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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » Spinach and Feta Borek (Turkish Spinach Pie)

Spinach and Feta Borek (Turkish Spinach Pie)

by Samantha · 14 Comments

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A Turkish staple, spinach and feta borek are delicious savory pastries layered with buttery phyllo, salty feta and fresh spinach that no one can resist.

Spinach and Feta Borek via LittleFerraroKitchen.com

Spinach and feta borek is one of the more popular boreks around. Boreks aka borekas are Turkish savory pastries with different fillings, such as cheese or spinach and feta or meat. I’ve had my share of cheese borek when we visited Istanbul and can say that I will never get tired of them.

Spinach and Feta Borek via LittleFerraroKitchen.com

 I couldn’t wait to start creating Turkish food as soon as I got home.  I ordered my first Turkish cook book and nodded happily as I reminisced on all the amazing dishes I’ve had. Borek was the first thing I wanted to make. One of our last days in Turkey, we saw these woman sitting and rolling in front of large pieces of flaky pastry, called yufka that are paper thin. Yufka is traditionally used for borek as it is so thin and flaky. Of course it is much more difficult to find yufka here in the states besides ordering it, but phyllo will work just fine.

Spinach and Feta Borek via LittleFerraroKitchen.com
When using phyllo pastry, it is important to work diligently but quickly. Phyllo is super thin pastry and dries out quickly. When you buy it frozen, allow it to thaw in the refrigerator first and then carefully unroll the pasties on a flat clean surface. As you layer the thin sheets for your borek, keep a lightly damp towel over the rest of the layers so they don’t dry out.

What to serve with Spinach and Feta Borek:

One of my favorite salads, heirloom tomato fattoush would be a lovely accompaniment. Save extra yogurt sauce for dipping the borek as well!

Method:

1) In a large bowl, mix together all the spinach fillings ingredients well.  In a separate bowl mix the glaze together and a 3rd bowl, mix the topping glaze.

2) Using a 9 x 13 pan, brush pan on all sides and bottom with glaze.

Spinach and Feta Borek via LittleFerraroKitchen.com

3) Unfold phyllo and place on a dry clean surface. Have a lightly damp towel close to cover as you’re layering. Each package comes with about 20 layers of phyllo.

Spinach and Feta Borek via LittleFerraroKitchen.com

4) Layer the first layer of pastry into the pan and brush with glaze. Continue this for 10 layers.

Spinach and Feta Borek via LittleFerraroKitchen.com

5) Add spinach filling and distribute evenly. Then top with phyllo and continue to add layers, glazing in between the layers.

Spinach and Feta Borek via LittleFerraroKitchen.com

6) When all phyllo is used, top with topping glaze. Then use a sharp knife to cut into 12 squares or 24 triangles.

Spinach and Feta Borek via LittleFerraroKitchen.com

7) Bake at 350 degrees for 40 minutes or until the top begins to brown.

Print Recipe
4 from 3 votes

Spinach and Feta Borek (Turkish Spinach Pie)

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 24 boreks, cut into triangles
Author: Samantha Ferraro

Ingredients

  • Phyllo defrosted: 2 "packages" come in a box, I just used 1.

Spinach Filling:

  • 3 packages frozen spinach defrosted and drained of water.
  • 1/4 cup feta cheese crumbled
  • 1 egg
  • Small bunch of fresh parsley roughly chopped
  • Small bunch of fresh dill roughly chopped
  • Salt and pepper to taste

Glaze:

  • 6 Tb butter melted and solids removed (just pour melted butter through a fine sieve and keep the gold liquid)
  • 1/3 cup milk
  • 1/4 cup olive oil
  • 1 egg

Topping Glaze:

  • 1/3 cup milk
  • 1 egg

Instructions

  • In a large bowl, mix together all the spinach fillings ingredients well. In a separate bowl mix the glaze together and a 3rd bowl, mix the topping glaze.
  • Using a 9 x 13 pan, brush pan on all sides and bottom with glaze.
  • Unfold phyllo and place on a dry clean surface. Have a lightly damp towel close to cover as you're layering. Each package comes with about 20 layers of phyllo.
  • Layer the first layer of pastry into the pan and brush with glaze. Continue this for 10 layers.
  • Add spinach filling and distribute evenly. Then top with phyllo and continue to add layers, glazing in between the layers.
  • When all phyllo is used, top with topping glaze. Then use a sharp knife to cut into 12 squares or 24 triangles.
  • Bake at 350 degrees for 40 minutes or until the top begins to brown.

Notes

Recipe slightly adapted from Sultan's Kitchen Cookbook

Spinach and Feta Borek via LittleFerraroKitchen.com

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Comments

  1. Betsy @ Desserts Required says

    January 9, 2014 at 5:16 pm

    You make working with phyllo look doable! Great recipe and blog post.

    Reply
  2. Anshu Pande says

    November 13, 2014 at 10:51 pm

    thank you Samantha for this awesum recipe.After many hit and trials I figured out a perfect way to make borek. I made a few alterations to your recipe but the end result was delicious. I have showcased this on my webpage giving due credit to you. thanks once again.
    http://www.thesecretingredient.in/turkish-borek-with-feta-and-spinach-phyllo-pastry-spinach-pie/

    Much love
    Anshu

    Reply
    • Samantha says

      November 14, 2014 at 7:06 am

      Yours looks wonderful!! Thank you for sharing Anshu!

      Reply
  3. MIchael Irving says

    January 20, 2017 at 1:43 am

    made mine using wrangle greens instead of spinach a native Australian plant that grows down on the beach, with a splash of lemon, a sensation, thanks for the recipe

    Reply
    • Samantha says

      January 26, 2017 at 10:20 pm

      Hi Michael! I just googled wrangle greens and can not find it..I have never heard of that before! Can you tell me more? Would love to hear what it is similar to!

      Reply
      • Sophie says

        August 2, 2017 at 5:34 am

        Hi Sam, Michael means “Warrigal Greens”.

        Reply
        • Samantha says

          August 2, 2017 at 8:35 am

          Oh thanks Sophie!!! Just googled it…almost like a spinach? Certainly new to me!

          Reply

Trackbacks

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  2. 35 Mediterranean Recipes - A Cedar Spoon says:
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  3. Turkish Pizza says:
    December 5, 2015 at 1:34 pm

    […] truth be told, we didn’t have Turkish pide. Instead we stuffed ourselves full of borek, baklava and kofta. Not that that was a bad thing, we ate very, very well. And honestly (and […]

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  4. You Gotta Live | Rockandrollmama's Blog says:
    December 1, 2016 at 5:46 am

    […] had influenced some of those traditions – the baking of a quarter into the zelnik (or borek/burek as they call it) at the holiday time for good luck. They were the only people I’ve run into […]

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    November 5, 2018 at 10:02 am

    […] form are often filled with some sort of wilted green, be it spinach, such as in my spinach and feta borek and some sort of savory ooey gooey cheese […]

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  7. Spring Recipes | Tiger Lily's Cafe says:
    May 6, 2019 at 7:20 am

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