This Turkish style spinach borek features crispy, golden layers of flaky phyllo dough filled with a creamy and savoury spinach and cheese mixture. The filling is made using frozen spinach (no need to cook it!), onions and a mixture of feta, mozzarella, and cream cheese for the ultimate flavour. The phyllo dough is layered in a sheet pan, topped with nigella seeds and sesame seeds, then baked until golden. If you’re looking for an easy homemade version of this classic Turkish dish, this recipe will be your guide!

Two square slices of spinach filled pastry with sesame seeds and nigella seeds on top on an oval beige speckled plate with a fork, with a tray of baked pastry at the side, a beige tea towel and two glass cups of black tea at the side.

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Classic Turkish Borek

Borek is a traditional Turkish pastry made by layering thin dough (phyllo or Turkish yufka dough) with various fillings. My first introduction to borek was in Istanbul on one of my many visits. More recently – I’ve become obsessed with making it for dinners that I host because it’s quite easy to make and perfect to make ahead of time.

Through multiple tests of this spinach borek recipe – I landed on using frozen spinach as opposed to fresh, for several reasons. I usually always have a block of frozen chopped spinach in my freezer, and using frozen means I can skip the step of cooking it.

Fresh spinach would have to be cooked down until wilted and no longer has moisture before you can layer it (this avoids a soggy borek). As for frozen – simply wring it out of all its water using a cheesecloth! So much easier. I also tested the recipe using a half sheet pan as well as a 9×13 inch casserole, and the half sheet pan was superior and had a much better filling to pastry ratio, so this is what I recommend you use.

Borek or savoury pies using phyllo are common across other countries – like this Egyptian ground beef phyllo pie. Borek can also be made in different shapes, such as rolled into cigars like this cheese-filled sigara boregi.

Now be warned: this recipe is addictive! I’ve been making it to take to family dinners and everyone raves about how good it is. It’s quite impressive, but also quite easy to pull together.

Ingredients and substitutions

For the spinach, use frozen blocks of already chopped spinach. The main thing to keep in mind is to wring out all the water to ensure the mixture isn’t soggy. I usually thaw it overnight in the fridge or leave it on the counter for a couple of hours before using.

Ingredient shot with a beige bowl of shredded mozzarella, a small white bowl of chopped parsley, a tube of phyllo dough, a small white bowl with two cracked eggs, a small white bowl of chopped white onion, a glass bowl with feta, a white bowl with cream cheese, a small white bowl with milk, a small white bowl with pats of butter, a small white bowl with one cracked egg, a glass bowl with thawed frozen spinach and a small pitcher of olive oil.

For the cheese, rather than using just feta cheese which is traditional, I love mixing in mozzarella cheese as well as cream cheese. This results in a more creamy filling with extra flavour. I also love adding in finely diced yellow onions, though you can also replace them with green onions and/or chives, but the yellow onions resulted in the best flavour.

How to Make Borek Step-by-Step

To start, combine all the filling ingredients in a bowl, ensuring that the spinach is completely dry.

A metal bowl with crumbled white cheese, frozen spinach, egg and chopped parsley with a metal spoon on a marble background.
Spinach and cheese filling mixture in a metal bowl on a marble background.

Make the egg wash by combining the melted butter, eggs, milk and olive oil. Use an 18 by 12 inch sheet pan and brush the bottom with the egg wash.

The Assembly Process

Add 4 phyllo sheets to the base of the pan, placing them horizontally and overlapping so that they cover the surface area of the pan as well as overhang the sides by about 2 inches. Brush with the egg wash. Add another two layers and brush again.

Baking tray with melted butter and olive oil in a measuring cup being held on top on a marble background.
Phyllo pastry being brushed with butter and olive oil with a black pastry brush on top of the sheet pan with the melted butter and olive oil in a measuring cup on a marble background.
Phyllo pastry brushed with butter and olive oil on top of the sheet pan with phyllo pastry being scrunched up and placed on top on a marble background.

Next, remove 2 layers of phyllo and set aside for the top. Split the remaining phyllo into two equal groups. Take one group of sheets and rip them up and crumple like paper, then layer them in the pan. Brush with the egg wash. The crumpled up dough creates an airy borek.

Add the filling and spoon it to create one even layer across the whole sheet pan. Then, crumple up the second group of phyllo sheets and layer them over the filling. Brush with egg wash.

Phyllo pastry brushed with butter and olive oil on top of the sheet pan with phyllo pastry scrunched up and placed on top with a spinach and cheese mixture spooned on top on a marble background.
Phyllo pastry in a sheet pan with a spinach and cheese mixture spread on top on a marble background.
Phyllo pastry in a sheet pan with a spinach and cheese mixture spread on top with phyllo pastry scrunched on top brushed with oil and melted butter on a marble background.

Fold the overhanging phyllo dough over the filling neatly.

Phyllo pastry on a sheet pan being folded over filling on a marble background.
Folded over phyllo pastry in a sheet pan on a marble background.

Place the final two layers of phyllo at the very top (so that it covers the folded over edges) and tuck the sides into the edges of the pan to seal everything in. Brush with the remaining egg wash. Top with sesame seeds and nigella seeds.

Folded over phyllo pastry in a sheet pan being brushed with melted butter and olive oil with a black pastry brush and the mixture in a measuring cup on a marble background.
Folded over phyllo pastry in a sheet pan brushed with melted butter and olive oil and being sprinkled with nigella seeds and sesame seeds on a marble background.

Use a sharp knife to cut the spinach borek into 15 even pieces (or smaller pieces per preference). Using a sawing motion to cut through the layers of phyllo without disturbing them.

Folded over phyllo pastry in a sheet pan brushed with melted butter and olive oil and sprinkled with nigella seeds and sesame seeds being cut into squares on a marble background.
Folded over phyllo pastry in a sheet pan brushed with melted butter and olive oil and sprinkled with nigella seeds and sesame seeds cut into squares on a marble background.

Bake at 350F for roughly 25 to 30 minutes until golden and crispy. You may need to broil the top for a few minutes to achieve a beautiful golden colour.

To serve, you’ll be able to use a knife to gently dislodge all the pieces.

Spinach filled pastry in a rectangular sheet pan cut into squares with sesame seeds and nigella seeds on top, with one slice missing, a beige tea towel at the side on a light blue and white tiled background.
Spinach filled pastry in a rectangular sheet pan cut into squares with sesame seeds and nigella seeds on top, with one several slices missing and one slice on top of a serving spoon.

Tips for The Most Delicious Spinach Borek

There are a few important things to keep in mind to ensure this recipe succeeds:

  1. Make sure you wring out all the moisture from the spinach. This will avoid a soggy filling and ensure the borek is crispy.
  2. Generously coat the phyllo layers with the egg wash to avoid dry layers – borek requires a lot of butter and oil to stay moist and flakey.
  3. To avoid a dry borek or a soggy borek, make sure you bake it at a low temperature like 350F to ensure the filling and the inner layers of the borek are baked well before the outer layers over-bake.
  4. Cut the borek into pieces before baking! If you don’t do this, then cutting it after baking will result in the phyllo breaking up and not forming neat pieces.

To make ahead: simply assemble the spinach borek as instructed, but do not bake. Place in the fridge overnight, covered with plastic wrap. When ready to serve, bake right from the fridge.

You can also freeze any leftovers. I usually freeze the pieces individually in small freezer bags and reheat in the oven until crispy.

Spinach filled pastry with sesame seeds and nigella seeds on top stacked on top of each other on a beige speckled plate with a glass of black tea behind it along with a tray of baked pastry and a wooden ended serving spoon.

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

Two square slices of spinach filled pastry with sesame seeds and nigella seeds on top on an oval beige speckled plate with a fork, with a tray of baked pastry at the side, a beige tea towel and two glass cups of black tea at the side.
5 from 4 ratings

Spinach Borek (Using Frozen Spinach and Phyllo)

Yield: 15 pieces
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Author: Amina Al-Saigh
This Spinach Borek layers light and crispy phyllo with a savoury, cheesy spinach filling that is baked to golden perfection. Serve in smaller squares as an appetizer or larger pieces with a salad for a light lunch.
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Ingredients
 

For the Filling

  • 800 grams frozen spinach, thawed and wrung from excess water (dry spinach weight approx. 315 g)
  • 150 grams mozzarella cheese, shredded
  • 300 grams feta cheese, crumbled
  • 120 grams plain cream cheese, any type
  • 80 grams yellow onion, finely diced (approx. ¼ an onion)
  • 20 grams parsley, finely chopped
  • 2 large eggs
  • ¼ teaspoon black pepper

For the Assembly

  • 3 tablespoons unsalted butter, melted
  • ½ cup olive oil, 120 ml
  • 1 large egg
  • ¼ cup whole milk, 60 ml
  • 454 grams phyllo pastry, thawed at room temperature (approx. 16 to 20 sheets)
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon sesame seeds

Instructions
 

  • Preheat the oven to 350℉ on the convection setting (if you do not have this setting, use the bake setting) and place an oven rack in the middle. Note: Please refer to video and in-post photos for visual instructions.

For the Filling

  • To prepare the spinach, thaw it out and then place it in a cheesecloth or two layers of paper towels and wring out all the extra water. Make sure you don't skip this step!
  • In a medium sized bowl combine together the thawed spinach, mozzarella cheese, feta cheese, plain cream cheese, diced onion, chopped parsley, eggs and black pepper. Mix well to combine.

For the Assembly

  • To make the egg wash, in a medium sized bowl or measuring cup, combine together the melted butter, olive oil, egg and whole milk. Whisk until fully combined.
  • To assemble, use a 12 by 18 inch sheet pan and brush the bottom with the egg wash. Place 4 phyllo sheets (in layers of 2) on the base of the pan, overlapping them so they cover the full surface area plus overhang on all sides by about 2 inches. Brush these sheets with egg wash until well saturated. Add another two layers and brush them as well. Keep the rest of the phyllo dough covered loosely with a kitchen towel while assembling the borek.
  • Set aside 2 phyllo sheets to use for the top. Divide the remaining phyllo sheets into two equal groups. Take the first group and tear them into 2 or 3 pieces, and scrunch up the pieces to create pieces of crumpled up dough. Place these pieces loosely in the dish and spread them out evenly. Crumpling the phyllo helps to create air pickets for a lighter borek.
  • Brush the egg wash with a pastry brush over the crumpled phyllo sheets. Spoon over the cheese and spinach filling and spread out into an even layer. It's fine if the filling ends up flattening some of the crumpled up dough.
  • Repeat with the remaining group of phyllo dough, tearing and scrunching them and then placing them evenly on top of the filling. Brush with the egg wash as evenly as possible, dolloping it over the layers.
  • Fold over the overhanging dough and pat down to gently flatten. Place the reserved 2 sheets on top in a smooth, flat layer to cover the surface of the borek, so that it hides the pastry over folds. Tuck the sides into the edges of the pan, and brush the top with the remaining egg wash. Sprinkle the surface with the nigella and sesame seeds.
  • Using a sharp knife, gently cut the borek into 12 or 15 equal pieces (depending on how large or small you want the pieces). Use a sawing motion to avoid disturbing the phyllo dough too much and to keep the pieces intact.
  • Place in the oven on the middle rack and bake for 25 to 30 minutes, until the top is golden brown and the filling is heated through. You may broil the top for a few minutes, if required, to achieve a golden colour. Let cool for 20 minutes. Use a sharp knife to gently slice into the pre-cut squares and serve.

Notes

  • You can use a different-size baking dish by simply cutting the phyllo dough to fit. The thickness of the borek may differ depending on the size of the pan, adjust the bake time as needed.
  • You can layer the borek ahead of time and keep it in the fridge, ready to bake closer to serving time, or overnight.
  • Leftover pieces can be easily frozen and reheated in the oven. I usually freeze individual pieces in small freezer bags and then reheat in an air fryer or the oven until crispy.
Serving: 1piece, Calories: 292kcal, Carbohydrates: 20g, Protein: 11g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 494mg, Potassium: 263mg, Fiber: 2g, Sugar: 1g, Vitamin A: 6649IU, Vitamin C: 5mg, Calcium: 236mg, Iron: 2mg
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