Turkish Borek with Spinach and Feta

Ingredients

• 500 g fresh spinach, roughly chopped
• 200 g crumbled feta cheese
• 1 whole medium yellow onion, finely diced
• 2 whole garlic cloves, minced
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon fresh dill, finely chopped
• 2 tablespoon fresh parsley, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon nutmeg, freshly grated
• 8 whole phyllo dough sheets, thawed
• 100 g unsalted butter, melted
• 1 tablespoon black nigella seeds (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a 9x13-inch baking sheet with parchment paper.

2. 2

   Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once shimmering, add 1 finely diced medium yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes — you want the onion to smell sweet and fragrant, not bitter.

3. 3

   Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 500g of roughly chopped fresh spinach in batches, stirring as each batch wilts into the pan. Once all the spinach is wilted and any excess moisture has evaporated, about 4-5 minutes, remove from heat.

4. 4

   Let the spinach mixture cool for 5 minutes, then fold in 200g of crumbled feta cheese, 2 tablespoons of finely chopped fresh dill, 2 tablespoons of finely chopped fresh parsley, 0.5 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, and 0.125 teaspoon of freshly grated nutmeg. Taste and adjust seasoning — the filling should be savory, herbaceous, and just nutmeg-forward enough to add warmth.

5. 5

   Lay 1 phyllo sheet on your prepared baking sheet. Using a pastry brush, lightly brush the entire surface with melted butter — use just enough to coat, not soak. The goal is crispy, not greasy.

6. 6

   Layer a second phyllo sheet on top and brush with melted butter. Repeat this process with 4 more phyllo sheets, brushing each layer, until you have 6 buttered layers total.

7. 7

   Spread the cooled spinach and feta filling evenly over the phyllo base, leaving a 0.5-inch border on all sides — this prevents filling from leaking out and helps achieve clean edges.

8. 8

   Layer the remaining 2 phyllo sheets on top, brushing each one with melted butter. Brush the top layer generously with butter, then sprinkle with 1 tablespoon of black nigella seeds if using — these add visual drama and a subtle nutty flavor.

9. 9

   Using a sharp knife, cut the borek into 8 rectangles or 12 squares (depending on how large you want each piece), cutting all the way through to the parchment — this makes serving easier and helps the phyllo cook evenly.

10. 10

    Bake in the preheated 375°F oven for 25-30 minutes until the top is deep golden brown and you can hear the phyllo crackling slightly when you tap it — this means it's achieved maximum crispness. The edges should be noticeably darker than the center.

11. 11

    Remove from the oven and cool on the baking sheet for 5 minutes — the phyllo will continue to crisp up as it cools. Serve warm or at room temperature. The borek is best eaten within a few hours of baking when the phyllo is at its crispiest.

Tools you’ll need

• 9x13-inch baking sheet
• parchment paper
• large skillet
• wooden spoon
• pastry brush
• sharp knife
• instant-read thermometer (optional)
• microplane for nutmeg

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