If you’re craving a savory pastry that’s crispy, buttery, and packed with delicious filling, this Spinach and Feta Cheese Börek is the perfect recipe. Made with delicate layers of flaky phyllo dough wrapped around a flavorful mixture of spinach, creamy feta, herbs, and seasonings, this traditional Turkish favorite is ideal for breakfast, brunch, lunch, or as a satisfying snack. It’s simple to prepare and guaranteed to impress with every golden, crispy bite.
Whenever I bake Spinach and Feta Cheese Börek, the irresistible aroma of buttery pastry fills the house, and everyone starts wandering into the kitchen before it’s even out of the oven. My husband loves the crispy layers paired with the creamy, savory filling, while the kids enjoy every flaky bite with a side of yogurt. It’s one of those comforting recipes we often make for weekend breakfasts or family gatherings because it’s easy to share and always disappears quickly.
Why This Spinach and Feta Cheese Börek
This classic Turkish pastry combines simple ingredients to create a rich, flavorful dish that’s perfect for any occasion.
- Crispy, golden layers of flaky phyllo pastry.
- Creamy feta cheese perfectly complements fresh spinach.
- Easy to prepare with simple, everyday ingredients.
- Perfect for breakfast, brunch, lunch, or entertaining guests.
- Delicious served warm or at room temperature.
- Great for meal prep and freezer-friendly.
- A wonderful balance of savory herbs, buttery pastry, and creamy cheese.
Ingredients
8 servings
For the Filling
- 14 oz (400 g / 0.88 lb) fresh spinach, roughly chopped
- 9 oz (250 g / 0.55 lb) feta cheese, crumbled
- 1 medium onion, finely diced (150 g / 0.33 lb)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons chopped fresh parsley (10 g / 0.02 lb)
- 1 tablespoon chopped fresh dill (5 g / 0.01 lb)
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- Pinch of salt (use sparingly, as feta is naturally salty)
For the Pastry
- 12 sheets phyllo dough (about 300 g / 0.66 lb)
- ¼ cup (60 ml) melted butter
- 2 tablespoons olive oil (30 ml)
Egg Wash
- 1 large egg
- 1 tablespoon milk (15 ml)
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon black cumin (Nigella) seeds (optional)
Directions
- Preheat your oven to 190°C (375°F) and lightly grease a baking dish or baking tray.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the chopped spinach and cook just until wilted. Remove from the heat and allow the mixture to cool slightly.
- Fold in the crumbled feta, parsley, dill, oregano, black pepper, and a small pinch of salt. Mix until evenly combined.
- Lay one sheet of phyllo dough on a clean work surface and lightly brush it with the melted butter and olive oil mixture. Repeat with another sheet placed on top.
- Spoon some of the spinach filling along one edge of the pastry, then roll it into a long log. Coil the log into a spiral or place it straight into the prepared baking dish. Repeat with the remaining pastry and filling.
- Whisk together the egg and milk, then brush the tops of the börek generously. Sprinkle with sesame seeds and black cumin seeds if using.
- Bake for 35–40 minutes, or until the pastry is crisp and deeply golden brown.
- Let the börek rest for 10 minutes before slicing and serving.
Notes
- If using frozen spinach, thaw it completely and squeeze out as much excess moisture as possible before mixing with the cheese.
- Keep the phyllo sheets covered with a slightly damp kitchen towel while assembling to prevent them from drying out.
- Ricotta or cottage cheese can be mixed with feta for a milder, creamier filling.
- Add chopped fresh mint or green onions for extra flavor.
- Börek can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Freeze the unbaked or baked börek for up to 3 months. Bake or reheat directly from frozen, adding a few extra minutes if needed.
- Serve with Turkish tea, a fresh tomato and cucumber salad, or plain yogurt for a complete meal.
- Each serving provides a satisfying combination of leafy greens, protein, and calcium wrapped in wonderfully flaky pastry, making it perfect for breakfast, brunch, or a light dinner.