Spinach and Cheese Börek
These crackly-crusted spinach and cheese pies are our version a Turkish börek, a savory pie with a with various fillings, modeled on a recipe from Özlem Warren.
- Makes6 to 8 servings
- Cook Time1¾ hours
- Active time plus cooling40 minutes active, plus cooling
- 1
Börek is a Turkish pie, commonly savory, made with yufka, a thin dough that’s slightly sturdier than phyllo, and filled with various combinations of meats, cheeses or vegetables. The term “börek” covers a large category of yukfa-based pastries—they may be large and baked, individually sized and fried or formed in a number of different shapes, from spirals to cigars to half moons. For our spinach and cheese börek assembled and baked in a standard 9-by-13-inch baking pan, we use store-bought phyllo instead of hard-to-source yufka, and we modeled it on a recipe from Özlem Warren, author of “Özlem’s Turkish Table.” Phyllo in the U.S. typically is packaged as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is; the latter need to be halved crosswise to fit neatly into the baking pan (use a chef’s knife to simply cut through the stack). You will need a total of 24 phyllo sheets; a one-pound box will contain more than enough. Make sure to fully thaw the phyllo before you attempt to unroll it otherwise the delicate sheets will crack. We like to sprinkle nigella seeds (also known as kalonji) onto the börek just before baking. Black in color and with a savory, herbaceous, oregano-like flavor and hints of allium, they are worth seeking out. If you cannot find them, however, not to worry; simply use a total of 1½ tablespoons sesame seeds. The börek is delicious served warm or at room temperature. Covered tightly, leftovers will keep in the refrigerator for up to three days; reheat in a 350°F oven for 5 to 10 minutes.
Don’t use precrumbled feta, as it tends to be bland. Purchase a block of good-quality feta and crumble it yourself into small bits that will combine easily with the spinach and mozzarella. When mixing the filling, use your hands to really work the ingredients together so the spinach wilts. Don’t add salt to the filling; the cheeses provide lots of salinity. Finally, as you assemble the börek, don’t allow the phyllo to dry out; be sure to keep it covered with plastic wrap and a damp towel.
Step 1
Heat the oven to 350°F with a rack in the middle position. Brush the bottom and sides of a 13-by-9-inch-inch baking pan with 2 tablespoons of oil.
In a liquid measuring cup or small bowl, stir together the milk, ½ cup water and 1 tablespoon of the remaining oil (the oil will not fully incorporate); set aside.
Step 2
In a large bowl, beat 2 of the eggs. Add the spinach, feta, mozzarella and ½ teaspoon pepper. Using your hands, mix well until the spinach is slightly wilted and the ingredients are well combined.
Step 3
Set the stack of phyllo sheets on the counter, then cover with plastic wrap and a damp kitchen towel to prevent drying.
Lay 3 phyllo sheets in the bottom of the prepared baking pan; keep the remaining phyllo covered. Brush a generous 2 tablespoons of the milk mixture onto the phyllo.
Lay another 3 phyllo sheets on top and brush with another 3 tablespoons milk mixture.
Repeat the layering and brushing once more, then place another 3 phyllo sheets on top; you will have used 12 phyllo sheets at this point.
Step 4
Add the spinach mixture and distribute it in an even layer. Lay another 3 phyllo sheets on top and brush with a generous 2 tablespoons of the milk mixture.
Continue layering in the phyllo sheets and brushing with milk mixture in the same way until all the phyllo is used, but do not brush any milk mixture onto the final layer of phyllo.
Step 5
To the remaining milk mixture, add the remaining 1 egg and the remaining 1 tablespoon oil, then whisk until well combined.
Drizzle all of this mixture onto the top layer of phyllo, then brush to coat the entire surface; the mixture may pool in spots.
Sprinkle evenly with the nigella and sesame seeds. Bake until puffed and golden brown, about 1 hour, rotating the baking pan once about halfway through.
Step 6
Cool on a wire rack for at least 15 minutes before cutting into pieces directly in the baking pan. Serve warm or at room temperature.