Cheese and Spinach Börek is an irresistible Turkish pastry that combines flaky layers of golden phyllo dough with a savory, creamy spinach and cheese filling. This beloved snack is ideal for sharing at gatherings, packing in lunchboxes, or enjoying as a comforting meal at home. Each bite delivers a delicious medley of crunch and creaminess, perfectly spiced and incredibly satisfying. Whether you’re an old fan of Mediterranean flavors or looking for a new savory pastry to fall for, Cheese and Spinach Börek is about to become your go-to favorite.
Ingredients You’ll Need
Let’s keep it simple! The magic of Cheese and Spinach Börek truly comes from a handful of thoughtfully combined ingredients. Each element brings a unique character—be it the crispy phyllo, the rich cheeses, or the aromatic filling, you’ll savor every layer and bite.
- Phyllo dough (1 package, 16 oz, thawed): This gives that signature crispy crunch to börek—be sure to handle it gently so it doesn’t tear.
- Olive oil (2 tablespoons plus more for brushing): Olive oil not only adds flavor but helps the phyllo bake up in shatteringly crisp layers.
- Onion (1 small, finely chopped): Onion brings sweet undertones and depth to the spinach mixture.
- Fresh spinach (2 cups, chopped), or frozen (1 cup, thawed and squeezed dry): Spinach offers vibrant color and an earthy freshness.
- Feta cheese (1 cup, crumbled): The salty tang of feta is the star of the cheese mix—authentically Turkish and beautifully creamy.
- Mozzarella or Turkish kashar cheese (1/2 cup, grated): This adds delicious meltiness and a subtle richness.
- Salt (1/2 teaspoon): Just enough to highlight those wonderful flavors.
- Black pepper (1/4 teaspoon): A bit of pepper brings everything together with a little kick.
- Ground nutmeg (1/4 teaspoon, optional): For a hint of warmth and subtle complexity—just a pinch does wonders!
- Egg (1, beaten): This acts as a “glue” for sealing and brushing, creating a shiny, golden-brown finish.
How to Make Cheese and Spinach Börek
Step 1: Sauté the Vegetables
Begin by preheating your oven to 375°F (190°C). In a skillet over medium heat, pour in the olive oil and let it shimmer. Toss in the finely chopped onion and sauté for 3–4 minutes until translucent and soft—this is what gives the filling its sweet and savory foundation. Add the chopped spinach and cook, frequently stirring, until wilted and any excess moisture has cooked off. It’s important to get rid of extra liquid for a non-soggy börek. Once cooked, remove the skillet from the heat and allow the mixture to cool slightly—this step keeps your cheeses from melting too soon in the next stage.
Step 2: Combine the Filling
Now for the creamy core! In a large bowl, combine the cooled spinach-onion mix with crumbled feta, shredded mozzarella (or Turkish kashar if you’re lucky enough to find it), salt, pepper, and a sprinkle of nutmeg if you’d like that warm, aromatic note. Stir gently until the cheeses are well-distributed and holding together, ready to be folded into crisp phyllo wrappers.
Step 3: Layer and Fill the Phyllo
Place one sheet of phyllo dough on a clean surface and brush it lightly with olive oil using a pastry brush. Layer 2–3 more phyllo sheets on top, brushing each new layer with a thin sheen of oil. This process ensures your Cheese and Spinach Börek bakes up golden, flaky, and beautiful! Spoon several tablespoons of the spinach and cheese filling along one edge—try to keep the log about 1 to 1 ½ inches thick for even baking and perfect bites.
Step 4: Roll Into Shape
Roll up the phyllo and filling tightly but gently into a log or, for a playful twist, a spiral shape—don’t worry if it’s a little rustic. Place the finished roll seam-side down on a greased baking sheet. Repeat the process until all the phyllo and filling have been used up. If your sheets are small, you can make more petite rolls to serve as snack-sized bites.
Step 5: Brush and Bake
With all your börek logs or spirals snugly arranged on the baking sheet, brush them generously with beaten egg. This final touch will leave you with a glossy, golden crust after baking. Transfer the tray to your preheated oven and bake for 25–30 minutes, or until crisp and deeply golden on top. Let them cool just a touch before serving—you want them warm, but not scorching.
How to Serve Cheese and Spinach Börek
Garnishes
Scatter a few chopped fresh herbs like dill, mint, or parsley on top of your Cheese and Spinach Börek for an eye-catching burst of green and an extra layer of flavor. For a touch of elegance, a sprinkle of sesame or nigella seeds before baking adds another delicious crunch and visual flair.
Side Dishes
Cheese and Spinach Börek is a treat on its own, but it’s even more delightful alongside a crisp salad with lemony vinaigrette, a bowl of hearty lentil soup, or an array of tangy pickles. For breakfast, try it with sliced tomatoes and cucumbers, or simply pair with a glass of Turkish tea for the most authentic experience.
Creative Ways to Present
This börek turns any meal into an occasion! Serve as elegant spirals on a platter for a party, or cut logs into mini bites for appetizers. Stack slices into a pretty basket lined with a linen napkin, or make a dramatic “börek pie” by coiling one long roll into a round baking dish before brushing with egg and baking until golden throughout.
Make Ahead and Storage
Storing Leftovers
Börek keeps beautifully as a leftover treat. Once completely cool, simply store your Cheese and Spinach Börek in an airtight container in the fridge for up to three days. The flavors meld as it rests, making leftovers just as tempting for a next-day snack or lunch.
Freezing
If you’d like to get ahead, börek freezes really well. For best results, assemble the rolls (without baking), then wrap tightly in plastic and freeze for up to two months. Bake straight from frozen, adding a few extra minutes to ensure they’re crisp and golden. Baked börek can also be frozen—just reheat in the oven to bring back that signature crunch.
Reheating
To revive that just-baked texture, reheat Cheese and Spinach Börek in a 350°F (175°C) oven for about 10 minutes. Skip the microwave if possible—while it works in a pinch, the oven restores that lovely crispiness we all adore.
FAQs
Can I use different types of cheese in Cheese and Spinach Börek?
Absolutely! While feta and mozzarella (or kashar) are classics, you can experiment with ricotta, halloumi, or even goat cheese for a slightly tangier flavor. Just aim for cheeses that melt well and have either a salty or creamy profile.
Is it possible to make börek vegan?
Yes! Substitute the cheeses with your favorite plant-based cheese alternatives and use a neutral oil instead of egg for brushing the phyllo. Ensure your phyllo dough is vegan (most varieties are) and try adding extra fresh herbs for flavor.
Can I make mini versions of Cheese and Spinach Börek for parties?
Mini börek bites are a crowd-pleasing hit! Simply cut the phyllo sheets smaller and roll tighter logs—perfect for finger food at gatherings or lunchboxes. They bake a bit faster, so keep an eye on them in the oven.
How do I keep phyllo dough from drying out while assembling?
Phyllo dries out fast, so be sure to keep unused sheets covered with a lightly damp towel as you work. Only pull out one sheet at a time, and work swiftly but gently for best results.
What’s the difference between börek and spanakopita?
Both are deliciously similar pastries made with phyllo, spinach, and cheese, but börek hails from Turkey and often features different cheeses, a lighter filling, and unique rolling or coiling shapes. Spanakopita, from Greece, tends to use more herbs and a thicker, layered pie form.
Final Thoughts
Baking Cheese and Spinach Börek at home fills your kitchen with irresistible aromas and delivers a taste of true Turkish comfort. It’s easy, adaptable, and always impressive—so don’t hesitate to give it a try! Once you take that first flaky, savory bite, this börek just might win a permanent place in your favorite recipes.
Print
Cheese and Spinach Börek Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cheese and Spinach Börek is a delightful Turkish pastry made with layers of phyllo dough filled with a savory mixture of spinach, feta cheese, and aromatic spices, baked until golden and crisp.
Ingredients
Phyllo Dough:
- 1 package (16 oz) phyllo dough, thawed
Filling:
- 2 tablespoons olive oil (plus more for brushing)
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, squeezed dry)
- 1 cup crumbled feta cheese
- 1/2 cup grated mozzarella or Turkish kashar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 egg, beaten (for sealing and brushing)
Instructions
- Prepare the Filling: In a skillet, sauté onion in olive oil until soft. Add spinach, cook until wilted, then mix in feta, mozzarella, salt, pepper, and nutmeg.
- Assemble: Layer phyllo sheets, brush with oil, add filling along one edge, and roll into logs or spirals.
- Bake: Place rolls on a baking sheet, brush with egg, and bake until golden and crisp.
- Serve: Enjoy warm or at room temperature.
Notes
- You can prepare börek in advance and reheat before serving.
- Try adding fresh dill or mint to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
