📝 About This Recipe
Transport your kitchen to the bustling streets of Istanbul with this authentic, flaky Borek. This masterpiece features paper-thin sheets of wheat-based phyllo dough layered with a savory blend of salty feta, earthy spinach, and aromatic herbs. The secret lies in the tangy yogurt-egg wash that transforms the wheat layers into a delicate balance of crispy exteriors and tender, melt-in-your-mouth interiors.
🥗 Ingredients
The Wheat Pastry
- 1 package Phyllo Dough (approx. 16-18 sheets, fully thawed at room temperature)
The Savory Filling
- 500 grams Fresh Spinach (washed, stemmed, and finely chopped)
- 300 grams Feta Cheese (crumbled into small chunks)
- 1 large Yellow Onion (very finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
The Soaking Liquid (Sauce)
- 1 cup Greek Yogurt (plain and full fat)
- 2 large Eggs (at room temperature)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/2 cup Whole Milk
- 1/2 teaspoon Baking Powder (helps the pastry puff up)
Topping & Finish
- 1 tablespoon Nigella Seeds (also known as black cumin)
- 1 tablespoon Sesame Seeds (toasted)
- 2 tablespoons Butter (melted, for brushing the final top)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 12-inch round baking pan or a rectangular baking sheet with olive oil.
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2
Prepare the filling by placing the chopped spinach in a large bowl. Sprinkle with a pinch of salt and massage it with your hands for 2 minutes to wilt it, then squeeze out every drop of excess liquid. This prevents a soggy borek.
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3
To the squeezed spinach, add the crumbled feta, diced onion, parsley, dill, black pepper, and red pepper flakes. Mix thoroughly until the cheese and greens are well combined.
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4
In a separate medium bowl, whisk together the yogurt, eggs, olive oil, milk, and baking powder until the sauce is smooth and emulsified.
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5
Carefully unroll the phyllo dough. Keep it covered with a damp kitchen towel at all times to prevent the wheat sheets from drying out and cracking.
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6
Lay one sheet of phyllo on a clean work surface. Lightly brush or spoon about 2-3 tablespoons of the yogurt sauce over the entire surface.
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7
Place a second sheet of phyllo directly on top of the first and brush again with the yogurt sauce.
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8
Distribute about 1/2 cup of the spinach-feta filling in a thin line along the long edge of the phyllo, leaving about an inch of space from the borders.
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9
Carefully roll the phyllo into a long, thin log. Do not roll too tightly, or the pastry might burst while baking.
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10
If using a round pan, coil the first log into a spiral in the center. For subsequent logs, wrap them around the center spiral to create a large rose-like shape. If using a tray, simply lay the logs side-by-side.
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11
Repeat the process until all ingredients are used and the pan is full.
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12
Pour any remaining yogurt sauce over the top of the borek, then brush with the melted butter for extra golden color. Sprinkle generously with nigella and sesame seeds.
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13
Bake in the center of the oven for 40-45 minutes, or until the top is a deep golden brown and the pastry sounds crisp when tapped.
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14
Remove from the oven and let it rest for 10 minutes. This allows the internal layers to set, making it easier to slice.
💡 Chef's Tips
Always keep phyllo covered with a damp cloth; it dries out in minutes. Squeeze the spinach as hard as you can to remove moisture; water is the enemy of a crispy borek. If the feta is very salty, omit any extra salt in the filling mixture. For a meat version, swap the spinach for cooked ground lamb seasoned with allspice and pine nuts. Don't be afraid if the phyllo tears slightly while rolling; the yogurt sauce acts as a glue and it will look beautiful once baked.
🍽️ Serving Suggestions
Serve warm with a side of thick, cold Turkish yogurt or Tzatziki. Pair with a glass of chilled Ayran (a salty yogurt drink) for an authentic experience. Serve as part of a Mediterranean breakfast spread with olives, tomatoes, and cucumbers. Accompany with a hot glass of Turkish black tea. Enjoy as a light lunch alongside a crisp shepherd's salad (Çoban Salatası).