Spinach And Feta Borek
Borek is a savoury pastry, that has endless filling options. Not only does the spiral shape look beautiful, but it’s delicious too. The filo pastry turns golden and flaky on the outside, whilst the filling is soft and flavourful. This delightful combination of textures makes them a beloved treat enjoyed by many. Let’s make a vegetarian-friendly spinach and feta version.
Jump to RecipeSavoury Pastries
You can find savoury pastries like this one, across the world under various names such as Böreği, Spanakopita, and Zeljanica. While there are differences between them in terms of preparation methods and ingredients, one thing remains constant: the irresistibly delicious taste has become a staple in many cultures.
Onion
When sharing this recipe online, someone raised a concern about not cooking the onion beforehand. I also had doubts when researching and developing this recipe myself. Will the onion bake to perfection in the oven? I experimented with both methods, to find out.
In the first method, I sautéed the onion until it was soft, then added the spinach, to eliminate any extra moisture. In the second method, I kept the ingredients raw and allowed them to bake in the oven. The conclusion surprised me. I was convinced that the first method, would yield better results. However, that wasn’t the case; the onion was cooked in both methods, but there was a noticeable difference.
The second method produced a lighter and softer borek. I’m not sure about the science behind it. If I had to speculate, perhaps the ingredients lose moisture while baking, causing them to shrink and leaving behind air pockets. Then, the added moisture is absorbed into the layers of filo, so you don’t get a dry pastry.
To conclude, in my humble opinion, the second method led to a more enjoyable snacking experience. So, that’s the one I’ve chosen to share it in this blog. Plus, there’s the added bonus of less washing up, which is always appreciated.
Spiral Shape
Amidst a dinner table spread with delicious dishes, the beautiful spiral shape of the borek will always catch your eye. If this is your first time working with filo pastry, don’t worry, it’s easier than it looks. Below, is a helpful video, where you can learn how to shape the borek.
Filo Pastry
If you’re not sure what filo pastry sheets to use, you can try Au Blé D’Or. It’s my go-to when recipes require filo pastry sheets, from borek to baklava. You can checkout the video below at 0:33-0:34, to get a closer look at the packaging.
Cheese
While this recipe features feta cheese, if it doesn’t suit your taste preferences, feel free to substitute it with any white cheese that you enjoy. Traditionally, borek is made with a white cheese known as Beyaz Peynir. Upon further research, I discovered that Ezine cheese is also highly recommended for this dish.
Spinach And Feta Borek
Ingredients
Pastry And Filling
- 470 g filo pastry sheets
- 1 onion
- 260 g spinach
- 200 g feta (or your preferred white cheese)
- 220 g shredded mozzarella
- salt and pepper to taste
- 1 tsp red chilli flakes (optional)
Egg Wash And Garnish
- 4 tbsp plain natural yoghurt
- 4 tbsp oil
- 2 eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp nigella seeds
- 1 tsp sesame seeds
Instructions
Borek Filling
- Peel and dice the onion, then place in a large bowl.
- Wash the spinach thoroughly, and let it dry in a colander over a bowl to remove excess moisture.
- Once the spinach is dry, chop it up finely and add it to the bowl.
- Prepare the feta cheese by either chopping it into small pieces or crumbling it, depending on your preference. Add it to the bowl.
- Then, add the mozzarella cheese to the bowl, and season with salt and pepper. For a spicy touch, you can sprinkle in some red chili flakes.
- Give that a good mix.
Egg Wash
- In a bowl, add your yogurt, oil, and eggs. Then season with salt and pepper.
- Mix thoroughly with a fork, until the eggs have completely broken down.
Assemble
- Preheat your oven to 200°C / 390°F, and line a baking tray with parchment paper.
- Unwrap your filo sheets.
- To assemble one borek, fold a filo pastry sheet in half, positioning the longest side towards you.
- Spread a thin layer of the egg wash.
- Create a row of the filling near the bottom edge of the filo pastry sheet, ensuring to leave a small gap.
- Lift the bottom edge of the filo sheet and roll it upwards, forming a long tube.
- Take one end of the long tube and curl it inwards, shaping it into a beautiful spiral.
- Place your assembled borek onto the prepared baking tray, leaving some space between them, to prevent sticking.
Garnish and Bake
- Generously coat the borek with the egg wash. Focus particularly on the end of the spiral and any cracked edges.
- Sprinkle nigella and sesame seeds over the borek to garnish.
- Bake in the preheated oven for 20 to 25 minutes, until the borek turns golden brown.
Notes
- Feta cheese can be salty, so be careful when seasoning to avoid oversalting.
- Another widely used seasoning is sumac, which adds a tangy taste similar to lemon. You can replace the red chili flakes with sumac if you prefer.
Storing
If you’re making these delicious spinach and feta boreks for brunch or as a side dish, bake them all in one go, and store any leftovers in an airtight container in the fridge. They should last between 3-4 days.
Can You Freeze Borek?
Yes! Here’s how… Make the borek, but don’t top it with the egg wash just yet. Instead, place the borek onto a cutting board (or baking tray) that’s lined with parchment paper. Leave some space between them so they don’t get stuck together. Then, cover with clingfilm. After a few hours, the borek should be frozen. You can then remove and pop them into a freezer bag.
How To Bake Frozen Borek?
You don’t need to thaw frozen borek. Instead, place it onto a lined baking tray, generously coat it with egg wash, then sprinkle some nigella and sesame seeds. The only difference, is that instead of baking them for 20 to 25 minutes, bake them for longer (30 to 35 minutes).