Flaky, golden layers of phyllo pastry encase a savory mixture of spinach, feta, and herbs in these delicious börek squares. Baked to perfection and finished with a scattering of sesame seeds, they’re ideal as a snack, appetizer, or centerpiece for a brunch spread. Each bite offers a satisfying crunch and a rich, cheesy interior.
Why You’ll Love This Recipe
These spinach and feta börek squares are incredibly versatile, easy to prepare, and full of comforting Mediterranean flavors. The combination of crisp pastry and creamy filling makes them irresistible. Whether served warm or at room temperature, they’re a crowd-pleaser for gatherings, picnics, or meal prepping. Plus, the recipe is adaptable to various diets and preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- phyllo dough (thawed)
- olive oil or melted butter (for brushing)
- fresh spinach, chopped
- olive oil (for sautéing spinach)
- crumbled feta cheese
- ricotta or cottage cheese
- egg
- salt and pepper to taste
- dried dill (optional)
- egg yolk (for brushing top)
- sesame seeds (white and black mix preferred)
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, heat 1 tablespoon of olive oil and sauté the chopped spinach until wilted. Allow it to cool slightly.
- In a bowl, combine the cooked spinach, crumbled feta, ricotta or cottage cheese, one egg, dill (if using), and season with salt and pepper. Mix well.
- On a flat surface, lay out 2 sheets of phyllo dough. Lightly brush with olive oil or melted butter. Layer 2 more sheets on top, brushing each.
- Spread half of the spinach filling evenly over the layered dough.
- Repeat with 2 more phyllo sheets, brushing each, then spread the remaining filling.
- Finish with a final 2 layers of phyllo, brushing each one.
- Using a sharp knife, carefully cut the assembled pastry into squares before baking.
- Brush the top with egg yolk and sprinkle with sesame seeds.
- Bake for 25–30 minutes or until the börek is golden brown and crisp.
- Allow to cool slightly before serving warm or at room temperature.
Servings and timing
This recipe yields approximately 12 squares. Preparation time is about 20 minutes, with 25–30 minutes of baking time. The total time required is roughly 50 minutes.
Variations
- Vegan Option: Use plant-based feta and ricotta substitutes, and replace the egg with a flaxseed or aquafaba mixture. Brush the phyllo with olive oil only.
- Meat Version: Add cooked, crumbled ground beef or lamb to the spinach mixture for a heartier filling.
- Herbaceous Twist: Add chopped parsley, mint, or green onions for additional layers of flavor.
- Cheese Swap: Try using halloumi, mozzarella, or goat cheese in place of feta for different textures and taste profiles.
- Mini Bites: Cut the börek into smaller squares or triangles for party-friendly finger food.
storage/reheating
Store leftover börek squares in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to regain their crispiness. Avoid microwaving, as it softens the phyllo. Börek can also be frozen before or after baking; thaw before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just be sure to thaw and squeeze out all excess moisture before mixing with the other ingredients.
How do I keep phyllo dough from drying out?
Cover it with a damp kitchen towel while working to prevent it from drying and cracking.
Is it necessary to pre-cook the spinach?
Yes, sautéing the spinach removes excess moisture and prevents the pastry from becoming soggy.
Can I prepare börek in advance?
Yes, you can assemble it ahead and refrigerate it for up to 24 hours before baking. Brush the top with egg yolk just before placing it in the oven.
What’s the best way to cut börek without tearing the dough?
Use a sharp knife and make firm, clean cuts before baking. This helps the pastry layers stay intact.
Can I make this gluten-free?
Yes, but you’ll need to use gluten-free phyllo dough, which may require special handling due to its fragility.
Can I use other greens besides spinach?
Yes, try Swiss chard, kale (sautéed and chopped), or even a combination of leafy greens.
How do I prevent the bottom from becoming soggy?
Ensure the filling is not too wet and that the baking sheet is not overcrowded to allow even airflow and crisping.
Are sesame seeds necessary?
No, they’re optional, but they add a lovely nutty flavor and appealing finish.
What can I serve with börek?
Serve with a fresh cucumber-yogurt dip, tomato salad, or a light soup for a complete meal.
Conclusion
Crispy Spinach and Feta Börek Squares bring a delightful mix of flaky texture and savory filling to your table. Simple to prepare yet impressively flavorful, they’re perfect for nearly any occasion—from casual brunches to elegant appetizers. With plenty of room for customization, this recipe is a valuable addition to your savory pastry repertoire.
Print
Crispy Spinach and Feta Börek Squares
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 squares
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Description
Pâte phyllo feuilletée garnie d’une savoureuse garniture d’épinards, de feta et d’herbes, puis dorée au four et parsemée de graines de sésame grillées. Ces carrés de börek sont irrésistiblement croustillants et fromagés, parfaits pour un en-cas, un apéritif ou un brunch.
Ingredients
- 1 paquet de pâte phyllo (décongelée)
- 2 cuillères à soupe d’huile d’olive ou de beurre fondu (pour badigeonner)
- 2 tasses d’épinards frais, hachés
- 1 cuillère à soupe d’huile d’olive (pour les épinards)
- 1/2 tasse de fromage feta émietté
- 1/4 tasse de ricotta ou de fromage cottage
- 1 œuf
- Sel et poivre au goût
- 1/2 cuillère à café d’aneth séché (facultatif)
- 1 jaune d’œuf (pour badigeonner le dessus)
- 1 cuillère à soupe de graines de sésame (mélange blanc et noir de préférence)
Instructions
- Préchauffer le four à 190 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans une poêle, faire chauffer 1 cuillère à soupe d’huile d’olive et faire revenir les épinards hachés jusqu’à ce qu’ils ramollissent. Laisser refroidir légèrement.
- Dans un bol, mélanger les épinards sautés avec la feta, la ricotta, 1 œuf, l’aneth, le sel et le poivre.
- Disposez deux feuilles de pâte phyllo sur une surface plane. Badigeonnez-les légèrement d’huile d’olive ou de beurre. Répétez l’opération avec deux autres couches, en badigeonnant chaque couche.
- Répartir uniformément la moitié de la garniture aux épinards sur la pâte. Recouvrir de deux autres couches de pâte filo, en badigeonnant chacune d’elles. Étaler le reste de la garniture, puis terminer par deux autres feuilles de pâte filo, en badigeonnant entre chaque couche.
- Couper soigneusement en carrés avant la cuisson, à l’aide d’un couteau bien aiguisé.
- Badigeonner le dessus de jaune d’œuf et saupoudrer de graines de sésame.
- Cuire au four pendant 25 à 30 minutes, ou jusqu’à ce qu’ils soient dorés et croustillants.
- Laisser refroidir légèrement avant de servir tiède ou à température ambiante.
Notes
- Travaillez rapidement la pâte phyllo et gardez les feuilles non utilisées couvertes d’une serviette humide.
- Peut être préparé à l’avance et réchauffé au four pour une meilleure texture.
- Remplacez les épinards par de la bette à carde ou du chou frisé si vous le souhaitez.
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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