📝 About This Recipe
Transport your senses to the bustling streets of Istanbul with this authentic Turkish Börek, a masterpiece of flaky, paper-thin filo pastry. This version features a savory heart of creamy white feta and fresh spinach, bound together by a traditional yogurt-egg wash that ensures a tender interior and a shatteringly crisp exterior. Perfect as a crowd-pleasing appetizer or a sophisticated brunch centerpiece, it embodies the warm, hospitable soul of Turkish home cooking.
🥗 Ingredients
The Pastry
- 1 package Filo Pastry (Yufka style) (approx. 16-18 sheets, thawed completely)
The Filling
- 500 grams Fresh Baby Spinach (washed, dried thoroughly, and roughly chopped)
- 300 grams Turkish White Cheese or Feta (crumbled)
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Olive Oil (for sautéing)
- 1/4 cup Fresh Dill (finely chopped)
- 1 teaspoon Red Pepper Flakes (Pul Biber) (for a subtle kick)
- 1/2 teaspoon Black Pepper (freshly ground)
The Soaking Liquid (Sos)
- 1 cup Plain Yogurt (full fat preferred)
- 2 large Eggs (at room temperature)
- 1/2 cup Milk (whole milk)
- 1/2 cup Extra Virgin Olive Oil (high quality)
The Topping
- 1 tablespoon Nigella Seeds (also known as Çörek Otu)
- 1 tablespoon Sesame Seeds (untoasted)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking dish (approx. 9x13 inch) with olive oil.
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2
Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onions until translucent and soft, about 5-6 minutes.
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3
Add the chopped spinach to the skillet in batches. Cook just until wilted (about 2-3 minutes). Remove from heat immediately and drain any excess liquid—this is crucial to prevent a soggy pastry.
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4
In a mixing bowl, combine the wilted onions and spinach with the crumbled feta, chopped dill, red pepper flakes, and black pepper. Mix well and set aside to cool.
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5
In a separate medium bowl, whisk together the yogurt, eggs, milk, and 1/2 cup of olive oil until smooth. This 'sos' will hydrate the pastry and give it its signature texture.
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6
Unroll your filo pastry sheets. Keep them covered with a damp kitchen towel at all times to prevent them from drying out and cracking.
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7
Place two sheets of filo in the bottom of the prepared baking dish, allowing the edges to overhang slightly. Brush generously with the yogurt mixture.
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8
Layer another two sheets of filo on top, brushing again with the liquid. Repeat until you have used about half of the pastry sheets.
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9
Spread the spinach and cheese filling evenly over the pastry layers, pressing down gently with a spatula.
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10
Continue layering the remaining filo sheets on top of the filling, brushing every two sheets with the yogurt mixture.
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11
Tuck any overhanging edges neatly into the sides of the dish. Pour any remaining yogurt sauce over the top layer and spread it evenly to the edges.
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12
Using a sharp knife, carefully pre-cut the börek into squares or diamonds. This allows the sauce to seep into the layers and makes serving much easier.
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13
Sprinkle the nigella seeds and sesame seeds generously over the top.
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14
Bake in the center of the oven for 40-45 minutes, or until the top is deeply golden brown and the pastry has puffed up beautifully.
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15
Let the börek rest for 10 minutes before re-cutting along the lines and serving. This allows the internal steam to settle, ensuring the perfect bite.
💡 Chef's Tips
Always keep your filo sheets covered with a damp towel; they dry out and become brittle within minutes of exposure to air. Ensure the spinach is squeezed dry after cooking; any excess moisture will result in a soggy bottom layer. For the most authentic flavor, use a mix of feta and a milder melting cheese like Turkish Kaşar or low-moisture mozzarella. If you have time, let the assembled börek sit in the fridge for 30 minutes before baking to allow the pastry to fully absorb the yogurt sauce. If the top browns too quickly, loosely cover with foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve warm with a glass of strong Turkish black tea (Çay) for a classic experience. Pair with a side of refreshing Cacık (Turkish yogurt and cucumber dip) to cut through the richness. Accompany with a simple salad of sliced tomatoes, cucumbers, and kalamata olives. Enjoy as part of a Mezze platter alongside hummus, muhammara, and warm pita bread. Leftovers make an excellent breakfast when reheated briefly in a dry pan to restore the crunch.