What is Borek?
Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays.
Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey.
Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.
Recipe Ingredients
Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.
- Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
- Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.
- Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.
Substitutions
- Cheese: Turkish feta cheese is a classic in this traditional börek recipe, but shredded mozzarella, cheddar cheese, and Monterey jack would also work.
- Oil: If you’d rather not use olive oil, you can make this bourek recipe extra rich by using melted butter instead. Just make sure the butter is cool before using it.
- Baby spinach: Swiss chard makes an excellent substitution for fresh spinach in this Turkish cheese pastry, as long as you sauté it first. You could also replace the baby spinach with potatoes for a heartier filling.
How to Make Borek with Spinach
Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.
Cook the Vegetables & Make the Filling
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled. - Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
- Preheat the oven: Preheat the oven to 350 degrees F.
Layer the Phyllo Dough
- Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides.
- Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
- Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
- Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach.
- Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
- Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.
- Cut the pastry: Cut your borek into 12 equal pieces using a knife.
- Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
- Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown.
- Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.
What to Serve with Borek
There’s a reason why so many people call it “borek bread.” This flaky and flavorful Turkish side makes a perfect pair with any dish you’d eat with bread, from light salads to meaty mains.
- Serve it with a simple salad: This cheese borek recipe will bring out your favorite salads’ crisp, garden-fresh flavors. I recommend serving the pastry alongside my Turkish White Bean Salad or Turkish Tabbouleh for a Turkish spread. Other tasty options include Spring Mix Salad, Mediterranean Quinoa Salad, or any of my other fan-favorite Quinoa Salads.
- Pair it with your favorite soup recipes: Warm, comforting, and gooey to boot, nothing pairs better with soup than freshly baked burek. If you’re craving something creamy, you’ll go head over heels for my Sweet Potato Soup and Creamy Zucchini Soup. You can also make Turkish Red Lentil Soup or Carrot and Ginger Soup for bold flavor.
- Serve burek as a side dish for meat dishes: If you want to take your menu game to the next level, spinach and feta borek is a savory side no one can resist. This simple pastry will bring out the rich notes of your favorite main course, like Turkish Meatballs and Meat and Potatoes.
- Make it a part of a Mediterranean mezze plate: Like Spanish tapas and Italian antipasti, the Middle Eastern mezze plate is a spread of small, appetizer-like dishes. Prepare the perfect mezze with spinach burek—served alongside Tzatziki, Turkish Eggplant Yogurt, and Turkish tea, of course!
How to Make Ahead, Store, and Freeze
Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.
- Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
- Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
- Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
- Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).
Filling Variations
The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.
- Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
- Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
- Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.
Expert Tips
You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.
- Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
- It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
- Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying.
- Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing.
- Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
- Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
- Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
- Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
- Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.
FAQs
You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.
Turkish borek and Greek spanakopita come from the same family of pastry. However, the two often differ in preparation and texture, with Greek spanakopita often having a flakier, puffier crust.
Both spellings of this pastry are technically correct, depending on the country. Turkish people tend to spell the name as “borek,” while “burek” is more common in the Balkans.
Many may think of borek as Turkish food. However, you can find this iconic dish in numerous countries across the former Ottoman Empire. This area includes countries in the Balkans, Middle East, and Northern Africa.
This recipe for burek with cheese isn’t the healthiest, with many calories coming from fats and carbs. However, borek can provide essential nutrients from its vitamin-rich spinach and calcium-rich feta when enjoyed in moderation.
Traditionally, people have Turkish cheese borek for breakfast or brunch during family gatherings. However, you can eat borek alongside any meal in place of bread.
Other Turkish Recipes You Might Like:
- Cheesy Parsley Phyllo Dough Rolls
- Bulgur Pilaf
- Karniyarik
- Tahini Yoghurt Dressing
- Mediterranean Green Beans
- Mediterranean Hummus Dip
- Want to see more? Check out all our Turkish recipes on the site
If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Spinach and Feta Cheese Börek – Turkish Borek Recipe
Ingredients
For the Spinach and Feta filling:
- 1 tablespoon olive oil or any vegetable oil such as avocado oil
- 1 medium-size onion peeled and chopped
- 16 oz. baby spinach leaves washed and dried
- 1/4 teaspoon kosher salt*
- 1/4 teaspoon black pepper
- 8 oz. crumbled feta cheese
For The Milk Yogurt Mixture:
- 3 tablespoon olive oil or any vegetable oil such as avocado oil
- ½ cup whole milk
- 1 large egg
- 2 tablespoons plain whole-milk yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For The Layers:
- 1 package of Phyllo Dough* thawed overnight in the fridge
- 2 egg yolks
- 2 tablespoons sesame seeds
- ½ teaspoon Nigella seeds optional
Instructions
- Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
- Preheat the oven to 350 degrees F.
- Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
- To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
- Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
- Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
- Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
- Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
- If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
- Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
- Mix egg yolks in a bowl.
- Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
- Bake in the oven for 30-35 minutes or until it turns golden brown.
- Let it cool for a few minutes, slice, and serve while it is still warm.
Video
Notes
- Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
- If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
- Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough.
- Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
- Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
Nutrition
This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.
Larissa Miller-Hay
I am so glad I found this recipe. My mom was born and grew up in Istanbul and I remember my grandparents making a phyllo dish similar to this. They are now passed on, but I so crave their food and the memories of their cooking. I am going to make this dish with my mom when she visits me in a few days. I am now going to search for the turkish coffee video. I so remember as a youngster making this with my grandfather and me wanting more and more. Thank you.
Aysegul Sanford
Hi Larissa,
Reading through your words make me so happy. I am glad you found my recipe. Borek is home to me too. 🙂
I hope you and your mom enjoy making this dish together.
Thanks for letting me know.
Cheers!
Patsy Chau
Thanks, Can I make this ahead one day before I baked it?
Aysegul Sanford
Hi Patsy,
Yes, you can. Actually, I would recommend it to make it a day ahead.
Simply prep everything, cover it tightly with plastic wrap, and place in the fridge. Next day, take it out of the fridge a few hours before you are ready to bake it so that it won’t be super cold.
I hope this helps. If you have any other questions, please do not hesitate to reach out.
Cheers!
Debbie
I love Borek and was very happy to find your blog. I do have one problem I have a family member who is allergic to eggs is there a substitute I can use?
Aysegul Sanford
Hi Debbie,
Thank you for your kind words.
Wow! it must be hard to live without eggs. To be honest, I have never tried it without eggs, but I am pretty sure it would be okay without eggs as well. Probably not as browned, but still moist.
So just take them out and use more oil instead. I can’t guarentee that they will come out similar to the photos, but would still be good.
Hope this helps.
Yasmin
Thanks for your video. Really looking forward to trying this. Is it necessary to keep it in the fridge for an hour before baking?
Aysegul Sanford
Hi Yasmin,
Not really. I usually prepare it a day advance so that we can have it in the morning for breakfast.
But it is totally fine to bake it on the day of.
Let me know if I can answer any questions.
Thank you!
Carole Bas
Hello Ayse….
I live in london……But I visit Turkey often…As my husband is Turkish!..but with a true london accent!……I’m lucky enough to have& be spoilt by Turkish sister in laws who are fabulous at cooking…& their hospitality is second to none!!I really enjoyed the recent Turkish coffee video…and
I just love this video..as my previous attempts to make ispanak borek never turn out quite right…now i can have a go!…
As My belief has always been that No-One makes Borek like the Turks!…so i’m keeping my fingers crossed that they’ll turn out great next time my son, Daughter-in-law & little Grandaughter come over for dinner!!! (how about a Turkish tea video too!)
Tessekeredrim!….Carole..xx
Aysegul Sanford
Hi Carole,
Oh how funny. I have never heard someone speaking Turkish with a London accent. 🙂
I am so glad you found this video and recipe. We love borek and until I made this version I thought that it is something I can’t make without the actual “yufka” but phyllo dough works just fine.
Give it a try and let me know if you have any questions. I am here to help in any way that I can.
Once you make this you should also try making simit (https://foolproofliving.com/simit/ ). I bet your husband’s family would be super surprised.:))
Cheers from Philadelphia to London.
Rica ederim.
Aysegul
Debbie
Yummy!
Aysegul Sanford
Thank you Debbie!
Gozde
Hi Aysegul, I am also Turkish and I was looking for a borek recipe online and came across to yours and wow they look amazing it reminds me of the ones my mom used to make when we were kids. I’m going to try the recipe this weekend, I hope it turns out good!! Thank you so much for sharing!
Best,
Gozde
Aysegul Sanford
Merhaba Gozde,
Thanks for reaching out. Borek is a regular weekend dish in our house. I love it because it is so versatile. You can use spinach, mushrooms, cheese,etc. to make it exciting. As a result it never gets boring.
I hope you and your family will like it too.
All the best!
Asma
Hi dear,
can I do this a day in advance and then bake it in the morning, or does it have to stay in the fridge for ONLY an hour?
thank you in advance 🙂
Aysegul Sanford
Hi Asma,
You can certainly do it a day in advance. Most of the time, that is what I do..
Not only it is a great make ahead dish, but also it gets better as it sits in the fridge.
Hope this helps. Let me know if I may help in any other way.
Best..
Jasmine
I really feel you could have been clearer about the eggs, no where in the method does it mention egg yolks. Mine is in the oven now and I am so hoping the ingredients won’t be spoilt by my having to guess about the yolks.
Thanks
Aysegul Sanford
Jasmine,
I am very surprised that you say that, because both in the video and in the recipe, it clearly states that I used the eggs for brushing the top of the borek. It also states in the recipe as “one for the mixture and 2 yolks for the egg wash” as well as instruction (12th step).
I am sorry that you didn’t feel as though it was not clear.
Please let me know if I can help or answer any other questions you may have.
Best,
Ice
Sridevi
I am a huge fan of phyllo pastry and love what I am seeing here! I adore Middle eastern cusine and frequent a restaurant to taste the yummy dishes especially the desserts! So you live on a Caribbean island…how lucky!
Alisha R
Came out amazing! I used more spinach than what was said but it was still very very yummy
Vicky
These look fabulous, and I will be making them soon. Thanks for sharing. One question. Why is it refrigerated before baking?
Vicky
Aysegul Sanford
Hi Vicky,
Thank you for your nice comments about this recipe.
You put it in the fridge to allow all the flavors combine (more like marinade).
However, if you are short on time, you can skip this step.
Please let me know if I can answer any other questions.
Thanks.
Ice
Tony
I lived in Turkey for 3 years as a kid and remember something similar. It had the same ingredients but was rolled and fried. I thought we also called it borek. Am I mixing up my memories? If so what’s the name of the dish I may be thinking of?
Aysegul Sanford
Hi Tony,
I am thinking that what you are talking about is called “sigara boregi“. It is made with rolling the dough (cut like triangle) like cigarettes after placing some feta cheese in the middle. Then you fry them in vegetable oil..
They look like “cigarettes”.
Does it ring a bell?
Binnur
Aysegul, I love your videos. You’re very good at too, like your blog and photos. keep go on :)))
Cheers
Binnur
Deb
You use Phyllo Dough? Is there a special brand you use? Other than buying a package food, these look wonderful for a weeknight party we are having next week.
Aysegul Sanford
Hi Deb,
I usually use Pepperidge Farm, mainly because that is the only brand available on the island we live on.
I have tried making it with other brands and had no issues. Any brand you use should be fine as long as it is fresh.
Yes, you are right. It is a fantastic dish for a party.:)
Please let me know if I may answer any other questions.
I am here to help..
Cheers!
Aysegul
Deb
Love your blog. I found it when I looked at the site Food News Journal for the first time. The photo of the above recipe caught my eye right away and I couldn’t tear myself away from it until I’d found the recipe. Looks beyond delicious. Good luck with your blog.
Aysegul Sanford
Deb,
Thank you so much for your kind words about my blog and wishing me luck. I know I need it.. :)))
The borek recipe tastes very good too. I hope you will get a chance to make it for your family and friends.
Thank you for stopping by..
Cheers!
Ice
Kristen Okimura
Hi Aysegul,
Thank you so much for creating your wonderful blog! I found it through your “Kind Bar” recipe that I plan to make for my husband. I am a big fan of Ina’s as well and look to her books for dependable recipes. I am organizing a yoga retreat this summer and was looking for food blogs to inspire our menu. I certainly hit the jackpot with your blog. Thanks for your dedication and hard work to creating your foolproof recipes.
Aysegul Sanford
Hi Kristen,
Thank you so much for your kind words about my blog.
I am so happy to hear that my recipes are ones that you can use for your yoga retreat.
I do my best to come up with happy, healthy, and homemade dishes that could easily be made in any home kitchen. Hearing that people like it as much as I do makes me very happy.
Please let me know if you have any questions or I may be any help to you during the menu set up.
Thanks again.
Aysegul
Rajni
HI Ice,
can these beauties be frozen?
thanks… i love your blog and food of course!!!!!
Aysegul Sanford
Hi Rajini,
I think so. I would freeze it before cooking though. When ready to cook just let it thaw in the fridge overnight.
Thank you for stopping by.
Let me know if you have any questions.
Cheers!
Ice
Peter @Feed Your Soul Too
These look amazing. I am hosting a party this Sunday night and was looking for great recipes. This is one I need to try. I liked it so much that I featured them as part of my Friday Five – Middle Eastern addition over @Feed Your Soul Too – http://www.feedyoursoul2.com/2013/12/friday-five-middle-eastern-addition.html
Aysegul Sanford
Thank you Peter. There are some other good recipes on there that I would like to try in the future. Appreciate you sharing mine with other fantastic recipes.
Cheers!
Aysegul
wendy@chezchloe
Great looking nibbles or dinner for that matter. Would be a good one for our christmas party. Thanks for checking out Chez Chloe:)
Here’s to island life!
Aysegul Sanford
Thank you Wendy. I love love love your blog. Pictures, recipes, stories… I spent almost an hour reading it the other day.
Thank you for stopping by.. Cheers to island life!
Happy Holidays.
Ice