Burek (or Börek) is a savory pastry that is popular in Türkiye, the Balkans and other parts of the world. Made with thin layers of phyllo dough, this recipe features a creamy spinach and cheese filling that is delicious and easy to make.
Course Breakfast, Snack
Cuisine Balkan, Turkish
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4
Ingredients
9phyllo sheets
For The Filling
14ouncesspinach, fresh or frozen
7ouncesfeta cheese
1onion, chopped
salt, to taste
black pepper, to taste
For The Yogurt Wash
1egg
2tablespoonsolive oil
2tablespoonsplain yogurt
Instructions
In a skillet over medium-high heat, cook the onion until translucent, stirring occasionally. Add the spinach and cook, stirring frequently, until wilted.
Add the feta cheese and cook for about 5 minutes, or until the feta cheese is melted and well combined. Add salt and pepper to taste.
In a small bowl, whisk together the egg, olive oil, and plain yogurt to make the yogurt wash.
Preheat the oven to 350 degrees Fahrenheit.
Lightly brush the surface of a round baking dish or cast iron skillet with a little yogurt wash and place one phyllo sheet on top. It’s okay if the sheet is wrinkled.
Brush the phyllo sheet with more of the yogurt wash and place another phyllo sheet over it. Repeat with one more phyllo sheet. You should have 3 layers of phyllo sheets.
Spread half of the spinach and feta filling evenly over the phyllo sheets.
Repeat the process with another three layers of phyllo sheets, brushing each one with the yogurt wash.
Spread the remaining filling evenly over the phyllo sheets and top with 3 more phyllo sheets.
Tuck in any overlapping edges of the phyllo sheets and brush the top with the remaining yogurt wash.
Bake at 350 degrees Fahrenheit for 15 to 18 minutes or until the top is golden.
Let it cool down for a few minutes, then slice the borek and serve. Enjoy your burek on its own or with a glass of yogurt.
Notes
You can make the burek dough yourself, but using store-bought phyllo dough is a quick and convenient way to make burek.
Make sure the phyllo sheets are fully thawed before using them (if you bought frozen phyllo).
If you’d prefer a meat filling, you can make it with ground beef and/or ground lamb, onion, garlic, and spices such as paprika, cumin, salt and pepper.
When working with the phyllo sheets, brush each layer with the yogurt wash to ensure a crispy and flaky texture.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.