Ingredients
Scale
- 12 sheets phyllo dough
- 500g fresh spinach, finely chopped
- 200g crumbled feta cheese
- 1 medium onion, finely chopped
- 2 tablespoons olive oil (for sautéing)
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon paprika
- 1 large egg, beaten (for brushing)
- Melted butter or olive oil (for brushing the dough)
- Sesame seeds or nigella seeds (optional, for garnish)
Instructions
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- Preparing the Filling: Heat the olive oil in a pan over medium heat. Add the onion and sauté until translucent. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.Once cooled, mix the spinach and onion with feta cheese, parsley, paprika, salt, and black pepper in a bowl until well combined.
- Assembling the Borek Rolls: Lay a sheet of phyllo dough on a flat surface and lightly brush it with melted butter or olive oil. Place another sheet on top and repeat. Spoon the spinach and cheese mixture along one edge of the dough and roll it tightly to form a cylinder. Repeat with the remaining sheets and filling.
- Baking the Borek Rolls: Place the rolls on a baking sheet lined with parchment paper. Brush with a beaten egg to give them a golden finish.Sprinkle sesame or nigella seeds on top (optional) and bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until golden and crispy.
Notes
- Storage: Leftovers can be stored in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes.
- Freezing: You can freeze the rolls before baking. Arrange them on a baking sheet, freeze until firm, and transfer to a freezer-safe bag. Bake from frozen at 375°F for an additional 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 250
- Fat: 18g
- Fiber: 2g
- Protein: 7g (Carbs: 15g)
Keywords: Spinach and Cheese Borek Turkish Borek with Feta Borek Rolls Recipe Turkish Spinach Cheese Pastry Easy Borek Recipe