Spinach and Feta Börek Recipe

By Selin Kiazim

Spinach and Feta Börek Recipe

Spinach and Feta Börek Recipe - Gozney - Outdoor oven

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 

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Step 1:

Lightly caramelise the onion with a little olive oil and salt in a pan.

Step 2:

Wilt the spinach leaves and leave to cool and then squeeze out all water and roughly chop them up.

Step 3:

Combine the onion, spinach and crumbled feta together in a bowl.

Step 4:

In a separate bowl, whisk together the oil and milk.

Step 5:

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.

Step 6:

Brush the filo all over with the milk and oil mix.

Step 7:

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.

Step 8:

Curl the sausage into a spiral and place into a greased pan.

Step 9:

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.

Recipe Contributor

Selin Kiazim

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.


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