture to a large bowl, squeezing out any excess moisture using your hands or a clean kitchen towel.
  5. Mix in the crumbled feta, one beaten egg, chopped parsley, lemon zest (if using), and season with salt and pepper to taste. Stir until well combined and set aside.
  6. Preheat your oven to 375°F (190°C). Lightly grease your baking tray or line it with parchment paper.
  7. Lay one sheet of phyllo dough on a clean, dry surface and brush it lightly with olive oil or melted butter. Place another sheet on top and repeat the brushing.
  8. Cut the layered phyllo sheets into strips about 3 to 4 inches wide (7.5 to 10 cm).
  9. Place a tablespoon or so of the filling along one edge of each strip and carefully roll it up into a cigar shape, tucking in the sides as you go.
  10. Place each roll seam-side down on your baking tray, spacing them about 1 inch (2.5 cm) apart.
  11. Brush the tops with the beaten egg to get a beautiful glossy finish and help with browning.
  12. Bake for 25-30 minutes or until the borek is golden brown and crispy. Check after 20 minutes to prevent burning.
  13. Remove from the oven and let cool for 5 minutes before serving.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Squeeze out excess moisture from spinach to avoid soggy borek. Brush each phyllo layer with olive oil or melted butter for crispiness. Use a sharp knife to cut rolls to avoid squishing filling. Egg wash gives a glossy golden finish. You can freeze uncooked rolls and bake from frozen with extra baking time.

Nutrition

Keywords: Turkish borek, spinach borek, feta borek, phyllo dough, savory pastry, crispy borek, easy borek recipe, homemade borek

Find it online: https://bitematrix.com/crispy-turkish-borek-recipe-easy-homemade-spinach-feta-filling/