Crispy Spinach Feta Pastry Squares — Borek Tepsi
Layered tray borek with yufka pastry alternating with a feta-spinach filling and brushed with milk-egg-butter wash between every sheet, baked until deeply burnished and custardy below, sliced into squares for celebratory weekend serving.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200°C. Crumble 100g feta into a bowl. Dice 30g onion, mince 1 garlic clove, chop 10g parsley and 5g dill. Melt 30g butter over medium heat 1 minute, remove and cool briefly. Whisk 1 egg with 120ml milk and 15g melted butter until smooth.
Saute
Heat 5ml olive oil over medium heat 1 minute. Add onion, cook 3 minutes until softened. Add garlic, cook 30 seconds. Add 100g spinach over high heat, toss 2 minutes until fully wilted and dark. Transfer to a sieve, press firmly to drain liquid.
Build 1
Fold drained spinach with crumbled feta, nutmeg, pepper, salt, parsley, and dill until evenly combined. Set filling aside.
Build 2
Brush a 15cm baking dish with olive oil. Lay first yufka sheet across the base, brush with egg-milk wash. Layer remaining 1.5 sheets (cut the last sheet in half), alternating with wash between each and scattering spinach-feta filling between every two sheets until all sheets are in the dish.
Bake
Brush top yufka thickly with remaining wash and melted butter. Scatter 0.5 tsp sesame seeds and 0.5 tsp nigella seeds over top. Slide into 200°C oven 25–30 minutes until deeply burnished and custard sets below.
Rest and plate
Lift dish onto a trivet, rest 5 minutes for layers to firm and custard to settle. Slice into 2–3 pieces with a sharp knife. Transfer to warm plates, scatter a pinch of pul biber flakes across the top, serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.