Crispy Spinach Borek
Phyllo sheets layered with garlicky spinach and feta, baked until golden and shatteringly crisp. A Turkish classic that tastes fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup feta cheese, crumbled
- 3 clove garlic cloves, minced
- 8 sheet phyllo sheets
- ½ cup whole milk
- 1 large egg
- ¼ tsp nutmeg, ground
- 2 tbsp dill, fresh, chopped (or 1 tsp dried)
Instructions
- 1
Heat oven to 375°F. Mix spinach, feta, garlic, dill, and nutmeg in a bowl until combined.
- 2
Whisk milk and egg together. Brush a 9×13-inch sheet pan lightly with the mixture.
- 3
Lay 1 phyllo sheet on the pan, brush with egg wash. Repeat 3 more times (4 sheets total).
- 4
Spread spinach-feta filling evenly over phyllo, leaving a 1-inch border.
- 5
Layer remaining 4 phyllo sheets on top, brushing each with egg wash. Brush the top generously.
- 6
Bake until phyllo is deep golden, edges are crispy, and water sizzles when flicked on the pan, 18–20 minutes.
- 7
Cool 3 minutes. Cut into squares and serve warm.
Tools you’ll need
- 9×13-inch sheet pan
- mixing bowl
- small bowl
- whisk
- pastry brush
- oven
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