Turkish Sigara Borek Breakfast
Crispy, golden phyllo rolls stuffed with savory feta and spinach—a Turkish breakfast classic. Baked until shattering-crisp and served warm with yogurt and fresh herbs.
- Total time
- 30 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- 3 cups fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 8 sheets phyllo dough sheets
- 4 tbsp olive oil
- 1 pinch salt and pepper to taste
- ½ cup plain Greek yogurt, for serving
- 2 tbsp fresh dill or parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium heat, ~1 minute.
- 2
Add spinach and cook, stirring occasionally, until fully wilted, ~2 minutes.
- 3
Transfer spinach to a colander, squeeze out excess moisture with hands, then chop finely.
- 4
Mix spinach with crumbled feta, salt, and pepper in a small bowl.
- 5
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 6
Lay one phyllo sheet on a clean work surface. Brush lightly with olive oil.
- 7
Place 2 tbsp spinach-feta filling 1 inch from the bottom edge of the phyllo.
- 8
Roll tightly into a thin cylinder, tucking edges in as you roll, like a cigar.
- 9
Place seam-side down on the baking sheet. Repeat with remaining phyllo and filling.
- 10
Brush all rolls with remaining olive oil. Bake 12–15 minutes until golden brown.
- 11
Remove from oven. Let cool 2 minutes. Serve hot with yogurt and fresh herbs.
Tools you’ll need
- large skillet
- colander
- small mixing bowl
- baking sheet
- parchment paper
- pastry brush
- cutting board
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