Turkish · Dinner
Baked Spinach Cheese Pastry
A savory Turkish börek-style bake layered with wilted spinach, tangy feta, and eggs between sheets of buttered phyllo, baked until the pastry turns golden and crisp while the filling stays soft and creamy. Finished with nigella seeds and served warm.
$4
20 minsPrep
32 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
546Calories
22.4gProtein
37.8gFat
28.1gCarbs
4.9gSugar
3.6gFiber
1428mgSodium
232mgChol
18.6gSat Fat
540mgPotassium
600mgCalcium
3.6mgIron
1.2mcgVitamin B12
10mgVitamin C
vegetarian
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 375F (190C) and brush a baking dish with melted butter. Wash and chop the spinach, then pat dry with a towel to remove excess moisture.
2
Sauté
Heat olive oil in a skillet over medium heat and cook the onion and garlic for 3 minutes until softened and translucent.
3
Wilt
Add spinach to the skillet and cook over medium heat for 3 minutes, stirring, until collapsed with no pooling liquid.
4
Mix
Cool the spinach mixture for 10 minutes. Combine cooled spinach, feta, egg, yogurt, black pepper, and nutmeg in a bowl, folding gently.
5
Assemble
Lay one phyllo sheet in the baking dish, brush with melted butter, repeat with remaining sheets brushing each layer. Spread filling evenly over phyllo base.
6
Bake
Brush top with remaining melted butter, scatter nigella seeds, and bake at 375F (190C) for 28 to 32 minutes until phyllo is golden and filling is set.
7
Plate
Slide onto a plate, cut into wedges, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g feta cheese, crumbled
- 7 oz200g fresh spinach
- 66 sheets (about 2.6 oz/75g) phyllo pastry, thawed
- 22 eggs, lightly beaten
- 2 tbsp2 tbsp butter, melted, plus extra for brushing
- 4 tbsp4 tbsp plain yogurt
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp nutmeg
- 2 tsp2 tsp nigella seeds
