Spinach and Feta Filo Pastry | Turkish Borek | Easy Vegetarian Recipe

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce cost.

ground meat

🥗Healthier: chopped mushrooms

💰Cheaper: lentils

Mushrooms provide umami flavor, and lentils are budget-friendly.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese lowers fat content, while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point, while vegetable oil is often cheaper.

Peel and chop one onion and set it aside.

Wash 2060 g of spinach and let it dry.

Chop the spinach and set it aside with the chopped onion.

Chop 200 g of feta cheese into chunks and add it to the bowl.

Add 220 g of mozzarella cheese to the bowl.

Season the cheese mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of red chili flakes; mix well.

In a bowl, prepare the egg wash by adding 4 tablespoons of plain yogurt, 4 tablespoons of vegetable oil, and 2 eggs; season with salt and pepper and mix until well combined.

Unwrap the phyllo pastry sheets and fold one sheet in half with the longest side facing you.

Spread a thin layer of the egg wash on the folded phyllo pastry sheet.

Make a row of the filling near the bottom edge, leaving a gap to lift the bottom edge and roll.

Take one side of the long tube and turn it inwards to create a spiral shape.

Place the borek onto a baking tray lined with parchment paper, leaving space between them.

Generously coat the borek with the egg wash, focusing on the ends and cracked edges.

Sprinkle sesame seeds and black seeds over the top.

Bake at 200°C for 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens