Turkish Boerek with Spinach and Feta Cheese


by: Happy Kitchen.Rocks

Easy and delicious Turkish Boerek with Spinach and Feta Cheese is great for takeout lunch or vegetarian dinner.


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serves: 8

For the filling:

2 tablespoons olive oil

2 cloves garlic, minced

1 medium-sized onion, chopped

500 grams or 17.5 oz spinach, roughly chopped

250 grams or 9 oz feta cheese

salt and freshly ground black pepper

For the milk mixture:

150 ml milk

2 eggs

5 tablespoons olive oil

3 big sheets phyllo dough

Nutrition Facts
Turkish Boerek with Spinach and Feta Cheese

Servings Per Recipe: 8

Amount per Serving

Calories: 276

  • Total Fat: 21.8 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 74.6 mg
  • Sodium: 486.6 mg
  • Total Carbs: 11.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 2.3 g
  • Protein: 10.2 g

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1.  FILLING: Heat a lug of olive oil in a large skillet over medium heat. Sauté minced garlic, chopped onion and spinach until soft, for about 5 minutes. In a medium-sized bowl, combine it with crumbled feta cheese. Add a bit of salt and freshly ground black pepper to taste.

2.  MILK MIXTURE: In a medium-sized bowl, whisk together milk, eggs and olive oil. Season with a bit of salt and freshly ground black pepper.

3.  ASSEMBLE THE BOEREK: Preheat the oven to 180 °C or 360 °F. Grease a backing dish (I used 30x20 cm or 12x8 inch rectangular dish) with a bit of olive oil. Lay a phyllo dough sheet in the middle of the baking dish, folding the ends inside and creating waves of dough. Smear with a bit of milk mixture. Spread half of the filling over the softened phyllo dough, cover with another layer of phyllo dough, fold the ends and smear with the milk mixture again, following by the rest of the spinach feta filling. Put the third and the last layer of phyllo dough on top of the filling, fold the edges and pour the rest of the milk mixture on top. Bake for 25-30 minutes. You'll see that it's ready when the top of the boerek is golden-brown, just like on the pictures. Enjoy!

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