Spinach and Feta Pie Recipe
This Spinach and Feta Pie Recipe, also known as Ispanaklı Peynirli Börek, uses fresh yufka parcels filled with spinach, feta cheese, onion, and simple seasoning.
Servings: 12 pieces
Calories: 168kcal
Ingredients
- 3 pieces fresh yufka
For the Spinach and Feta Filling
- 1 oz butter (30 grams)
- 1 medium onion (small diced)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chilli (pul biber) (optional)
- 14 oz spinach (washed and chopped) (400 grams)
- 10 oz feta cheese (300 grams)
For the Sauce
- 2 eggs
- 1 egg white
- ½ cup milk
- ⅓ cup vegetable oil
For the Top
- 1 egg yolk
- sesame seeds or nigella seeds
Instructions
Prepare the Spinach and Feta Filling
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for a few minutes, until soft and lightly golden.
- Add the black pepper and pul biber, then stir for a few seconds.
- Stir in the chopped spinach and cook for about 5 minutes, or until wilted and most of the moisture has evaporated.
- Remove the skillet from the heat and let the spinach mixture cool for 10 minutes.
- Crumble the feta into a large bowl. Add the cooled spinach mixture and stir until well combined. Taste before adding salt, as feta is usually salty.
Shape the Boreks
- To prepare the sauce, place 2 eggs and 1 egg white in a bowl. Keep the extra egg yolk for the top. Whisk the eggs until smooth. Add the milk and vegetable oil, then mix well and set aside.
- Preheat the oven to 360°F / 180°C.
- Place the yufka sheets on a clean work surface. Cut each yufka sheet into 8 triangles. You should have 24 triangles in total.
- Take one yufka triangle and place it with the wide side facing you.
- Drizzle 1 to 1½ tablespoons of the sauce over the yufka and brush it evenly.
- Place a second yufka triangle on top and brush it with a little more sauce.
- Spoon 1½ to 2 tablespoons of the spinach and feta filling along the wide edge, leaving about 1 inch / 2 cm empty on both sides.
- Fold the side edges over the filling. Roll the yufka forward into a neat rectangular parcel. Repeat with the remaining yufka and filling.
- Line a baking sheet with parchment paper. Place the börek parcels on the tray, leaving a small gap between each one.
- Make a small cut in the top of each parcel with a sharp knife, leaving the ends intact.
- Brush the tops with the reserved egg yolk. Sprinkle with sesame seeds or nigella seeds.
- Bake for 30 to 35 minutes, or until golden brown and crisp. Let the börek cool for a few minutes before serving.
Video
Notes
- You can prepare the spinach and feta filling a day ahead and keep it in the refrigerator.
- Fresh yufka gives the best texture. Filo pastry can be used if you cannot find yufka, but the texture will be crispier and more delicate.
- Keep the yufka covered while shaping the parcels to stop it drying out.
- Do not add extra salt before tasting the filling, as feta can be salty.
- Cook the spinach before adding it to the filling, so the börek does not turn soggy.
- Do not overfill the parcels, or they may split while baking.
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- Reheat in the oven or air fryer until hot and crisp.
- Börek can be frozen baked or unbaked. Bake or reheat from frozen until golden and hot all the way through.
Nutrition
Calories: 168kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 333mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3363IU | Vitamin C: 10mg | Calcium: 171mg | Iron: 1mg