Turkish Spinach Feta Borek
Experience the irresistible layers of crispy, golden phyllo pastry enveloping a savory filling of wilted spinach, creamy feta cheese, and fragrant herbs in this authentic Turkish Spinach Feta Börek. Perfect as an appetizer, side dish, or light meal, this recipe combines the flaky texture of buttery phyllo with a luscious blend of dill, parsley, and gently sautéed onions for a burst of Mediterranean flavor. Topped with a golden egg wash and a sprinkle of sesame seeds, these börek rolls are baked to perfection in just 35 minutes. Whether served warm or at room temperature, this easy-to-make dish is sure to impress at any gathering. Perfect for fans of Mediterranean recipes, baked appetizers, or traditional Turkish cuisine, this börek is a delightful addition to any occasion!
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Recipe Information
Ingredients
- 12 sheets phyllo pastry sheets
- 450 grams spinach
- 200 grams feta cheese
- 2 pieces large eggs
- 1 medium yellow onion
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 4 tablespoons olive oil
- 100 grams unsalted butter, melted
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon sesame seeds
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish or tray.
Rinse the spinach thoroughly, pat dry, and chop it finely.
Peel and finely dice the onion.
Heat 2 tablespoons of olive oil in a skillet over medium heat, add the diced onion, and sauté for 2-3 minutes until softened.
Add the chopped spinach to the skillet and cook for an additional 3-4 minutes until wilted. Remove from heat and allow to cool slightly.
In a medium-sized bowl, crumble the feta cheese. Add the cooked spinach mixture, 1 beaten egg, chopped dill, parsley, salt, and black pepper. Mix well to combine.
Lay one sheet of phyllo pastry on a clean surface and lightly brush it with melted butter. Layer a second sheet on top and brush with butter again.
Spoon a portion of the spinach-feta filling along one edge of the phyllo stack, leaving some space at the edges for folding.
Roll the phyllo tightly around the filling to form a log, then gently fold the ends to seal it. Place the log seam-side down on the prepared baking tray.
Repeat the process with the remaining phyllo sheets and filling.
In a small bowl, beat the remaining egg and brush it over the top of the börek rolls. Sprinkle sesame seeds evenly over each roll.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Allow to cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 511 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
