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5 from 1 vote

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


  • 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


  • 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


  • 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.


Recipe slightly adapted from Sultan's Kitchen Cookbook