Turkish Spinach Pie - Spinach Borek
This Turkish spinach pie, or spinach borek with feta and phyllo pastry, is irresistible. It's easy to make and great for entertaining.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
- 4 large phyllo sheets (1 pack à 500 g/ 17.5 oz, Notes 1,2)
- 7 oz baby spinach (200 g)
- 1 bunch green onions (about 6 thin ones)
- 1 cup feta cheese (crumbled, 125 g/ 4 oz, Note 3)
- 1/2 cup Parmesan (freshly grated, 65 g/ 21/4 oz)
- 3 tbsp parsley (chopped )
- 2 tbsp dill (chopped )
- fine sea salt and freshly ground black pepper
- 4 large eggs
- 2 cup Greek yogurt (500 g/ 17.5 oz)
- 1/4 cup olive oil (60 ml + a little more for the baking sheet)
- 1-2 tbsp nigella seeds (Note 4)
Instructions
- 1
Preheat the oven to 350°F/ 180°C. Brush the baking sheet with olive oil.
- 2
Combine filling: Remove the spinach stalks if they are too large (I don't usually do it when using baby spinach), and chop the spinach roughly. Cut the green onions into fine rings. Place them in a large bowl, crumble the feta, and grate the Parmesan on top. Add chopped parsley and dill and some salt and pepper. Set aside.7 oz baby spinach/ 200 g + 1 bunch green onions + 1 cup feta cheese/ 125 g + ½ cup Parmesan/ 65 g + 3 tablespoons parsley + 2 tablespoons dill + fine sea salt and freshly ground black pepper
- 3
Make yogurt mixture: Whisk the eggs in another bowl. Add yogurt and olive oil and stir well. Set aside.4 large eggs + 2 cups Greek yogurt/ 500 g + ¼ cup olive oil / 60 ml
- 4
Assemble spinach pie: Place the first phyllo sheet on the baking tray, letting the sides hang over the edges. Brush the part covering the tray with some of the egg-yogurt mixture. Gently tear the overhanging phyllo and fold it over the brushed sheet, then brush this layer with the yogurt mixture as well.4 large phyllo sheets
- 5
Repeat with the second phyllo sheet. After brushing it with the yogurt mixture,
- 6
Add the spinach and cheese filling and level it well.
- 7
Cover the pie: Place the third phyllo sheet on top, brush it with the mixture, and fold over the overhanging edges. Repeat with the last phyllo sheet, brushing it with the remaining egg-yogurt mixture. Cut the pie into squares now (Note 5), then sprinkle nigella seeds on top.1-2 tablespoons nigella seeds
- 8
Bake spinach borek for about 40 minutes or until golden. Cover it with a towel and let cool slightly. Serve warm or at room temperature.