Börek with Spinach and Dill
80% authentic · Balkan/Turkish
A flavorful variation of börek featuring a savory filling of spinach, feta cheese, and fresh dill, layered between delicate yufka or phyllo dough and baked to perfection.
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Ingredients
- Yufka dough (or phyllo dough sheets)8 sheets
- Spinach, cooked and squeezed dry300g
- Feta cheese, crumbled250g
- Dill, fresh, chopped1/2 cup
- Eggs2
- Yogurt1/4 cup
- Butter, melted1/4 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Waterfor boiling
Steps
- 1
Prepare the filling: In a bowl, combine cooked and squeezed spinach, crumbled feta, chopped dill, eggs, yogurt, salt, and pepper. Mix well.
- 2
If using yufka, boil sheets briefly as in the classic recipe. If using phyllo, keep them ready.
- 3
Preheat oven to 190°C (375°F). Grease a baking dish.
- 4
Layer the börek: Place a few sheets of dough in the dish, brushing each with melted butter. Spread half of the spinach-feta filling.
- 5
Add another layer of dough sheets, brush with butter, and spread the remaining filling.
- 6
Top with the final layers of dough, brushing generously with butter.
- 7
Score the top into portions. Bake for 25-30 minutes, until golden and puffed.
