Börek
647kcal21.5g protein58.7g fat12g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 12 unit |  filo dough |
| 10 oz |  spinach (chopped) |
| 6 oz |  feta cheese (crumbled) |
| 1 unit |  large egg |
| ½ cup |  plain yogurt |
| ⅓ cup | olive oil |
| ½ tsp |  black pepper |
Steps
- Saute5 minspinach wilted and dryWilt the spinach and cook off visible moisture, then cool it. Wet filling steams the pastry from inside and destroys the crisp layer structure.
- Mix2 mineven fillingCombine cooled spinach, feta, egg and pepper. Keep the mixture crumbly rather than wet so it stays between layers instead of soaking through them.
- Mix1 minbrushable washWhisk yogurt with olive oil. This thin wash separates and seasons the sheets while supplying enough fat for browning.
- Assemble12 minthin, even layersLayer filo in an oiled pan, brushing lightly between sheets, add the filling in an even layer, then cover with the remaining brushed sheets. Keep unused filo covered so it does not dry and crack before assembly.
- Bake35 min375°F / 190°C, deeply goldenBake until the top and bottom are crisp and deeply golden. Pale pastry is usually still leathery between layers; give the moisture time to escape before cutting.