This Spinach-Cheese Pastry is SUPER Crisp | Spiral Borek

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar creaminess at a lower cost.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

Roughly cut the washed spinach and set aside.

Peel and chop the onion into small cubes.

Heat a pan over medium-low heat and add olive oil.

Add the first batch of spinach to the pan and let it wilt, turning it with kitchen tongs.

Add another batch of spinach and repeat until all spinach is in the pan, cooking for 3 minutes while mixing.

Set the cooked spinach aside to cool and squeeze out excess water by hand later.

Discard any leftovers from the pan and add more olive oil to sauté the onion for 3-5 minutes until translucent.

Squeeze the cooled spinach to remove excess water and transfer it back to the pan.

Combine spinach and onion, season with salt and pepper, and mix in a teaspoon of Aleppo chili flakes.

Transfer the mixture into a medium-sized bowl.

Grease an oven-safe dish with a butter-oil mix.

Use two ultra-thin phyllo sheets, greasing each with the butter-oil mix before layering them.

Spread the spinach filling along the long side of the phyllo sheets and roll tightly.

Place the rolled pastry along the rim of the round oven dish, spiraling it until the area is covered.

Brush the top with more butter-oil mix and sprinkle with sesame and nigella seeds.

Bake at 180°C (around 356°F) on the lower third of the oven for around 45 minutes.

Check the pastry after 30 minutes; it may leak some filling, which is normal.

Once golden brown after 45 minutes, remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens