📝 About This Recipe
Tracing its lineage back to the grand kitchens of the Ottoman Empire, this Borek is a masterpiece of texture, featuring paper-thin layers of pastry that shatter upon the first bite. The heart of the dish is a savory, aromatic blend of fresh spinach and tangy sheep’s milk feta, softened by a rich yogurt-based custard that ensures the interior remains tender while the exterior turns a deep, sun-kissed gold. It is the ultimate comfort food of the Middle East, perfect as a centerpiece for a leisurely brunch or a sophisticated savory snack.
🥗 Ingredients
The Pastry
- 1 package Phyllo Pastry (or Yufka) (thawed completely if frozen; approx. 16-18 sheets)
The Savory Filling
- 1 lb Fresh Spinach (washed, dried thoroughly, and roughly chopped)
- 10 oz Feta Cheese (crumbled into small chunks)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Liquid Custard (Soaking Sauce)
- 1 cup Whole Milk (at room temperature)
- 1/2 cup Greek Yogurt (plain, full fat)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 large Eggs (beaten)
- 1/2 teaspoon Salt (adjust based on saltiness of the feta)
The Topping
- 1 tablespoon Nigella Seeds (also known as kalonji)
- 1 tablespoon Sesame Seeds (untoasted)
- 1 Egg Yolk (whisked with a teaspoon of water for the final glaze)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a large circular baking pan with olive oil.
-
2
Prepare the filling: In a large bowl, combine the chopped spinach, diced onion, crumbled feta, parsley, and dill. Mix well with your hands, slightly bruising the spinach to reduce its volume. Season with black pepper and red pepper flakes.
-
3
In a separate medium bowl, whisk together the milk, yogurt, olive oil, two eggs, and salt until the mixture is smooth and emulsified. This is your 'sos' (sauce) that creates the internal layers.
-
4
Carefully unroll your phyllo sheets and keep them under a damp (not soaking) clean kitchen towel to prevent them from drying out and becoming brittle.
-
5
Place two sheets of phyllo into the bottom of the prepared pan, allowing the edges to hang over slightly. Brush generously with the yogurt-milk sauce.
-
6
Add another 3 sheets, one by one, lightly brushing each sheet with the sauce. Don't worry if they tear; the layers will meld together during baking.
-
7
Spread half of the spinach and feta mixture evenly over the pastry layers.
-
8
Layer another 3-4 sheets of phyllo over the filling, brushing each one with the sauce. Ensure the pastry is well-saturated but not swimming in liquid.
-
9
Spread the remaining spinach and feta mixture over this second layer of pastry.
-
10
Top with the remaining phyllo sheets, brushing each with the sauce. Fold any overhanging edges inward to create a neat border.
-
11
Using a sharp knife, carefully score the top layers of the borek into squares or rectangles. This allows steam to escape and makes serving easier later.
-
12
Whisk the final egg yolk with a splash of water and brush it over the entire top surface. Sprinkle generously with nigella and sesame seeds.
-
13
Bake in the center of the oven for 40-45 minutes, or until the top is a deep golden brown and the pastry has puffed up significantly.
-
14
Remove from the oven and let it rest for at least 10-15 minutes. This allows the internal custard to set so you get clean slices.
💡 Chef's Tips
Always keep phyllo covered with a damp towel; exposure to air for even a minute can make it snap. If the spinach is very wet after washing, squeeze it dry in a kitchen towel to prevent a soggy bottom crust. For an authentic flavor, try using a mix of feta and goat cheese or even a bit of ricotta for extra creaminess. Don't skimp on the nigella seeds—they provide the signature 'earthy' aroma characteristic of traditional Turkish borek. If you have leftover sauce, pour it over the scored lines before baking to ensure the middle layers are extra moist.
🍽️ Serving Suggestions
Serve warm with a side of thick, cold plain yogurt or a dollop of tzatziki. Pair with a fresh Shepherd’s Salad (finely chopped tomatoes, cucumbers, and peppers). A glass of hot Turkish black tea is the traditional accompaniment for a mid-day snack. For a light lunch, serve alongside a pile of marinated olives and pickled peppers. Enjoy at room temperature for a picnic or as part of a larger Mezze platter.