Spinach and Feta Borek Rolls
Flaky, crispy pastry rolls stuffed with spinach and salty feta. These are what I make when I want brunch to feel like an event.
Breakfast · Prep 20 min · Cook 25 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 6 sheets filo pastry, thawed
- 300 g spinach, fresh, wilted and squeezed dry
- 150 g feta cheese, crumbled
- 1 small onion, finely diced
- 1 egg, for filling
- 60 g butter, melted
- 1 egg yolk, for egg wash
- 0.25 tsp nutmeg
- salt, to taste
black pepper
Borek is one of those foods that makes you understand why Turkish bakeries always have a line out the door. Layers of flaky pastry, a savory filling, and a golden, shattering crust.
This is my simplified home version — no hand-stretching dough, no special skills needed. You use store-bought filo pastry, brush it with butter, add the spinach-feta filling, roll them up like cigars, and bake. Twenty minutes later you have these gorgeous golden rolls that shatter when you bite into them.
I make these for brunch gatherings and they disappear in minutes. Every single time.
Pro Tips
- Squeeze ALL the moisture out of the spinach. I mean really wring it dry. Wet spinach = soggy borek.
- Brush each layer of filo with melted butter. This is what creates the flaky layers.
- Keep unused filo covered with a damp towel while you work. It dries out in minutes.
- Brush the tops with egg wash for extra golden color.
Serving
Serve warm with a squeeze of lemon. A dollop of yogurt on the side is nice but not essential. Turkish tea if you really want the full experience.
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