Feta and Spinach Borek

Feta Borek Recipe (4)

First produced in what is now Turkey, the term ‘borek’ refers to any filo-based pastry and has a seemingly inexhaustible number of variations across regions formerly part of the Ottoman Empire. So simple and quick to make are borek that it is easy to see why they have become popular across a large area. This recipe for Feta and Spinach Borek is, in particular, very speedy, with the flavour of the ingredients being allowed to speak for themselves. Of course, more intricate combinations may be attempted, but it seems a shame to over-complicate such an effortless treat.

Though these borek are baked, it is also acceptable and perhaps more common to deep fry them. My personal preference is for filo to be as light, airy and healthy as possible so I tend to eschew using too much oil. However, the first borek I ever had at Bestival, a music festival on the Isle of Wight, were certainly fried and turned out absolutely divine. So, if you’re confident in your filo wrapping technique – fry away!

Feta Borek Recipe (3)

My main point of difficulty when deciding to develop a recipe for spinach and feta borek was whether to make my own filo or speed proceedings up and buy some from the shop. Usually, I’m a staunch advocate of making everything at home, but when even professional chefs in high-quality restaurants buy filo – it just eats up so much time – my faith wavers. So after consultation with followers, I decided to purchase pre-made filo. I apologise if you feel that this isn’t particularly frugal, but pre-rolled pastry is often on sale for £1 per pack*.

*Don’t you dare buy pre-made shortcrust pastry.

Feta and Spinach Borek

Makes 4


  • 8 20cm squares of filo pastry

  • 250g feta cheese

  • 100g fresh spinach

  • 2 eggs, beaten

  • 1 tbsp olive oil


  1. Quickly blanch the spinach by adding it to boiling water in a large bowl for 1 minute. Squeeze any excess liquid from the leaves and roughly chop.

  2. Place the prepared spinach, feta and beaten eggs in a large mixing bowl and whisk until relatively smooth.

  3. For each borek you’ll need two squares of filo pastry. Place one on top of the other – misaligned – so each corner is pointing in a different direction. Preheat the oven to 200C/180C(fan).

  4. Spoon ¼ of the feta mixture into the centre of each unformed parcel. Fold in the corners of the first filo sheet, followed by the second. Repeat this process for each parcel and brush gently with olive oil.

  5. Transfer the uncooked borek to a lightly oiled baking sheet and bake for 20-25 minutes, or until golden brown and cooked through. Serve immediately or refrigerate and consume within 1-2 days.

Feta Borek Recipe (1) Feta Borek Recipe (2)

Cost: Despite buying filo from the shop, these borek are so simple they can only be inexpensive. Indeed, feta and spinach are both cost-effective ingredients, particularly as they have fantastic flavour that needn’t be supported. As such, this recipe will set you back no more than around £3.50.

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46 comments on “Feta and Spinach Borek

  1. sophiezest
    February 5, 2014 at 2:50 pm

    Looks good! But I’m afraid for me, it needs a little spring onion and dill, à la spanakopitta.

    • frugalfeeding
      February 6, 2014 at 3:08 pm

      Well, that’s entirely your decision – add whatever you wish. Thanks!

  2. Sasha
    February 5, 2014 at 4:00 pm

    I won’t judge you for buying the dough! These look fantastic 🙂

  3. Arthur in the Garden!
    February 5, 2014 at 4:32 pm

    Wow! They look easy! I will have to try it!

  4. cheri
    February 5, 2014 at 8:16 pm

    These look delicious!

  5. Amanda @ Once Upon a Recipe
    February 5, 2014 at 9:16 pm

    I could eat an entire plate of these – spinach and feta is one of my favourite combinations!

    • frugalfeeding
      February 6, 2014 at 3:07 pm

      Mine too – always so delicious, especially with a nice tangy feta.

  6. limeandbarley
    February 5, 2014 at 10:54 pm

    Yum! Making fried cigar shaped borek is on my to do list – these pics have made me think I should do it sooner rather than later. Nice work! And of course no one makes their own filo…do they?!

    • frugalfeeding
      February 6, 2014 at 3:07 pm

      Yes, sooner! I’ll be trying the cigar shaped ones at some point. I think some righteous people do 😀

  7. Michelle
    February 6, 2014 at 2:44 am

    Looks delicious! I can never think of borek though, without remembering Steve ruining a brand new shirt eating one at a market in Southern France. Clearly it was a deep fried one. 🙂

  8. Corina
    February 6, 2014 at 9:55 am

    I agree about always making your own shortcrust pastry. I’d like to try making my own filo just once as an experiment but so far I’ve always just bought it. I think it would be very difficult to get it just as light and thin as the shop-bought stuff.

    • frugalfeeding
      February 6, 2014 at 3:05 pm

      I will make it myself at some point, but I agree – much simpler this way.

  9. francesca
    February 6, 2014 at 3:18 pm

    Really, my most favorite things on earth, ever. Similar to spinakopita and some similar middle eastern spinach + cheese pie. Drooling. Love.

    • frugalfeeding
      February 6, 2014 at 3:20 pm

      Thanks – they’re swiftly becoming my favourite too.

  10. taplatt
    February 6, 2014 at 4:50 pm

    These sound great, and really easy. Do you think frozen spinach would work?

    • frugalfeeding
      February 10, 2014 at 10:35 pm

      Thank you – frozen spinach would be perfect I reckon!

      • taplatt
        February 11, 2014 at 11:52 am

        Great — I hope to try it soon.

  11. Conor Bofin
    February 6, 2014 at 9:26 pm

    Very, very, nice Nick. Lovely light in pretty all your posts. I am driven demented with the mix of natural light at prep time and artificial at serving time. How do you do it?

    • frugalfeeding
      February 10, 2014 at 10:35 pm

      Thank you, Conor! I guess I’m just lucky and I shoot right by a window. Oh also, magic editing. Plus, I never shoot in the evening – always in the day. At least in winter…

      • Conor Bofin
        February 11, 2014 at 9:42 am

        My problem is I start out in the day and end up in the evening. Perhaps I need to start feeding them lunch instead of dinner?

  12. afracooking
    February 8, 2014 at 11:53 am

    The first time I had Borek was on a holiday in Croatia. I still remember the moment my teeth bit through that flaky pastry and the combination of salty cheese and delicate spinach hit me. Yum! Fabulous recipe!

    • frugalfeeding
      February 10, 2014 at 10:42 pm

      Fantastic – great memories. I have similar ones of my first experience. So glad you like the recipe!

  13. cookingwithoutlimits
    February 9, 2014 at 12:53 pm

    I love your blog so I have nominated your blog for the Sisterhood of the World Bloggers Award. Congratulations!

  14. briancoffeespot
    February 10, 2014 at 11:34 pm

    I used to make courgette boreks a long time ago, but it was a real faff. This sounds a lot simpler.

    Regarding the whole shortcrust pastry thing: am I allowed to make my own and use that instead of filo pastry?


    • frugalfeeding
      February 13, 2014 at 11:24 pm

      Hmm – how do courgette boreks work? I’m intrigued and interested… You could try – I’ve never tried shortcrust borek. IF you do, let me know!

      • briancoffeespot
        February 13, 2014 at 11:49 pm

        Grate the courgettes then drain them (which is the fiddly bit) otherwise you get very soggy boreks! I remember making the flour with yoghurt, but it’s been years since I last made them so I could be wrong!

        • frugalfeeding
          February 15, 2014 at 10:58 am

          I’m going to try something similar soon – I’ll just squeeze the courgettes in a towel until reasonably dry… Thank, Brian.

  15. yummania
    February 13, 2014 at 11:50 pm

    we do it in Albania too, a very delicious one actually;)

    • frugalfeeding
      February 14, 2014 at 1:09 pm

      What fillings do you use?

      • yummania
        February 14, 2014 at 2:53 pm

        we use different ones, spinach is one of the most loved ones.some do it spinach-onions, some do it with spinach-cheese /cottage cheese.but i like the first combination best.other fillings can be a tomato onion (also chopped meat we use while making meatballs can be included), potato filling, cheese filling, leek filling , cabbage filling , navy beans dish filling and so on..it may vary the way you want.

      • yummania
        February 14, 2014 at 2:54 pm

        did you know that in Turkey Albanian pie is very popular it`s called `Arnavut boregi` 😉 also the Bosnian one is very popular there:) Turkish people like these versions better than theirs 😉

  16. What Jessica Baked Next
    February 16, 2014 at 7:08 pm

    Looks so delicious 🙂

  17. Carol
    February 20, 2014 at 5:05 pm

    Those look delicious – and like something I could actually make.

    • frugalfeeding
      February 20, 2014 at 10:05 pm

      Oh these are very simple – I’m sure you could make far more complicated food…

  18. Hayley (Oat Couture)
    February 22, 2014 at 9:09 pm

    These look ridiculously good!

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