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Spinach Borek

Spinach Borek

Jay
This vegetarian Spinach and Feta Borek has a crunchy and flaky texture you will admire. It's great for a take along lunch or vegetarian dinner.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer, Breakfast
Cuisine Turkish
Servings 8 Servings
Calories 227 kcal

Equipment

Cast Iron

Ingredients
  

  • 10-14 Sheets Phyllo Dough

Spinach Cheese Filling

  • 10 oz. baby spinach
  • ¾ cup feta cheese
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon Nigella seeds optional
  • salt to taste

Milk Mixture

  • 1 egg
  • ¾ cup milk
  • ¼ cup butter melted

Toppings

  • Sesame Seeds and Nigella Seeds for garnish (optional)

Instructions
 

Cheese and Spinach Filling

  • Add hot water to a large pot, add spinach and let it cook for 2-3 minutes on medium heat. Then, strain the cooked spinach and squeeze the excess water, and set them aside.
  • In a bowl, mix feta cheese, shredded mozzarella cheese, cooked spinach, Nigella Seeds, and salt.

Milk Mixture

  • Add the egg, milk, and butter to a bowl and mix until combined.

Assembly

  • Preheat your oven to 350 degrees F. Grease an 8-inch baking dish or a cast iron skillet.
  • Place two layers of phyllo sheets on a flat surface. Brush it generously with the milk mixture.
  • Add about a half cup of cheese filling to the phyllo sheet, leaving 2-inch behind. Fold the edges over the filling and roll it into a log. Then, carefully roll from the edges inward to form a spiral shape.
  • Place the spiral in the prepared baking dish. Form another log and attach it to the end of the first spiral. Keep repeating until you have a big spiral formed.
  • Pour the rest of the milk mixture on the borek. Sprinkle with sesame seeds and nigella seeds.
  • Bake in the oven for about 35-40 minutes or until the borek is golden brown and crispy. Broil if needed.
  • Let it cool for about 15 minutes then cut it into slices.
  • Serve it with a cup of black tea and enjoy.

Video

Notes

 
  • Cover phyllo dough sheets with a damp tea towel so it doesn't dry out. 
  • You can replace cheese filling with ground beef or ground lamb filling.
  • You can use frozen spinach for the filling if you prefer.
  • Storing the borek: You can store cooked borek in the fridge in an airtight container for up to 3 days. Store in the freezer for about two weeks.
  • Reheating in the oven: Reheat in the Preheated oven at 350 degrees F for 10-15 minutes. 
  • Reheating in the air fryer: Reheat at 400 degrees F  for 5-8 minutes.
 
 

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1servingCalories: 227kcalCarbohydrates: 16gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 503mgPotassium: 297mgFiber: 1gSugar: 2gVitamin A: 3651IUVitamin C: 10mgCalcium: 288mgIron: 2mg