Description
Layers of thin pastry filled with spinach and feta, baked until golden and crispy, perfect for breakfast or as a snack.
Ingredients
Scale
- 500g (1 lb) fresh spinach, or 300g frozen spinach, fully thawed
- 200g (7oz) feta cheese, crumbled
- Small bunch fresh dill, finely chopped
- 1 egg
- ½ teaspoon black pepper
- Salt, to taste
- 3 eggs (for binding liquid)
- 100g (⅓ cup + 1 tbsp) full-fat plain yogurt
- 100ml (⅓ cup + 1 tbsp) whole milk
- 80ml (⅓ cup) olive oil
- ½ teaspoon salt (for binding liquid)
- 1 packet (400–450g) frozen phyllo dough, fully thawed
- 2 tablespoons olive oil or melted butter (for greasing)
- 1 egg yolk + 1 tablespoon yogurt (for egg wash)
- 2 tablespoons sesame seeds and/or nigella seeds
Instructions
- Prepare the filling: make the spinach completely dry.
- Make the binding liquid by whisking together eggs, yogurt, milk, olive oil, and salt.
- Set up your workspace and preheat the oven to 180°C / 350°F.
- Layer the base of phyllo in the baking tray, brushing each layer with binding liquid.
- Add the spinach and feta filling evenly over the layered base.
- Layer the remaining phyllo sheets over the filling, brushing each with binding liquid.
- Score the top layers into rectangles or squares.
- Brush the top with egg wash and scatter sesame or nigella seeds.
- Bake for 35–40 minutes until golden and crispy.
- Rest for 10 minutes before cutting.
Notes
Keep phyllo sheets covered with a damp tea towel to prevent drying. Leftover börek reheats perfectly in the oven.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg