Borek is the filo pastry of Ottoman cuisine, filled with countless variations from spinach to meat. It is sold in neighborhood borekci from dawn as breakfast or snack. The spinach-feta combination is classic from the Turkish Aegean coast.
Mediterranean
Spinach and feta borek
Turkish spinach and feta borek: traditional step-by-step recipe, with chef tips and clear timings.
- Türkiye
- Main course
- Vegetarian
- Light
- medium
- lactosa
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 14 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 22 g
- Sodium 780 mg
Story behind the dish
Preparation
Spinach and feta borek is a Turkish preparation with medium difficulty. Reserve about 65 minutes in total (30 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of yufka or filo wafers.
- Have ready: 500 g of fresh spinach.
- Have ready: 200 g of crumbled feta cheese.
- Have ready: 1 chopped onion.
- Have ready: 3 eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté onion and spinach until they lose water; cool and…
Sauté onion and spinach until they lose water; cool and mix with feta and nutmeg. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Beat eggs with milk
Beat eggs with milk, salt and pepper to moisten the mixture. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Grease dish with oil; place a layer of yufka and moisten with…
Grease dish with oil; Place a layer of yufka and moisten with egg mixture.
-
Alternate layers of yufka with spinach filling
Alternate layers of yufka with spinach filling, ending with several layers of dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Brush with butter
Brush with butter, sprinkle with sesame seeds and cut into squares.
-
Bake at 180 C for 30-35 minutes until golden and crispy.
Bake at 180 C for 30-35 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Rest for 10 minutes and serve warm with yogurt
Rest for 10 minutes and serve warm with yogurt. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.