# 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. ## Ingredients - Ready-made yufka sheets — 1 pack, 4 sheets - Spinach — 500 g, fresh - Onion — 1 medium - Feta cheese — 200 g - Eggs — 3 - Milk — 1 cup - Yogurt — ½ cup - Vegetable oil — ½ cup - Sesame seeds — 1 tbsp - Salt — ½ tsp - Black pepper — ½ tsp ## Method 1. Preheat the oven to 180 °C. Wash the spinach in plenty of water, drain and chop finely; dice the onion small. 2. 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. 3. Crumble the feta into the cooled spinach and mix; taste before adding more salt, as feta is salty. 4. Whisk the eggs, milk, yogurt and remaining oil together in a bowl. 5. 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. 6. 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. 7. Cut into portions before baking; bake at 180 °C for 35–40 minutes until golden. Rest for 10 minutes and serve warm. ## 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. ### Can I change the list? Of course. The ready-made list is just a starting point: delete, add, move items between categories. ### Do I need an account? No. A room code is all it takes — no email, password or signup. ### How long is the list kept? As long as you use it. A list is only deleted after a month without any activity; even opening the room resets the clock. ### Can I install it on my phone? Yes. With the room open, tap "Save Room" to add it to your home screen and open it with one tap. --- [Start a room with this list](https://ortakliste.app/en/list/turkish-spinach-borek-recipe) — 11 items go straight into your new room; delete what you don't need, add what's missing. No account needed.