Go Back
+ servings
Spinach and Feta Cheese Börek

Spinach and Feta Cheese Börek

Recipe for Spinach and Feta Cheese Borek - A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta.
Course Appetizer, Breakfast
Cuisine Turkish
Keyword borek recipe, how to make borek, spinach and feta borek, turkish borek recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 174kcal


  • 10 Phyllo Dough sheets – thawed overnight if using frozen
  • 3 tablespoon vegetable oil
  • 1/2 cup of skim milk
  • 1 large egg
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the filling:

  • 20 oz. (1 lbs.) fresh baby spinach, washed and dried ( I used a salad spinner)
  • 1 onion peeled and chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt* see note
  • 1/4 teaspoon black pepper optional
  • 2 tablespoons sesame seeds I used black and white
  • 1 cup feta cheese crumbled

For The Egg Wash

  • 2 egg yolks


  • Whisk olive oil, milk, 1egg, yogurt, salt and pepper in a bowl until combined.
  • Heat 1 tablespoon of olive oil in a large pan. Add the chopped onion and cook until fragrant, 3-5 minutes. Add the spinach, salt and pepper. Close it with a lid. Cook it, in medium heat, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it sit for 15 minutes.
  • When it cools down, using a mesh strainer, strain it from all of its juices. Place it in a bowl, add the feta cheese and stir it gently until combined.
  • Line a baking sheet (mine is 12X17) with parchment paper. Lightly spray it with vegetable oil.
  • Place 2 sheets of phyllo dough and brush it with 3 tablespoons of the milk mixture.
  • Repeat the same process one more time.
  • Place 1 sheet of phyllo dough and spread the spinach-feta cheese filling evenly leaving 1/2 inch space on the edges and corners.
  • Continue with placing 2 sheets of phyllo dough and brushing it with 3 tablespoons of the milk mixture TWICE.
  • Place the last phyllo dough on top and brush it with 2 tablespoons of the milk mixture.
  • Cover it with stretch film, place it in the fridge and let it rest at least 2 hours or overnight.
  • When ready to bake, heat the oven to 350 F. degrees.
  • Slice the borek evenly as desired. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds.
  • Transfer it into the oven and bake until it is golden brown, 30-35 minutes.
  • Serve immediately.



Note: Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.


Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg