Spinach and Feta Cheese Börek is a delicious savory pastry that is traditionally made with phyllo dough (also known as filo dough), filled with a mixture of spinach, feta cheese, and herbs. It’s flaky, crispy, and bursting with flavor. Börek is a popular dish in Turkish, Greek, and Middle Eastern cuisines, and it’s perfect for a snack, appetizer, or light meal. Here’s how to make it:
Spinach and Feta Cheese Börek Recipe
Ingredients:
- 1 lb (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
- 1/2 lb (225g) feta cheese, crumbled
- 1/4 cup ricotta cheese (optional, for a creamier filling)
- 1 small onion, finely chopped
- 2 tablespoons olive oil (plus more for brushing)
- 2 teaspoons dried oregano (or fresh chopped if available)
- 1 teaspoon garlic powder (optional)
- Salt and pepper, to taste
- 1 pack of phyllo dough (about 20 sheets), thawed if frozen
- 1 egg, beaten (for brushing)
Instructions:
1. Prepare the filling:
- If using fresh spinach, heat a pan over medium heat and add 1 tablespoon of olive oil. Add the chopped spinach and cook until wilted, about 5-7 minutes. If using frozen spinach, squeeze out the excess moisture after thawing it and then cook it for 3-4 minutes in the pan.
- Remove the spinach from the pan and let it cool slightly. Once cooled, chop it further if necessary, and squeeze out any excess moisture.
- In a large bowl, combine the cooked spinach, crumbled feta cheese, ricotta (if using), finely chopped onion, oregano, garlic powder, and season with salt and pepper to taste. Mix well and set aside.
2. Assemble the börek:
- Preheat your oven to 375°F (190°C).
- Lay one sheet of phyllo dough on a clean surface. Brush it lightly with olive oil using a pastry brush.
- Place another sheet of phyllo dough on top and brush again with olive oil. Continue layering about 3-4 sheets of phyllo dough, brushing each layer with olive oil.
- Once you have your layered dough, spoon a portion of the spinach and feta filling along one edge of the phyllo dough, forming a log shape. Be sure to leave some space on the edges for folding.
- Roll the phyllo dough over the filling to form a tight log or coil. If you’re making individual böreks, you can cut the dough into strips and roll them into smaller portions.
- Place the rolled börek on a baking sheet lined with parchment paper, brushing the top with the beaten egg for a golden, crispy finish.
3. Bake the börek:
- Repeat the process with the remaining phyllo dough and filling, or make a large coil or individual spirals.
- Bake the börek in the preheated oven for 25-30 minutes, or until golden brown and crispy on top.
4. Serve:
- Allow the börek to cool for a few minutes before slicing. Serve warm or at room temperature.
- It pairs well with a side of yogurt or a fresh salad.
Tips:
- Frozen Spinach: If using frozen spinach, make sure to squeeze out as much water as possible to avoid a soggy filling.
- Phyllo Dough: Work with one sheet of phyllo dough at a time and cover the rest with a damp cloth to prevent it from drying out.
- Add-ins: Feel free to add herbs like dill or parsley to the filling for extra flavor.
- Make-ahead: You can assemble the börek ahead of time, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze it before baking and bake from frozen.
This Spinach and Feta Cheese Börek is flaky, savory, and packed with delicious Mediterranean flavors. It’s perfect for sharing with family and friends, or enjoying as a quick meal!