Spinach and cheese Börek
Are you looking for the perfect appetizer or snack? Look no further than this crispy and delicious feta and cheese börek. It’s easy to make with just a few ingredients and turns out golden and flaky every time!
I first found out about this dish a few weeks ago at a café. I got it not knowing what to expect, but after the first bite, I knew I had to remake it at home. It was so crispy on the outside, with a delicious filling and I couldn’t stop thinking about it. So, I finally decided to try making it myself.
This börek is surprisingly easy to make, though working with phyllo dough can be tricky. It’s very thin and it tears easily, especially if you’re not used to handling it. Mine definitely didn’t turn out the prettiest, but the taste made up for it. I hope that with a bit more practice, I’ll get better at rolling it without breaking the dough.
One thing to keep in mind is that this recipe uses a lot of melted butter. That’s the key to getting the perfect golden, flaky texture, but it does feel like you’re brushing on butter every two seconds. Still, the end result is so worth it. The layers become beautifully crisp, and the filling stays soft and cheesy.
Speaking of the filling, this recipe is super versatile. I went with a simple feta and cheese mixture, but you can easily switch it up. Spinach and cheese is a classic combination, and I’m already planning on making one with cheesy mashed potatoes. I think it would be just as comforting and delicious. You could also add herbs, spices, or even some cooked meat if you want a heartier version.
This börek makes the perfect appetizer or snack, and it’s great for sharing. It’s one of those dishes that guests would love because it looks impressive, even though it’s quite easy to put together.
Even though this was my first time making it, I can already tell it’s going to be a regular in my kitchen. It’s simple, crispy, delicious, and just so satisfying. I can’t wait to experiment with more fillings and hopefully improve my technique along the way.
Frequently asked questions
1. What is börek?
Börek is a savory pastry made with thin layers of dough (usually phyllo or yufka) filled with cheese, spinach, potatoes, or meat. It’s baked until crispy and golden. It’s a popular dish in Turkish and Middle Eastern cuisine.
2. What are common börek fillings?
Popular fillings include feta cheese, spinach and cheese, mashed potatoes, ground beef or lamb, and even mushrooms. You can get creative and mix different ingredients to suit your taste.
3. What kind of dough is used for börek?
Traditional börek is made with yufka, a thin Turkish dough, but phyllo (filo) dough is a common alternative, especially outside of Turkey. Both create a flaky, crispy texture when baked.
4. How do you keep phyllo dough from breaking?
Phyllo dough dries out quickly, so it’s best to keep it covered with a damp towel while working. If it tears, you can still layer it and brush it with butter and once baked, the imperfections won’t be that noticeable.
5. Can you make börek ahead of time?
Yes! You can assemble börek ahead and refrigerate it for a few hours before baking. You can also freeze unbaked börek and bake it straight from frozen, adding a few extra minutes to the baking time.
6. How do you store leftover börek?
Store leftover börek in an airtight container in the fridge for up to 3 days. To reheat, bake it in the oven or air fryer for a few minutes to crisp it up again.
7. Why is my börek not crispy?
Börek needs enough butter or oil between the layers to crisp up properly. Also, baking it at too low a temperature or covering it while it’s cooling can make it soft.
8. What’s the best way to serve börek?
Börek is best enjoyed warm but can also be served at room temperature.
9. Is börek the same as spanakopita?
They are similar, but börek comes from Turkish cuisine, while spanakopita is Greek. The main difference is in the fillings and shaping—spanakopita is usually filled with spinach and feta and folded into triangles, while börek comes in various shapes and fillings.
Ingredients you will need for this recipe
Phyllo pastry: The delicate, thin layers create the crispy and flaky texture of börek. Since phyllo is fragile and dries out quickly, it needs to be handled carefully and brushed with butter to keep it pliable.
Fresh spinach: We are going to boil the spinach and squeeze all the extra liquid out in order to avoid a soggy dough.
Feta cheese: The main source of saltiness and creaminess in the filling. Feta’s slightly tangy taste balances well with the other ingredients.
Emmentaler cheese: Since feta doesn’t melt well, Emmentaler adds that gooey, cheesy texture.
Tomato paste: Gives a subtle sweetness and umami depth to the filling, making it more flavorful.
Chili flakes: Adds a bit of heat to balance the richness of the cheese and butter. You can adjust the amount depending on how spicy you want it.
Black pepper: Enhances the overall flavor with a slight warmth and spice.
Melted butter: Essential for getting that crispy, golden-brown texture. Phyllo pastry needs a generous amount of butter between the layers to bake up flaky instead of dry.
Egg (for egg wash): Helps the börek develop a shiny, golden crust when baked.
Sesame seeds: They make the börek look more appealing.
Salt (only if needed): Since feta is already salty, extra salt might not be necessary, but it can be adjusted to taste.
Step by step directions with photos
1. Boil the spinach in lightly salted water for about 3 minutes, then drain and squeeze out the excess water.
2. For the filling, first chop up the boiled spinach, then mix in the crumbled feta, emmentaler cheese, tomato paste and seasonings. Taste and add salt if needed.
3. Preheat your oven to 180C.
4. Take a sheet of phyllo pastry and brush with the melted butter. Then place a second sheet on top and brush this with melted butter as well.
5. Place the filling along the bottom edges and roll it up into a log. Then take the end of it and carefully coil it into a tight spiral, tucking the end underneath. Repeat this with the remaining pastries.
6. Once ready, place them on a baking sheet lined with baking paper.
7. Brush the tops with more melted butter and an egg wash.
8. Sprinkle some sesame seeds and bake in the preheated oven 20 to 25 minutes, or until golden brown.
Spinach and cheese Börek
Are you looking for the perfect appetizer or snack? Look no further than this crispy and delicious feta and cheese börek. It’s easy to make with just a few ingredients and turns out golden and flaky every time!
Ingredients
- 250g Phyllo pastry - 10 piece 30x31 pastry sheets
- 200g fresh spinach (boiled and drained)
- 120g Feta, crumbled
- 120g Emmentaler cheese, grated
- 2 tablespoons of tomato paste
- 1/2 teaspoon chili flakes
- 1/4 teaspoon black pepper
- 120g melted butter (to brush the dough with)
- One egg, for an egg wash
- Sesame seeds, for topping
- Salt, if needed
Instructions
- Boil the spinach in lightly salted water for about 3 minutes, then drain and squeeze out the excess water.
- For the filling, first chop up the boiled spinach, then mix in the crumbled feta, emmentaler cheese, tomato paste and seasonings. Taste and add salt if needed.
- Preheat your oven to 180C.
- Take a sheet of phyllo pastry and brush with the melted butter. Then place a second sheet on top and brush this with melted butter as well.
- Place the filling along the bottom edges and roll it up into a log. Then take the end of it and carefully coil it into a tight spiral, tucking the end underneath. Repeat this with the remaining pastries.
- Once ready, place them on a baking sheet lined with baking paper.
- Brush the tops with more melted butter and an egg wash.
- Sprinkle some sesame seeds and bake in the preheated oven 20 to 25 minutes, or until golden brown.
Nutrition Facts
Calories
517Fat
37 gSat. Fat
21 gCarbs
31 gFiber
2 gNet Carbs
28 gSugar
1 gProtein
16 gSodium
851 mgCholesterol
128 mg
