Crispy Spinach & Feta Borek with Turkish Tea
Phyllo sheets stuffed with garlicky spinach and feta, baked until golden and shatteringly crisp. Served with Turkish tea, briny olives, and cool cucumbers for a complete Turkish spread.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a large skillet over medium. Add minced garlic and cook 30 seconds until fragrant.
Step 2
Add spinach and cook, stirring, until wilted and any liquid has evaporated, about 3 minutes.
Step 3
Remove from heat. Fold in crumbled feta and dill, then season with salt and pepper.
Step 4
Lay one phyllo sheet on a work surface, brush lightly with olive oil, then place 2 tbsp spinach-feta mixture in the center.
Step 5
Fold the phyllo into a triangle or envelope, sealing the edges. Repeat with remaining sheets and filling.
Step 6
Place boreks on a sheet pan, brush tops with remaining oil, and bake at 400°F until golden and crispy, 8–10 minutes.
Step 7
Serve hot with Turkish tea, green olives, and fresh cucumber slices on the side.
Tools you’ll need
- large skillet
- sheet pan
- pastry brush
- oven (preheated to 400°F)
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