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Turkish Spinach and Feta Börek (Crisp Rolled Phyllo Pastry with Savory Cheese and Herb Filling)
The quintessential Istanbul bakery staple: golden flaky sheets of phyllo dough brushed with an egg-yogurt wash, rolled around fresh spinach and creamy feta cheese, baked until crisp and sprinkled with sesame and nigella seeds.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
6servings
- Phyllo pastry sheets300 g
- Crumbled feta cheese (beyaz peynir)250 g
- Fresh spinach, wilted and squeezed dry300 g
- Large eggs, beaten2 piece
- Plain yogurt100 g
- Olive oil50 ml
- Sesame and nigella seeds for topping1 tbsp
Preparation Steps
1
In a bowl, whisk eggs, yogurt, and olive oil to make the pastry wash.
2 min timer
2
Combine squeezed dry spinach with crumbled feta cheese and black pepper.
3 min timer
3
Brush phyllo sheet with wash, spoon filling along the edge, roll into a long cylinder, and coil into a greased baking pan.
10 min timer
4
Brush top with remaining egg wash, scatter sesame seeds, and bake at 190°C for 35 minutes until deep golden brown and flaky.
35 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
