Turkish Börek (Spinach and Cheese Pie)

This lovely Ispanaklı Peynirli Börek is a wholesome, easy-to-make Turkish treat of flaky phyllo dough filled with a simple spinach, feta and cheddar cheese mixture. Serve it during the festive season as a holiday appetizer or add it to part of a brunch or lunch spread.

This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği , the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Table of Contents

1. Where is Borek From?
2. What is in Turkish Borek? 
3. How to Make Borek 
1. Make the Filling and Base
2. Fill, Layer, and Bake
4. Ways to Mix it Up
5. What to Serve with Borek
6. How to Store, Freeze, and Reheat Börek
7. More Savory Phyllo Pastry Recipes
8. Turkish Borek Recipe Recipe

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

More Savory Phyllo Pastry Recipes

Appetizer and Mezze

Sigara Boregi (Turkish Cheese Rolls)

Greek

Greek Tiropitakia (Feta Hand Pies)

Greek

Spanakopita Recipe (Greek Spinach Pie)

Moroccan and Tunisian

Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

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