Last Updated on 28/02/2023 by Adina
This Turkish spinach pie, or spinach borek with feta and phyllo pastry, is one of the most irresistible boreks. It's easy to make and great for entertaining.
I first made this Turkish spinach pie, or spinach borek, years ago, and I’ve been making it ever since - at least every few months. My family loves it, and it’s perfect for serving guests. It’s easy to make, but it tastes amazing and is sure to impress everyone.
Try this Puff Pastry Spanakopita, too. Or make this amazing Onion Cake; it's also perfect for parties.
Featured comment:
Marsha: I made this borek last night, exactly as written. It was delicious!
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What is a borek?
Or byrek or burek, depending on the region. A borek is a very popular pastry in the Balkan area and all throughout the former Ottoman Empire.
Borek is made with phyllo or yufka pastry, and it can be filled with anything from spinach and feta, like today's recipe, to ground meat or other veggies and cheeses.
It can be baked in a large baking tray and cut into squares; it can be shaped like a rolled snake and cut into smaller pieces when serving.
Or it can come in the shape of triangles or rolls like this Albanian byrek or Feta and Spinach Triangles. Or other similar rolls called sigara borek. The last ones are usually deep-fried; they are incredibly crispy and utterly delicious.
Recipe ingredients
Pastry: Phyllo and yufka dough come in really different sizes, depending on the brand you are using. The sheets can be as small as a baking tray or three times as large.
So, when using the pastry for this recipe, it is quite difficult for me to indicate a certain number of sheets you might need; they can be either 8 smaller ones or 4 very large ones.
You must double each pastry layer. So, if the sheets are small, you will use two for each layer. If the sheets are large (like mine usually are), you will work as indicated in the recipe below.
Green ingredients: Baby spinach, green onions, fresh dill and parsley.
Cheese: Feta from a block of cheese, preferably in brine and Parmesan, freshly grated from a wedge (not pre-grated).
Yogurt filling made with Greek yogurt, olive oil, and eggs.
The nigella seeds for the topping are optional but so good! If you don't have them, you can replace them with black or white sesame seeds.
See the recipe card for full information on ingredients and quantities.
How to make Turkish spinach pie or borek?
Step #1: Mix chopped spinach, sliced green onions, herbs, feta, Parmesan, salt and pepper.
Step #2: Whisk the eggs, then add the yogurt and the olive oil.
Step #3: Place the first phyllo sheet on an oiled baking sheet so that the sides are overhanging.
Step #4: Brush the portion of the sheet covering the baking tray with a bit of the egg-yogurt mixture.
Step #5: Gently tear off the overhanging phyllo and place it over the brushed sheet. Brush this layer with the yogurt mixture, too. REPEAT: The second phyllo sheet + yogurt mixture.
Step #6: Cover with the spinach and cheese mixture.
Step #7: Place the third phyllo sheet on top, brush it, and fold over the overhanging edges. REPEAT with the last phyllo sheet, then brush with the remaining egg-yogurt mixture. Cut the pie into squares and sprinkle nigella seeds on top.
Step #8: Bake the Turkish spinach pie for about 40 minutes or until golden. Cover with a towel and let it cool slightly.
Tips
When working with phyllo pastry, you should work quickly to prevent the dough from drying out too much. Keep the sheets you are not working with well packed in the packet, or cover them with a damp (not wet) kitchen towel.
Yufka pastry is similar to phyllo but a bit sturdier. You should also keep it well covered, but it will not dry out as fast as the phyllo.
Storage
The Turkish spinach pie is best served immediately while still warm or at room temperature, preferably on the day it is baked.
However, leftover spinach borek can be refrigerated in an airtight container for 3-4 days; I absolutely adore the cold leftovers, too.
You can reheat the leftovers in the oven.
Turkish Spinach Pie - Spinach Borek
Equipment
- Baking sheet 14x16 inch/ 35x40 cm
- Egg whisker
- Bowls
Ingredients
Pastry:
- 4 large phyllo sheets 1 pack à 500 g/ 17.5 oz, Notes 1,2
Filling:
- 7 oz baby spinach 200 g
- 1 bunch green onions about 6 thin ones
- 1 cup feta cheese crumbled, 125 g/ 4 oz, Note 3
- ½ cup Parmesan freshly grated, 65 g/ 2¼ oz
- 3 tablespoons parsley chopped
- 2 tablespoons dill chopped
- fine sea salt and freshly ground black pepper
Yogurt mixture and topping:
- 4 large eggs
- 2 cups Greek yogurt 500 g/ 17.5 oz
- ¼ cup olive oil 60 ml + a little more for the baking sheet
- 1-2 tablespoons nigella seeds Note 4
Instructions
- Preheat the oven to 350°F/ 180°C. Brush the baking sheet with olive oil.
Spinach filling
- Combine filling: Remove the spinach stalks if they are too large (I don't usually do it when using baby spinach), and chop the spinach roughly. Cut the green onions into fine rings. Place them in a large bowl, crumble the feta, and grate the Parmesan on top. Add chopped parsley and dill and some salt and pepper. Set aside.7 oz baby spinach/ 200 g + 1 bunch green onions + 1 cup feta cheese/ 125 g + ½ cup Parmesan/ 65 g + 3 tablespoons parsley + 2 tablespoons dill + fine sea salt and freshly ground black pepper
Yogurt mixture:
- Make yogurt mixture: Whisk the eggs in another bowl. Add yogurt and olive oil and stir well. Set aside.4 large eggs + 2 cups Greek yogurt/ 500 g + ¼ cup olive oil / 60 ml
Assemble and bake:
- Assemble spinach pie: Place the first phyllo sheet on the baking tray, letting the sides hang over the edges. Brush the part covering the tray with some of the egg-yogurt mixture. Gently tear the overhanging phyllo and fold it over the brushed sheet, then brush this layer with the yogurt mixture as well.4 large phyllo sheets
- Repeat with the second phyllo sheet. After brushing it with the yogurt mixture,
- Add the spinach and cheese filling and level it well.
- Cover the pie: Place the third phyllo sheet on top, brush it with the mixture, and fold over the overhanging edges. Repeat with the last phyllo sheet, brushing it with the remaining egg-yogurt mixture. Cut the pie into squares now (Note 5), then sprinkle nigella seeds on top.1-2 tablespoons nigella seeds
- Bake spinach borek for about 40 minutes or until golden. Cover it with a towel and let cool slightly. Serve warm or at room temperature.
Notes
- Dough: Phyllo and yufka sheets vary greatly in size, depending on the brand. Some may be as small as a baking tray, others up to three times as large. This makes it hard to specify an exact number of sheets for this recipe. You might need 8 smaller sheets or just 4 larger ones.
- When working with phyllo pastry, work quickly to prevent it from drying out. Keep any sheets you’re not using wrapped in the packet or covered with a damp (not wet) kitchen towel.
- Feta: Use fresh feta from a block (preferably in brine). You can use Turkish, Greek, or Bulgarian feta; they are all great.
- Nigella seeds are optional but so great! You can replace them with black or white sesame seeds if you don't have them.
- Cut the pie squares before baking the pie; cutting the borek once baked will be very difficult and messy.
Antje says
Always nice… husband lives it, me too! thanks for that ?
Adina says
Thank you for the feedback, Antje.
Marsha says
I made this borek last night, exactly as written. It was delicious!
Adina says
I am so glad you liked it, Marsha. Thank you for the feedback, it is always nice to hear when the recipes are cooked and liked by other people as well. 🙂
Sissi says
Thank you for reminding me young delicious spinach is in season now (with wild garlic and asparagus I've completely forgotten the rest of seasonal produce!). Your börek looks fantastic. Reminds me of the Greet spanakopita I often prepare and love so much... I also sprinkle nigella seeds on everything I can (when I don't do this with sesame seeds 😉 ), so I'm glad we share the love for them!
Zerrin says
Your borek looks amazing Adina! I'm so happy to see this recipe on your blog and thank you for the mention! The layers and the filling between layers look so tempting. I love how you present them. These are making me so hungry! Cheers my friend!
grace says
cheese IS good! i've never had the authentic version of this dish, only sad imitations. your borek looks amazing!
Kim | Low Carb Maven says
This is a dish that I would truly love. You made it beautifully. It would look lovely on any brunch table. Thank you for sharing.
Angie@Angie's Recipes says
These are one of my favourites! Well, who could resist filo pastry!!! Now I am getting hungry :-!