Turkish Borek with Spinach and Feta Cheese

Cheese borek sliced in squares in a baking pan.

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5 from 3 reviews

A wonderful savory pie layered with super thin phyllo sheets, cheese and spinach. Each phyllo sheet is brushed with a mixture of egg, yogurt and olive oil so that they stick together and have a tender result. This borek recipe freezes well, so you can make it ahead of time.



For The Yogurt Sauce:

  • 3 eggs
  • 2 cups yogurt
  • ¼ cup olive oil

For The Filling:

  • 2 cups spinach, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup parsley, chopped
  • 3 green onions, chopped
  • 1/2 cup grated mozzarella
  • ½ cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Borek:

  • 12 phyllo sheets
  • 2 tablespoons nigella seeds (or sesame seeds)


  1. In a medium bowl, whisk together the eggs, yogurt and olive oil. Put it aside.
  2. In another bowl, combine spinach, dill, parsley, green onions, cheeses, olive oil, salt and pepper. Put it aside.
  3. Preheat the oven to 350F (180C). Brush the bottom and edges of a 9x13-inch pan with oil.
  4. Cut the phyllo sheets so that they fit in your baking pan. 
  5. Cover them with a damp kitchen towel. Keep the remaining filo sheets under it every time you take one. This will prevent the sheets from drying out.
  6. Line the first phyllo sheet in a greased pan. Using a brush, spread 2-3 tablespoon yogurt mixture on it. Fold the edges to the center. It doesn't have to look perfect.
  7. Place the second phyllo sheet in the same way. Brush with the mixture. Repeat this for 6 phyllo sheets in total.
  8. Spread the filling evenly on the top of the 6th phyllo sheet.
  9. Place the 7th phyllo sheet over the filling, brush with the mixture. Fold the edges and repeat these steps for the remaining sheets.
  10. Finally, pour the rest of the egg and yogurt mixture on the top and spread it evenly. If you think it is too much for your baking pan, use half of it. 
  11. Slice the borek in squares and sprinkle nigella seeds or sesame seeds over it.
  12. Bake it for 35-40 minutes or until golden.
  13. Remove it from the oven and let it cool for 10-15 min. 


  1. The consistency of the yogurt egg sauce doesn't matter at all. We use it just to stick the phyllo sheets together. So don't worry if it is too thick or too thin. 
  2. If you use frozen phyllo pastry, thaw overnight and keep it in the fridge.
  3. Keep the following in mind when working with the phyllo pastry sheets: They are paper-thin, so handle them gently. They are likely to dry out fast, so keep them covered with a damp kitchen towel to prevent this. 
  4. You can cut the phyllo sheets so that they fit in your baking pan.
  5. If the filo pastry brand you use contains 10 sheets in a pack, no problem. Your borek will become just a little thinner, which is fine.