If you are looking for a wholesome, crowd-pleasing dish, you need to try authentic Turkish Ispanaklı Peynirli Börek.
This beloved Turkish treat features layers of flaky, golden phyllo dough packed with a vibrant mixture of spinach, feta, and cheddar cheese. You can serve it as a holiday appetizer, a hearty brunch centerpiece, or a light lunch. This easy-to-make börek will easily become a new family favorite.
Here is everything you need to know to make this traditional Mediterranean pastry at home!
What is Börek?
Börek (also spelled “borek”) is the general term for savory, filled pastries in Turkish cuisine. Its roots date back to the nomadic Turks of Central Asia. They utilized yufka (a thin, unleavened flatbread) to create layered dishes.
The pastry became a culinary staple during the Ottoman Empire. Today, you can find börekci shops dotted all over Istanbul. Variations of the dish stretch across the Balkans, the Eastern Mediterranean, and Northern Africa.
Ingredients You Will Need
- Phyllo Dough: You will need one 16-ounce package of store-bought phyllo dough. Be sure to thaw it overnight in the fridge if it is frozen.
- The Cheese Filling: 7 ounces of crumbled feta cheese (beyaz peynir) and 7 ounces of grated medium cheddar cheese (or Turkish taze kaşar).
- The Veggies: 8 ounces of fresh, roughly chopped spinach.
- The Liquid Mixture: You will brush the phyllo layers with a liquid mixture. Whisk together 1 beaten egg, 1/2 cup whole milk, 1/3 cup sparkling water, and 1 tablespoon of extra virgin olive oil. The sparkling water adds incredible crispiness!
- The Topping: 1 beaten egg, plus white and black sesame seeds for a beautiful, crunchy finish.
- Seasonings: Sea salt and freshly ground black pepper.
Step-by-Step Instructions
1. Prep Your Station Preheat your oven to 400°F (200°C). Grease an 8 x 12-inch baking dish with a thin layer of olive oil. Open your phyllo sheets and keep them covered with a slightly damp towel. This prevents them from drying out and cracking.
2. Make the Spinach & Cheese Filling Grab a large bowl and combine the chopped spinach with 2 tablespoons of olive oil, salt, and pepper. Use your hands to massage the oil into the leaves. This wilts the spinach and infuses the flavor. Next, mix in the crumbled feta, grated cheddar, and one beaten egg.
3. Build the Base Grab a separate small bowl and whisk together your liquid mixture.
Place two large sheets of phyllo dough into the bottom of your greased baking dish. Brush a thin layer of the liquid mixture over the dough. Layer two more sheets of dough and brush them with the liquid. Repeat this process until you have used exactly half of your total phyllo sheets.
4. Add the Filling Spread your spinach and cheese mixture evenly over the phyllo base.
5. Finish Layering Continue the previous layering process. Place two sheets of phyllo dough over the filling, brush with the liquid mixture, and repeat. Do this until you use all the remaining dough. Tuck the edges of the top sheet neatly into the pan.
6. Slice, Soak, and Bake! Grab a sharp knife and pre-slice the börek into 12 even rectangles before baking. Pour any remaining liquid mixture over the top. The liquid will penetrate the slices. Finally, brush the top with your final beaten egg and sprinkle generously with the sesame seeds.
Let the dish rest and soak up the liquids for 10 minutes. Then, bake for 35 minutes until the pastry is puffed and golden brown. Let it cool slightly before serving!
How to Store and Freeze
Börek fits perfectly into the Mediterranean diet and is incredibly versatile! You can assemble the entire dish up to two hours ahead of time. Just keep it covered in the fridge before baking.
If you have leftovers, you can freeze the baked slices. Place them in a tightly sealed freezer bag for up to 3 months. Simply reheat the frozen slices in the oven at 400°F for 8–10 minutes for a quick snack!
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