Spinach and Feta Cheese Börek
1 hr 15 min12 slices
A crispy phyllo pastry layered with a yogurt-oil mixture and filled with sautéed spinach, feta, and onion.
| prepPreheat oven to 350°F / 175°C | |||||||||||
| prepLine a 12×17 in baking sheet with parchment paper | |||||||||||
| 1 tablespoon olive oil (for the filling) | Heat oil, cook onion until translucent, 4–5 min | Add spinach, salt & pepper; cook 5 min until wilted | Stir in feta, cool 15 min | Spread cooled spinach & feta filling | Top with phyllo layers, brush with mixture | Fold overhanging phyllo, brush with mixture | Pre-slice into 12 equal pieces | Brush each slice with egg yolk | Sprinkle sesame & nigella seeds | Bake 350°F / 175°C, 30–35 min until golden | Cool a few minutes, slice & serve warm |
| 1 medium onion, peeled and chopped | |||||||||||
| 450 g baby spinach leaves, washed and dried | |||||||||||
| 1/4 teaspoon kosher salt (for the filling) | |||||||||||
| 1/4 teaspoon black pepper (for the filling) | |||||||||||
| 225 g crumbled feta cheese | |||||||||||
| 3 tablespoons olive oil (for the yogurt mixture) | Whisk oil, milk, egg, yogurt, salt & pepper | ||||||||||
| 120 ml whole milk | |||||||||||
| 1 large egg | |||||||||||
| 2 tablespoons plain whole-milk yogurt | |||||||||||
| 1/2 teaspoon salt (for the yogurt mixture) | |||||||||||
| 1/4 teaspoon black pepper (for the yogurt mixture) | |||||||||||
| 1 package phyllo dough, thawed overnight | Layer phyllo, brush with yogurt mixture | ||||||||||
| 2 egg yolks | |||||||||||
| 2 tablespoons sesame seeds | |||||||||||
| 1/2 teaspoon nigella seeds (optional) | |||||||||||
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