Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Spinach and Feta Borek

David Tanis
Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8 servings


  • 1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
  • 1 cup chopped parsley (from 1 small bunch)
  • 1 cup chopped fresh dill (from 1 small bunch)
  • 6 scallions, thinly sliced (about 3/4 cup)
  • 1 tsp dried oregano
  • 4 eggs beaten
  • Kosher salt and black pepper
  • 1/2 tsp Maras pepper or regular red pepper flakes
  • 8 oz crumbled feta (about 2 cups)
  • 4 oz grated Manchego or other sheep's milk cheese (1 cup)
  • 1/2 cup extra-virgin olive oil plus more as needed
  • 6 sheets phyllo dough


  • Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
  • Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
  • Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
  • Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
  • Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.


This recipe was originally published by David Tanis for the NYT cooking blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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