Spinach & Feta Borek
Crispy phyllo pastry wrapped around spiced spinach and creamy feta. A Turkish classic that looks showstopping but comes together quickly with store-bought pastry.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 10g
Ingredients
- 10 oz fresh spinach, roughly chopped
- 6 oz feta cheese, crumbled
- ½ medium onion, finely diced
- 8 sheets phyllo pastry sheets
- ½ cup olive oil
- 2 tbsp fresh dill, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium. Add diced onion.
- 2
Sauté onion until softened, ~4 minutes. Add minced garlic; cook 30 seconds until fragrant.
- 3
Add spinach in batches, stirring until wilted and any liquid cooks off, ~5 minutes.
- 4
Remove from heat. Stir in crumbled feta, fresh dill, salt, and pepper. Cool 5 minutes.
- 5
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 6
Lay one phyllo sheet on a work surface. Brush lightly with olive oil.
- 7
Add 2 more phyllo sheets, brushing oil between each layer. Spread half the spinach filling along one long edge.
- 8
Roll tightly into a cylinder, tucking sides in as you go. Place seam-side down on baking sheet.
- 9
Repeat with remaining 4 phyllo sheets, oil, and remaining filling to make a second roll.
- 10
Brush both rolls with remaining olive oil. Cut each into 4 equal pieces.
- 11
Bake 20–25 minutes until golden brown and crispy. Serve warm.
Tools you’ll need
- large skillet
- baking sheet
- parchment paper
- pastry brush
- sharp knife
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