Crispy Spinach & Feta Borek with Turkish Tea
Phyllo sheets stuffed with garlicky spinach and feta, baked until golden and shatteringly crisp. Served with Turkish tea, briny olives, and cool cucumbers for a complete Turkish spread.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 4 cups fresh spinach, roughly chopped
- ¾ cup feta cheese, crumbled
- 6 sheets phyllo sheets
- 2 cloves garlic, minced
- ⅓ cup olive oil, divided
- 2 tbsp dill, chopped
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium. Add minced garlic and cook 30 seconds until fragrant.
- 2
Add spinach and cook, stirring, until wilted and any liquid has evaporated, about 3 minutes.
- 3
Remove from heat. Fold in crumbled feta and dill, then season with salt and pepper.
- 4
Lay one phyllo sheet on a work surface, brush lightly with olive oil, then place 2 tbsp spinach-feta mixture in the center.
- 5
Fold the phyllo into a triangle or envelope, sealing the edges. Repeat with remaining sheets and filling.
- 6
Place boreks on a sheet pan, brush tops with remaining oil, and bake at 400°F until golden and crispy, 8–10 minutes.
- 7
Serve hot with Turkish tea, green olives, and fresh cucumber slices on the side.
Tools you’ll need
- large skillet
- sheet pan
- pastry brush
- oven (preheated to 400°F)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
