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Vegetarian, Maghreb and Middle East

Spinach and feta börek with salad

Spinach and feta börek is a flaky Turkish pastry made with brick pastry sheets, serving 4, ready in 60 minutes, rated medium difficulty, for about €2.10 per person. The key to getting it right is squeezing the cooked spinach thoroughly to remove all its water, otherwise the bottom stays soggy instead of crisp.

A golden Turkish börek, flaky with spinach and feta, served with a tomato salad to lighten it up.

Spinach and feta börek with salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.10
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

Börek is all about that crackle on the first bite, with a soft filling of spinach and salty feta underneath. Brick pastry sheets stand in for traditional filo and give an equally golden result, while being much easier to handle for everyday cooking. The feta brings all the salt you need, so there's no need to add more.

This dish works just as well on a relaxed Sunday, where kids can help brush the sheets with butter, as it does on a weeknight when you want something different from the usual gratin. The fresh tomato salad on the side cuts through each bite and keeps the meal from feeling heavy. Mon Chou brings you this family friendly version, easy to cut into portions for everyone.

The ingredients

4 people

Dairy

  • Brick pastry sheets 8
  • Feta 200 g
  • Eggs 2
  • Butter 50 g

Fruits and vegetables

  • Fresh spinach 600 g
  • Onion 1
  • Parsley 1 bunch
  • Tomatoes 4
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the spinach down in a pan with the onion, then squeeze it well. 8 min

    Squeeze it in a clean kitchen towel to get all the water out.

  2. Mix it with the crumbled feta, one egg, the parsley, and some pepper.

    Add almost no salt, the feta is salty enough.

  3. Butter a baking dish and line it with brick pastry sheets brushed with melted butter.

    Overlap the sheets, offsetting them, to cover the edges.

  4. Spread the filling, cover with the remaining sheets, and brush with beaten egg.

    Score the top into squares before baking to make cutting easier later.

  5. Bake at 190°C until golden brown, and serve with the tomato salad. 30 min

    Let it rest for five minutes before cutting.

Our tips to get it right

  • Cook the spinach until it has released all its water before squeezing it, otherwise squeezing alone won't dry it out completely.
  • Brush every single brick pastry sheet with melted butter, not just the top one, so the layers crisp up evenly in the oven.
  • If you use frozen spinach instead of fresh, thaw it completely and squeeze it very hard, since it holds even more water than fresh spinach.

The variations

  • Swap the feta for crumbled sheep's milk cheese for a milder, less salty flavor.
  • Add toasted pine nuts to the filling for extra crunch and a nutty note.
  • For a faster version, shape the mixture into individual triangles instead of one big dish, they bake in about 15 minutes.

What to serve it with

  • Fresh tomato salad
  • Plain yogurt or cucumber
  • Mint tea

Storage

Börek keeps for 2 to 3 days in the fridge in a sealed container. You can freeze it before baking and bake it straight from frozen, adding a bit more time in the oven. Reheat leftovers in the oven so they crisp back up, since the microwave makes them soft.

Questions about this dish

Can you use filo pastry instead of brick pastry sheets?

Yes, filo pastry works great and gives an even thinner, crispier result. Use a few extra sheets since filo is thinner, and brush every layer well with butter.

How do you keep the bottom of the börek from getting soggy?

The trick is to squeeze the cooked spinach thoroughly in a clean kitchen towel to remove all the water. Also butter the dish and the first layer of sheets generously to create a barrier.

Can you make börek ahead of time?

Yes, you can assemble the whole börek the day before and keep it covered in the fridge until you're ready to bake. Brush it with beaten egg right before baking rather than in advance.

Do kids like this dish?

Generally yes, the crispy pastry is a hit and the filling is mild thanks to the feta. You can also get them involved by having them brush the brick pastry sheets with butter.

How long does it take to make a spinach and feta börek with salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spinach and feta börek with salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and feta börek with salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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