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Crispy Turkish Börek Recipe Easy Homemade Spinach Feta Pie

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A flaky, savory Turkish börek filled with spinach and feta cheese, featuring crispy phyllo layers brushed with olive oil for a light, buttery finish. Perfect for a quick, satisfying homemade meal.

Ingredients

Scale
  • 1 package (about 16 sheets) store-bought phyllo dough, thawed
  • 10 ounces fresh spinach, washed and roughly chopped
  • 7 ounces feta cheese, crumbled
  • 1 small yellow or white onion, finely diced
  • 2 cloves garlic, minced (optional)
  • ½ cup (120 ml) olive oil, for brushing layers and sautéing
  • 1 large egg, beaten
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt and pepper to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add chopped spinach to the skillet. Cook, stirring occasionally, until wilted and excess moisture evaporates, about 7 minutes. Transfer to a bowl and let cool slightly.
  4. To the cooled spinach mixture, add crumbled feta, beaten egg, chopped dill or parsley, lemon zest, and a pinch of salt and pepper. Mix gently to combine; the filling should be moist but not watery.
  5. Lightly brush a 9×13-inch baking dish with olive oil. Place one sheet of phyllo dough in the dish, letting edges hang over the sides. Brush the sheet with olive oil, then place another sheet on top. Repeat until you have layered about 6 sheets, each brushed with olive oil.
  6. Spread the spinach and feta filling evenly over the layered phyllo.
  7. Continue layering the remaining phyllo sheets on top of the filling (about 6-8 sheets), brushing each with olive oil. Fold the excess dough from the bottom sheets over the top to seal the pie.
  8. Using a sharp knife, lightly score the top layers into squares or diamonds to make cutting easier after baking.
  9. Bake in the preheated oven for 35-40 minutes until the phyllo is golden brown and crisp.
  10. Let the börek cool for 10 minutes before slicing to help the filling set. Serve warm or at room temperature.

Notes

Keep phyllo dough covered with a damp cloth to prevent drying out. Brush each phyllo layer lightly with olive oil for the perfect crispness. Let the börek rest 10 minutes after baking before slicing. For leftovers, reheat in oven at 325°F for 10 minutes to maintain crispness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: Turkish börek, spinach feta pie, phyllo dough recipe, crispy börek, homemade börek, savory pie, easy Turkish recipe

Find it online: https://cooksybite.com/crispy-turkish-b-o-rek-recipe-easy-homemade-spinach-feta-pie-tutorial/