Spinach and Feta Börek

Ingredients

• 200 g fresh spinach - washed and chopped
• 150 g feta cheese - crumbled
• 1 medium onion - finely chopped
• 2 tbsp olive oil - for cooking the onion
• 1 tsp dried dill
• 1 tsp black pepper - to taste
• 1 egg - beaten, for egg wash
• 6 sheets yufka or phyllo dough - thawed if frozen
• 50 g butter - melted, for brushing

Step-by-step instructions

1. Preheat the oven to 200°C (390°F).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
3. Add the chopped spinach to the onions and cook until wilted. Remove from heat and let it cool slightly.
4. In a mixing bowl, combine the wilted spinach and onion mixture with crumbled feta cheese, dried dill, and black pepper. Mix well.
5. Lay one sheet of yufka or phyllo dough on a clean surface, and brush it lightly with melted butter. Place another sheet on top and repeat the process.
6. Spoon a portion of the spinach and feta mixture along one edge of the layered dough, leaving space at the sides.
7. Roll the dough over the filling tightly, then shape it into a spiral or coil.
8. Place the börek on a baking tray lined with parchment paper. Brush the top with the beaten egg.
9. Bake in the preheated oven for about 25-30 minutes or until golden brown and crispy.
10. Let it cool slightly before serving.

Serving suggestion

Serve warm with a side of yogurt or a fresh cucumber and tomato salad.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.