Spinach and Feta Börek Recipe
This spinach and feta börek is a delicious Turkish staple by Selin Kiazim, featuring buttery filo pastry, salty feta and fresh spinach, a combination that you won’t be able to resist.
200g / 7.01oz spinach, washed
150g / 5.29oz feta, crumbled
1 onion, diced
4-6 sheets large filo pastry
30ml / 1.05oz milk
30ml / 1.05oz light olive oil, plus extra for cooking
50g / 1.76oz unsalted butter, melted
Lightly caramelise the onion with a little olive oil and salt in a pan.
Wilt the spinach leaves and leave to cool and then squeeze out all water and roughly chop them up.
Combine the onion, spinach and crumbled feta together in a bowl.
In a separate bowl, whisk together the oil and milk.
Brush one edge of the longest side of the filo with some butter and attach another sheet slightly overlapping. Repeat this step 1 to 2 more times depending on the size of your pan or baking dish.
Brush the filo all over with the milk and oil mix.
Spread the spinach and feta filling along the longest edge to form a long sausage shape. Roll over to seal by around 2/3 turns. Cut the filo and trim if there is too much.
Curl the sausage into a spiral and place into a greased pan.
Brush the melted butter all across the top and bake until a deep golden colour in your Gozney Roccbox or Dome at 350°C/680°F.
Selin is a genius in the kitchen and founder of the hugely popular restaurant Oklava in London, bringing people epic dishes inspired by her Turkish Cypriot roots.