IngredientsFor the dough/layers:6–8 sheets filo pastry (or yufka)100 g melted butter or 70 ml oil (or mixed)1 egg (optional, for brushing)For the filling:400–500 g fresh spinach, chopped1 medium onion, finely chopped200 g feta cheese (or ricotta+feta mix)1 tbsp oilSalt & pepperOptional: paprika, garlic, dill, parsleyInstructions1. Prepare the fillingHeat 1 tbsp oil in a pan.Add the chopped onion, sauté until soft.Add the spinach and cook until wilted (2–3 minutes).Remove from heat and let cool.Add the feta cheese, salt, pepper, herbs.Mix well.2. Prepare the pastry layersIn a bowl, mix melted butter + a splash of oil.Lay 1 filo sheet on the counter and brush with the butter mixture.Add another sheet on top → brush again.Repeat until you have 3–4 layers.(Just like in the picture where the sheets are brushed in a round pan.)3. Add filling & rollPlace a line of spinach–cheese filling along one edge.Roll the pastry into a tight log.Transfer to a baking tray lined with parchment.Brush the tops with remaining butter (and egg if you want a golden finish).4. BakeTemperature: 180°C (356°F)Time: 25–30 minutesBake until golden, crispy, and flaky.⭐ TipsYou can replace butter with olive oil for a lighter version.Add mozzarella for a cheesy, stretchy filling.These freeze beautifully before baking!
Spinach and Onion Pastries (Börek-style)
