Name: Turkish Spinach Borek Rolls with Feta and Herbs
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g phyllo pastry sheets; 800 g fresh spinach; 200 g feta cheese; 1 piece yellow onion; 1 bunch fresh dill; 1 bunch fresh parsley; 2 piece eggs; 6 tbsp olive oil; 100 g butter; 1 tsp black pepper; 1 tsp salt

Börek holds a special place in Turkish cuisine, dating back to Ottoman palace kitchens where skilled cooks perfected the art of layering delicate phyllo pastry. These spinach-filled rolls represent one of the most beloved variations of this versatile dish. Each bite delivers a perfect balance of textures and flavors. The phyllo pastry becomes wonderfully crispy and golden when baked, creating delicate layers that shatter pleasantly between your teeth. Inside, the spinach filling is rich and savory, with the saltiness of feta cheese complementing the earthy greens, while fresh dill and parsley add bright, aromatic notes that awaken the palate. The aroma that fills your kitchen while these rolls bake is irresistible - buttery pastry mingling with herbs and cheese. When you cut into a freshly baked roll, steam escapes carrying the fragrant scent of the filling. The contrast between the crispy exterior and the warm, creamy interior makes each bite deeply satisfying. These börek rolls are incredibly versatile, perfect for Turkish breakfast spreads alongside tea, as a light lunch with a simple salad, or served as an elegant appetizer for dinner parties. They're equally delicious warm from the oven or at room temperature, making them ideal for picnics or meal prep.

Ingredients

Instructions

Prepare spinach filling

Wash spinach thoroughly and chop roughly into 2cm pieces. Heat 3 tbsp olive oil in a large pan over medium heat for 1 minute. Add chopped spinach and cook for 8-10 minutes, stirring frequently, until completely wilted and most liquid has evaporated. The spinach should look dark green and reduced in volume. Do not let it burn or stick to the pan.
Cook onion mixture

Finely dice the onion into 5mm pieces. In the same pan, add remaining 3 tbsp olive oil over medium heat for 1 minute. Add diced onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. The onion should be golden but not browned. Do not cook on high heat or it will burn.
Combine filling ingredients

Remove pan from heat and let cool for 5 minutes. Finely chop dill and parsley, then crumble feta cheese into small pieces. Add cooked spinach, herbs, crumbled feta, salt, and black pepper to the onion mixture. Mix gently until well combined and the filling holds together. Do not overmix or the feta will become mushy.
Prepare phyllo and butter

Preheat oven to 180°C. Melt butter in a small pan over low heat for 2-3 minutes until completely liquid. Remove phyllo from package and cover with a damp kitchen towel to prevent drying. Work quickly as phyllo dries out rapidly. Do not leave phyllo sheets exposed to air for more than a few minutes.
Beat egg wash

Crack eggs into a small bowl and beat vigorously with a fork for 1-2 minutes until completely smooth and well combined. The mixture should be uniform yellow with no streaks of white or yolk visible. Do not use eggs straight from the refrigerator as they won't mix properly.
Assemble börek rolls

Place one phyllo sheet on a clean surface and brush lightly with melted butter. Place 3-4 tbsp filling along one long edge, leaving 2cm border on sides. Roll tightly from the filled edge, tucking in sides as you roll. The roll should be firm and compact. Do not overfill or the phyllo will tear during rolling.
Bake golden börek

Place rolls seam-side down on a parchment-lined baking tray. Brush tops generously with beaten egg and bake for 25-30 minutes until golden brown and crispy. The phyllo should be deeply golden and sound hollow when tapped. Do not open oven door for the first 20 minutes or they may collapse.

Tips

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Cooking Tips

Squeeze excess moisture from cooked spinach using a clean kitchen towel before mixing with other ingredients - this prevents soggy börek and ensures crispy pastry.

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Alternatives

Replace feta with ricotta cheese mixed with grated Parmesan for a milder flavor, or use cottage cheese for a lighter texture - both work well but create different taste profiles.

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Serving & Storage

Serve warm or at room temperature with Turkish tea and sliced tomatoes. Store leftovers covered in refrigerator for up to 3 days and reheat in 150°C oven for 10 minutes to restore crispiness.