Name: Turkish Börek (Spinach and Cheese Pie)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Turkish
Ingredients: Phyllo dough (enough for 8 x 12-inch baking dish); Extra virgin olive oil (for brushing and sautéing); 1 egg (for topping); White sesame seeds (for topping); Black sesame seeds (for topping); Spinach leaves, chopped; Sea salt, to taste; Freshly ground black pepper, to taste; 1 egg (for filling); 1 cup grated medium cheddar or Turkish kaşar cheese; 1 cup crumbled feta cheese or beyaz peynir; 1 egg (for egg-milk mixture); 1 cup whole milk; 3 tbsp extra virgin olive oil (for mixture); 1/3 cup sparkling water; Salt and pepper to taste

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This Turkish börek, also known as Ispanaklı Peynirli Börek, is a flaky, savory pastry layered with phyllo dough, spinach, and a blend of feta and cheddar cheese. I love how simple yet comforting it is, perfect for breakfast, brunch, or even a light dinner with a crisp salad. The golden sesame topping gives it the perfect crunch, making every bite satisfying.

Why You’ll Love This Recipe

I like this börek because it brings a taste of Turkish tradition right into my kitchen. The recipe is flexible—I can use different cheeses or even swap in other vegetables when I want variety. I find it especially convenient that it can be served warm or at room temperature, making it a great choice for entertaining or quick snacks. Since it freezes well, I can prepare a batch ahead and always have something delicious ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Phyllo dough
Extra virgin olive oil
Egg
White sesame seeds
Black sesame seeds

For the filling:

Spinach leaves
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Egg
Medium cheddar or Turkish kaşar cheese
Feta cheese or beyaz peynir

For the egg and milk mixture:

Egg
Whole milk
Extra virgin olive oil
Sparkling water
Sea salt
Freshly ground black pepper

Directions

I preheat the oven to 400°F and lightly grease an 8 x 12-inch baking dish with olive oil.
In a large bowl, I combine chopped spinach with olive oil, salt, and pepper, kneading it with my hands to soften and shrink it. Then I mix in the egg, feta, and cheddar.
In another bowl, I whisk together the egg, milk, olive oil, sparkling water, salt, and pepper for the brushing mixture.
I cut the phyllo sheets to fit the baking dish and keep them covered with a damp towel so they don’t dry out.
I layer half of the phyllo sheets into the dish, brushing with the egg and milk mixture every two layers.
I spread the spinach and cheese filling evenly, then continue layering the remaining sheets with more brushing.
After placing the final sheet, I pour over the remaining mixture, brush the top, and tuck in the edges.
I slice the börek into 12 rectangles, brush with beaten egg, and sprinkle sesame seeds on top. Letting it sit for about 10 minutes helps the liquid soak in.
I bake for 35 minutes, or until golden brown. After cooling slightly, I serve it warm or at room temperature.

Servings and timing

This recipe makes 12 slices.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I often like to change the filling depending on what I have at home. Mashed potatoes with caramelized onions give it a hearty touch. Sometimes I add fresh herbs like parsley and mint with feta for a lighter flavor. Ground beef with onions is another popular version I enjoy when I want something more filling.

Storage/Reheating

I prepare the börek up to 2 hours ahead and keep it in the fridge before baking. After baking, I store leftovers in the refrigerator for 2–3 days, covered. For longer storage, I freeze slices in a single layer in freezer bags for up to 3 months. To reheat, I pop frozen slices into a 400°F oven for about 8–10 minutes until hot and crispy again.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach, but I make sure to thaw it and squeeze out all excess water before mixing it into the filling.

What if my phyllo dough tears?

I don’t worry if sheets tear—layering covers imperfections, and the finished börek will still turn out beautifully.

Can I make this recipe with meat?

Yes, I sometimes sauté ground beef or lamb with onions and spices, then use it as a filling for a richer variation.

How do I keep phyllo sheets from drying out?

I always keep the opened sheets covered with a slightly damp towel while I work. That way, they stay soft and manageable.

Can I use a different cheese combination?

Absolutely. I’ve tried mozzarella, cheddar, and even goat cheese. The key is to avoid soft cheeses like cream cheese, which can make the dough soggy.

Conclusion

I find Turkish börek to be one of the most versatile and rewarding recipes in my kitchen. Whether I serve it at a family brunch, pack it for lunch, or prepare it ahead for a party, it always delights. The flaky crust, flavorful filling, and nostalgic taste make it a dish I keep coming back to.

Turkish Börek (Spinach and Cheese Pie)