Spinach and Feta Pie - Ispanaklı Peynirli Börek

5 from 3 votes

This deliciously crispy Spinach and Feta Pie - Ispanaklı Peynirli Börek is one of the most popular boreks in Turkey.

Prep Time30

Cook Time25

Total Time55

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: Mediterranean, Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 157kcal

Melt the butter in a large pan on medium heat and add the onions.
Sauté the onions until slightly brown and add the freshly ground black pepper along with the flaked chili (optional).
Sauté for a few seconds before adding the spinach.
Cook the spinach for 5 minutes or until they lose most of its volume, remove it from the heat and let it cool down for 10 minutes.
Prepare the sauce while the spinach is cooling down.
When the spinach is cooled down, add the feta cheese and nicely combine it together.

Preheat the oven to 180° C (360° F).
Place the yufka sheets on the kitchen top and cut them into 8 triangles. You should have 24 triangles altogether.
Take one of the triangles and drizzle 1-1 ½ tablespoon of the sauce. Use a brush to spread it evenly.
Cover the triangle with another piece of triangle pastry, and drizzle with more sauce.
Put 1 ½ to 2 tablespoon of the spinach and feta filling on the large side of the triangle, leaving 2 centimeters on each side.
Fold the outer corners over and start rolling the pastry tightly into a rectangular parcel. Set it aside and continue with the remaining yufka and filling.
Line a baking tray with silicone paper and place the borek parcels ½ cm away from each other.
Make an incision in the middle of the parcels using a sharp small knife, leaving 2 cm on both sides.
Brush them with egg yolk and sprinkle on some sesame seeds or nigella seeds.
Place the tray in the hot oven and bake for 30 to 35 minutes, until they have turned golden brown and crispy.

You can make the spinach and feta filling a day before and keep it refrigerated until you need it.
If you don't have feta cheese or don't fancy it, you can also use halloumi, cheddar, or any of your favorite cheeses.
Always check the seasoning before adding salt to your dishes especially if you are using feta cheese as an ingredient.
The leftovers would keep for up to 5 days when refrigerated. Let the boreks cool down and wrap them in cling film or place them in an airtight container before refrigerating them.