Turkish Spinach and Feta Börek with Sesame Topping
A traditional Turkish pastry that features flaky layers filled with a robust mix of spinach and feta cheese, topped with a nutty sesame seed crust.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Heat olive oil
Heat olive oil in a pan over medium heat.
- 2
Sauté onion and garlic
Sauté onion until translucent, add garlic, and cook for 1 minute.
- 3
Add spinach and feta
Add chopped spinach, cook until wilted, remove from heat and mix in feta cheese. Season with salt and pepper.
Preparing the Pastry
- 1
Preheat oven
Preheat oven to 180°C (356°F).
- 2
Brush phyllo with butter
Lay one phyllo sheet on a clean surface and brush with melted butter.
Tip: Cover phyllo sheets with a damp towel to prevent them from drying out.
- 3
Assemble rolls
Place a layer of filling along the longer edge of the phyllo and roll tightly. Repeat with all sheets and filling.
Tip: Do not over-stuff as this can cause the pastry to tear.
How to Make Turkish Spinach and Feta Börek with Sesame Topping
Total time: 2 h · Yields 6 servings
- 1
Assembly
Carefully transfer filled and rolled phyllo to a greased baking tray.
- 2
Egg Wash
Brush the surface with beaten egg and sprinkle sesame seeds on top.
- 3
Baking
Bake in the preheated oven for 20-25 minutes until golden brown.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use frozen spinach?
Yes, but ensure it is fully thawed and excess moisture is squeezed out before use.
Can I make this ahead?
Yes, you can assemble the rolls and refrigerate for up to 24 hours before baking.
What can I substitute for phyllo dough?
Puff pastry can be used as an alternative, but the texture will differ.
Is there a way to make it vegan?
Substitute the feta with vegan cheese and butter with plant-based margarine. Use a flaxseed mixture as an egg wash alternative.
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