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Turkish Börek (Spinach & Feta Phyllo Triangles)

Flaky, golden Turkish börek made with crisp phyllo wrapped around a savory spinach-and-feta filling, finished with sesame and nigella seeds.
Amanda
Prep Time 25 minutes
Cook Time 30 minutes
Cool 5 minutes
Total Time 1 hour
Serving Size 12 pieces

Equipment

  • Large mixing bowl
  • Small skillet
  • Pastry brush
  • Sharp knife or pizza cutter
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Small bowl (for egg wash)
  • Clean, damp kitchen towel

Ingredients

  • 1 lb phyllo dough 10–12 sheets, thawed if frozen
  • 6 tbsp unsalted butter melted, for brushing (or use olive oil)
  • 2 tbsp olive oil for sautéing onion
  • 1 medium onion diced
  • 3 cups fresh spinach chopped (or 10 oz frozen, thawed and squeezed dry)
  • 1 1/2 cups feta cheese crumbled (or beyaz peynir)
  • 1 large egg for the filling, lightly beaten
  • 1/2 tsp black pepper plus more to taste
  • 1/4 tsp salt optional; feta can be salty
  • 1 large egg yolk for topping
  • 1 tbsp milk to mix with egg yolk
  • 2 tbsp sesame seeds
  • 1 tbsp nigella seeds
  • 1/4 tsp Aleppo pepper flakes optional, for a little heat

Instructions

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the filling: heat olive oil in a small skillet over medium heat. Sauté the onion until softened, 3–4 minutes. Add spinach and cook just until wilted (or warmed through if using frozen). Let cool slightly.
  • In a bowl, combine the spinach mixture, crumbled feta, beaten egg, black pepper, and (if needed) a small pinch of salt. Mix until evenly combined.
  • Unroll the phyllo and keep it covered with a damp towel while you work so it doesn’t dry out. Place 1 sheet on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again.
  • Cut the stacked phyllo into 3-inch-wide strips. Place a heaping spoonful of filling at one end of each strip.
  • Fold the corner over the filling to form a triangle, then continue folding like a flag until you reach the end of the strip. Brush the seam with a little butter and place seam-side down on the baking sheet.
  • Repeat with remaining phyllo and filling. If needed, re-melt butter and keep brushing lightly between layers for maximum flakiness.
  • Whisk egg yolk with milk and brush over the tops. Sprinkle with sesame seeds, nigella seeds, and Aleppo pepper (if using).
  • Bake 25–30 minutes, until deeply golden and crisp. Cool for 5 minutes before serving warm.

Notes

Phyllo tip: Keep unused sheets covered with a damp towel—phyllo dries out quickly and becomes brittle.
If phyllo tears: Patch with a small piece of phyllo; the layers hide imperfections once baked.
Make-ahead: Assemble the triangles and refrigerate (covered) up to 24 hours, then bake as directed.
Freezing: Freeze unbaked börek pieces individually, then store in a freezer bag up to 3 months. Bake from frozen, adding 5–8 minutes.
Serving: Great with Turkish tea, ayran, or a simple cucumber-tomato salad.

Nutrition

Calories: 210kcal | Protein: 8g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 360mg