Spinach and Feta Cheese Börek
Spinach and Feta Cheese Börek is a delicious, savory pastry originating from the Balkans and Turkey. The flaky layers of phyllo dough, filled with a combination of fresh spinach and creamy feta cheese, create a perfect appetizer or snack.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 pastry brush
- 1 clean kitchen towel
Ingredients
- 1 pound fresh spinach, washed and chopped
- 8 ounces feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg (optional)
- 1 package (16 oz) phyllo dough, thawed
- 1 egg beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the chopped spinach, crumbled feta cheese, onion, garlic, salt, pepper, and nutmeg. Mix until well combined.
- Preheat your oven to 375°F (190°C).
- Lay out a sheet of phyllo dough on a clean, flat surface. Brush it lightly with olive oil using a pastry brush.
- Add another layer of phyllo dough on top and brush it again with olive oil. Repeat this process for a total of 4 layers.
- Spoon a line of the spinach and feta mixture along one edge of the layered phyllo dough, leaving about 2 inches of space from the edges.
- Gently roll the phyllo over the filling to create a log shape. Tuck in the ends to seal the filling inside. Place the roll seam-side down on a baking sheet lined with parchment paper.
- Repeat the process with the remaining phyllo dough and filling until all are used.
- Brush the tops of the böreks with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the Börek is golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
You can add herbs like dill or parsley for extra flavor.
Serve with a side of yogurt or a fresh salad for a complete meal.
Leftover börek can be stored in the refrigerator and reheated in the oven.