Spinach and Feta Borek

By David Tanis

Published November 5, 2019

  • Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.
Media 1 of 1
Total Time
45 minutes
Rating
4(588)
Comments
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In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.

Featured in: In the Mood for Turkish Food

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Ingredients

Yield:6 to 8 servings

  • 1 pound baby spinach or other cooking greens, sliced into ½-inch ribbons

  • 1 cup chopped parsley (from 1 small bunch)

  • 1 cup chopped fresh dill (from 1 small bunch)

  • 6 scallions, thinly sliced (about ¾ cup)

  • 1 teaspoon dried oregano

  • 4 eggs, beaten

  • Kosher salt and black pepper

  • ½ teaspoon Maras pepper or regular red-pepper flakes

  • 8 ounces crumbled feta (about 2 cups)

  • 4 ounces grated Manchego or other sheep’s milk cheese (1 cup)

  • ½ cup extra-virgin olive oil, plus more as needed

  • 6 sheets phyllo dough

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

14 grams carbs; 130 milligrams cholesterol; 363 calories; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 29 grams fat; 2 grams fiber; 792 milligrams sodium; 14 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.

  2. Step 2

    Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.

  3. Step 3

    Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.

  4. Step 4

    Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)

  5. Step 5

    Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

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Ratings

4 out of 5
588 user ratings
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Comments

RBD

I'd assume that one pound of raw spinach will give up an awful lot of liquid as the borek bakes. What prevents it from being irredeemably soggy?

Mark C.

I was skeptical about this as well. But I just made it and no worries about the amount of liquid. Just make sure you pat dry all the vegetables that go into this dish. I used “pre-washed” spinach, so I’m sure that helped.

Diane

When my friend from Turkey makes spinach borek, she cooks the spinach first. Also, she doesn’t use regular phyllo dough—she buys a thicker version from the freezer section of the local Middle Eastern market. She also makes borek with beef filling and another version with lentil filling.

Jessy

I've made this many times and tried the greens both raw and steamed with squeezing and a saute,as I would for spanakopita. Both work, but the raw greens version has a fresher taste. Like another reader, I use more phyllo and a rectangular pan, inserting a middle layer between layers of greens and cheese. I also use more sheets on the bottom. Eggs are an important thickener. If yours aren't extra large, add one. It improves over the next couple of days. If you can hang onto it. Good luck w that.

Josee

This was very good. For his birthday, my son asked for a country themed dinner. I chose Turkey. On the menu, kebabs, stuffed eggplants with ground lamb and rice, bulgur salad with pepper paste and the borek. The borek is not only beautiful with its golden crust but delicious. Leftovers were reheated the next day to keep the crispiness of the crust, it was still very lovely. Even after reheating it was not soggy.

Art Saffran

1 lb of spinach made a lot more filling than expected. I used a 9 x 13 glass dish and made two layers of the filling with phyllo between and on top. That worked well. It needs a bit more savory flavors...but we still enjoyed it. I had no problem with excess water from the fresh baby spinach. NOTE: My first time using frozen phyllo. I didn't know it takes 3 hours at room temperature to thaw. I put the still wrapped roll on a cookie sheet into our oven using it's Warm setting. That worked well...I just checked it every so often until it was pliable.

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