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

Ingredients:

  • 8 20cm squares of filo pastry

  • 250g feta cheese

  • 100g fresh spinach

  • 2 eggs, beaten

  • 1 tbsp olive oil

Method:

  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 thoughts on “Feta and Spinach Borek

  1. limeandbarley

    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?!

  2. Michelle

    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. :)

  3. Corina

    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.

  4. afracooking

    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!

  5. briancoffeespot

    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?

    Thanks,
    Brian.

      1. briancoffeespot

        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!

      1. yummania

        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.

      2. yummania

        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 ;)

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