Spinach börek (Turkish filo pie) — ingredients and method
A tray börek made with ready-made yufka, so there's no dough to roll: spinach and cheese filling, an egg-and-milk wash and a crisp top. Copy the ingredients to your room, tick off what's missing at the shop, and keep the steps open on your phone.
Serves 6 · 1 hr
In short
Spinach börek for 6 takes 4 ready-made yufka sheets, 500 g of fresh spinach, 1 onion, 200 g of feta, 3 eggs, 1 cup of milk, ½ cup of yogurt and ½ cup of oil, and is ready in about 1 hour. Make a filling of spinach, onion and feta, layer the yufka with the egg-and-milk mixture in a tray and bake at 180 °C for 35–40 minutes until golden.
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Ingredients
- Ready-made yufka sheets1 pack, 4 sheets
- Spinach500 g, fresh
- Onion1 medium
- Feta cheese200 g
- Eggs3
- Milk1 cup
- Yogurt½ cup
- Vegetable oil½ cup
- Sesame seeds1 tbsp
- Salt½ tsp
- Black pepper½ tsp
Method
Preheat the oven to 180 °C. Wash the spinach in plenty of water, drain and chop finely; dice the onion small.
Heat 2 tablespoons of the oil in a wide pan and soften the onion for 5 minutes. Add the spinach and cook 5–6 minutes until the liquid has evaporated; season with salt and pepper and let it cool completely.
Crumble the feta into the cooled spinach and mix; taste before adding more salt, as feta is salty.
Whisk the eggs, milk, yogurt and remaining oil together in a bowl.
Grease a medium baking tray. Lay two sheets of yufka on the bottom, overlapping the edges of the tray, and spoon a quarter of the egg mixture over each. Spread the spinach-and-cheese filling evenly.
Lay the other two sheets on top, again spooning a quarter of the egg mixture over each. Fold the overhanging edges inwards, pour over the remaining mixture and sprinkle with sesame seeds.
Cut into portions before baking; bake at 180 °C for 35–40 minutes until golden. Rest for 10 minutes and serve warm.
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Frequently asked questions
Can I use frozen spinach in spinach börek?
Yes. About 250–300 g of frozen spinach replaces 500 g of fresh; thaw it, squeeze it dry in your hands, then cook it with the onion for a few minutes. If it isn't squeezed well, the börek turns out soggy.
Why is my börek soggy or undercooked?
Usually the filling was used hot and wet; cook the spinach until the liquid evaporates and cool it completely. If it's undercooked, bake the tray on a lower rack, or spread the egg mixture evenly and add 5–10 minutes.
Can spinach börek be made ahead, and how long does it keep?
You can assemble the tray, cover it and keep it in the fridge for up to a day before baking. Baked börek keeps 2–3 days in the fridge, shouldn't sit at room temperature for more than 2 hours, and freezes for 2–3 months.
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