Can I make the borek in advance?

Yes, you can make the borek in advance and store it covered in the refrigerator. Warm the borek up in the oven before serving.

What can I serve with the borek with spinach and feta?

You can serve the borek as a starter or as a snack. For example, serve it with a fresh salad.

How do I prevent my börek with spinach and feta from becoming too moist or soggy?

Moisture is the biggest enemy of crispy phyllo dough! Make sure to drain the wilted spinach very well in a colander and squeeze out any excess moisture if necessary. Are you using frozen spinach? Let it thaw completely and squeeze out the moisture well before mixing it with the feta.

Can I make börek in advance or reheat it?

Certainly! You can easily roll and prepare the börek in advance. Do you have leftover baked börek? Simply reheat it in a preheated oven at 160 °C for about 8 to 10 minutes. Avoid the microwave, as it makes the phyllo dough tough.

Borek recipe with spinach and feta

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30min + 30min resting

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Easy

Making your own borek may seem like quite an art due to that beautiful spiral shape on the baking sheet, but it’s actually surprisingly easy. A truly fantastic combination of paper-thin phyllo dough, richly layered with melted butter, and a savory filling of fresh spinach, fresh garlic, and crumbled salty feta. After resting for half an hour and a short bake in the oven, you have a delicious, crispy pie that tastes best warm. Ideal as a lunch, appetizer or with a fresh salad.

Ingredients

What do you need?

Quantity: 4P

1 package of filo dough (8 to 10 sheets)
400 g fresh spinach (or frozen, well drained)
250 g feta
1 egg, separated
Pepper, salt, and nutmeg
2 cloves of garlic
100 g melted butter
Poppy seeds

Preparation method

How do you make this?

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Melt a knob of butter in a large pan, let the grated garlic color slightly, set aside.

In the same pan, let the spinach wilt, stir in the fried garlic at the end and season with pepper, salt, and nutmeg, let it drain in a colander if you have liquid.

Put in a bowl and crumble the feta and the egg white into it.

Lay a sheet of dough open on a board or plate and brush with butter.

Place a horizontal band of filling on the dough and roll it up like a sausage and twist it into a snail shape, place on baking paper, continue with the rest, forming a circle with the sausages.

Mix the yolk with the rest of the butter and brush it over, sprinkle with poppy seeds.

Let it rest for 30 minutes and bake for 20 minutes at 150°C.

Eat warm. Can be reheated afterwards.