Spinach and feta börek, known as tepsi böreği, is a popular savory pastry made with layers of thin phyllo dough filled with spinach and salty feta cheese. This traditional spinach and feta börek recipe is baked in a tray until golden and crispy on top while remaining soft and flavorful inside. Common in Balkan and Turkish-influenced cuisines, tepsi böreği is served as a main dish, snack, or part of a shared table.
Spinach and Feta Borek (Tepsi boregi)
Print RecipeIngredients
- 12 Piece yufka or puff pastry
- 50 Dekagram (dkg) spinach freash
- 20 Dekagram (dkg) feta or cottage cheese
- 2 Piece garlic cloves
- 1 Peck black pepper
- 1 Tea spoon (tsp) salt
- 1 Piece egg
- 10 Dekagram (dkg) butter melted
Instructions
Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. Turkish yufka, fresh and hand rolled sheets of dough, is the original and essential ingredient for making Turkish boreks or stu!ed pastries. If you can’t buy the traditional yufka just use pastry sheets or strudel sheets which can now be used to make many of the classics such as baklava and cigarillo borek. Already layered sheets that are most appropriate for more flaky and buttery crusts. Bring to boil water and cook the fresh spinach just few minutes (1-2) than drain and squeeze the water. Than mix the feta, spinach, egg, salt and seasoning in a bowl. Layer the pastry sheets and greese them with melted butter. Layer 3 sheets on eachother and add spinach filling. Roll up, if the sheets are too broad than half them. Take a pie tin, butter it and starting from the middle wind up the spinach rolls. Grease the top of snail with melted butter and bake it in preheated oven on 180 C degree for 40 minutes until getting browned. As needed use sesame topping before baking. Best to serve warm or lukewarm.
