Turkish Spinach & Feta Borek Recipe

Name: Turkish Spinach & Feta Borek
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 sheets phyllo pastry; 2 -3 tablespoons extra virgin olive oil; 1/2 cup skim milk; 2 medium free range eggs; 1 pinch salt; Filling; 300 g frozen chopped spinach (drained REALLY well!); 1/3 cup crumbled feta, good quality; 1 brown onion, grated; 1 tablespoon extra virgin olive oil; salt & freshly ground black pepper

Servings: persons

1
To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
2
In a bowl, whisk the eggs, olive oil & milk.
3
Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
4
Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
5
Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
6
Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
7
Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
8
Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 sheets phyllo pastry, 2 -3 tablespoons extra virgin olive oil, 1/2 cup skim milk, 2 medium free range eggs, and more.

Yes, Turkish Spinach & Feta Borek falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Spinach & Feta Borek

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions