Description
Turkish Börek is a savory spinach and feta cheese pie wrapped in flaky phyllo dough. This traditional recipe features a flavorful filling made with fresh spinach, feta, green onions, and herbs, layered between crispy sheets of phyllo and baked to golden perfection. Perfect as an appetizer, snack, or light meal, it's a delightful combination of creamy, tangy, and herbaceous flavors wrapped in a crispy, buttery crust.
Ingredients
Filling
- ¼ cup extra virgin olive oil
- ½ cup finely chopped green onions (mostly white parts)
- 3 pounds fresh spinach (rinsed, dried, and chopped) or 1½ pounds frozen spinach
- 2 large eggs
- 12 ounces crumbled feta cheese (about 1½ cups), drained well
- ½ cup finely chopped Italian parsley
- ½ teaspoon ground black pepper (adjust to taste)
- Salt (adjust to taste)
Oil-Yogurt Mixture & Egg Wash
- ⅓ cup extra virgin olive oil (plus extra for brushing)
- ¼ cup yogurt (full-fat or reduced-fat)
- 1 large egg (beaten)
- 2 egg yolks
- 1 to 2 tablespoons milk
Phyllo & Topping
- 16 oz phyllo dough (thawed overnight following package instructions)
- 2 to 3 tablespoons sesame seeds (white and black)
- ½ teaspoon nigella seeds (optional)
Instructions
- Prepare the Phyllo Dough: Thaw the phyllo dough overnight by placing it in the refrigerator. Then, allow it to reach room temperature on the counter for 2 hours before use to make it pliable.
- Adjust Phyllo Sheets: If using 9x14-inch phyllo sheets, overlap two sheets and trim to fit a 17x12-inch baking pan or use a 9x13-inch pan to layer more sheets without trimming.
- Cook and Prepare Spinach Filling: Heat ¼ cup olive oil in a large pot over medium heat. Add green onions and sauté for 1 minute. Add spinach in batches, cooking until wilted while stirring to release and evaporate excess liquid. Transfer spinach to a colander and press out moisture. Cool.
- Mix Filling: In a large bowl, combine cooled spinach with 2 eggs, crumbled feta, chopped parsley, ground black pepper, and salt to taste (feta is salty, so use salt sparingly). Mix gently.
- Make Oil-Yogurt Mixture: In a small bowl, whisk together ⅓ cup olive oil, ¼ cup yogurt, and 1 beaten egg until smooth.
- Prepare Egg Wash: In a separate bowl, whisk 2 egg yolks with 1 to 2 tablespoons milk until easily spreadable.
- Preheat Oven: Set the oven to 375°F (190°C). Brush a baking sheet (preferably 17x12 inch) with olive oil.
- Layer the Bottom Phyllo Sheets: Place one phyllo sheet in the baking pan and brush lightly with the oil-yogurt mixture. Repeat, layering and brushing with the mixture for 13 sheets total, leaving the last one unbrushed.
- Add Filling: Spread the spinach-feta filling evenly over the layered phyllo sheets.
- Top Phyllo Layers: Place the remaining 15 phyllo sheets on top of the filling, brushing each sheet with the oil-yogurt mixture as you layer, except the last sheet.
- Add Topping: Brush the top phyllo sheet with the prepared egg wash and sprinkle evenly with sesame seeds and optional nigella seeds. Using a sharp knife, cut the pie into 24 squares or 12 larger pieces.
- Bake the Börek: Bake in the preheated oven for 20 minutes at 375°F (190°C). Then reduce heat to 325°F (165°C) and bake for another 20 minutes until the top is golden and crisp.
- Rest and Serve: Let the börek rest for 10 minutes before serving for optimal texture and flavor.
- Optional Coiled Börek Version: On a clean surface, brush one phyllo sheet with oil-yogurt mixture and repeat two more times, leaving the last sheet unbrushed. Spread one-sixth of filling in a rope along the longer edge, brush edges to seal, roll into a log, then coil into a circular shape. Place coils on parchment-lined baking sheet, brush with egg wash, sprinkle seeds, and bake as above.
Notes
- When using fresh spinach, add in batches and let wilt before adding more to manage volume.
- Make sure to press out excess moisture from the cooked spinach to avoid soggy pastry.
- Keep unused phyllo sheets covered with a damp towel to prevent drying out during assembly.
- For extra crispiness, alternate brushing some phyllo layers with olive oil instead of oil-yogurt mix.
- The recipe can be shaped either as a layered sheet pan börek or coiled rolls (kol böreği).
- Adjust salt carefully since feta cheese already adds significant saltiness.
- Leftovers keep well refrigerated and can be reheated in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Turkish
