A couple of weeks ago I shared with you an easy Turkish borek recipe. For the filling, we used feta cheese and fresh parsley, which is one of the best and easiest fillings for a borek recipe. Today, I want to share with you a similar recipe with a different filling and some small changes.

Today, we will use spinach and feta cheese for our borek. This is one of my favorite borek fillings. We will follow similar steps. The only difference is, we will use homemade yogurt instead of milk and more eggs. In the next few weeks, I will share with you more easy and delicious borek recipes.

Börek is said to have originated in Turkey, notably the Anatolian areas of the Ottoman Empire, around 160 BC. Even though that was 2,177 years ago, this ancient Turkish meal is being made today in countries all over the world.

I hope you enjoy this recipe!

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #the_vegetarian_hannibal

Ingredients

Phyllo dough: You need 500 g (5 layers) filo dough phyllo dough. You can find phyllo sheets in almost every supermarket or online.

Feta Cheese: You can use feta/sheep’s milk cheese. 200 g.

Spinach: We need 250 g fresh spinach. To get the best results, you have to use fresh spinach.

Egg: You need 3 organic eggs for the sauce.

Butter: 125 g melted organic butter.

Yogurt: 1 cup of yogurt

Sunflower oil: 100 ml sunflower oil for the sauce. You can use rapeseed oil, too.

That’s it, this is all you need for an easy, delicious borek recipe.

Borek Recipe Variations

You can use any other kind of collard greens like kale, spring greens, leek, or scallions instead of spinach. If you are vegan, use flax eggs, nut or soy milk, and vegan cheese.