Quick Recipe Version (TL;DR)
Quick Ingredients
- Phyllo: 18 sheets thawed phyllo pastry, about 1 lb / 450g
- Filling: 12 oz feta, 1 cup whole-milk ricotta, 5 oz wilted spinach, 1/2 cup parsley, 1/4 cup dill, 1 large egg, 1/2 teaspoon black pepper
- Brushing mixture: 6 tablespoons melted unsalted butter, 1/4 cup olive oil, 1/2 cup whole milk, 1 large egg
- Topping: 2 teaspoons sesame seeds and 2 teaspoons nigella seeds
Do This
- 1. Heat the oven to 375°F / 190°C and line a 13 by 18-inch rimmed baking sheet with parchment.
- 2. Wilt the spinach, squeeze it very dry, and chop it finely.
- 3. Mix feta, ricotta, spinach, parsley, dill, egg, and pepper for the filling.
- 4. Whisk melted butter, olive oil, milk, and egg for the brushing mixture.
- 5. Layer 2 phyllo sheets with brushing mixture, add filling along one long edge, and roll into a log. Repeat to make 9 logs.
- 6. Arrange the rolls seam-side down, brush the tops, sprinkle with seeds, and bake for 28 to 32 minutes until deeply golden.
- 7. Rest for 10 minutes, then cut each log into 2 pieces and serve warm.
Why You’ll Love This Recipe
- Beautifully crisp outside, soft inside: Thin phyllo bakes into golden, shattery layers while the cheese-herb filling stays tender.
- Great for breakfast, brunch, or snacking: It is satisfying but easy to serve by hand, warm or at room temperature.
- Simple ingredients, big flavor: Salty feta, mild ricotta, fresh parsley, dill, and spinach make a classic savory filling.
- Make-ahead friendly: Roll the börek ahead of time and bake when you want it fresh and crunchy.
Grocery List
- Produce: 5 oz fresh baby spinach, 1 bunch flat-leaf parsley, 1 bunch fresh dill
- Dairy: 12 oz feta cheese, 1 cup whole-milk ricotta, 6 tablespoons unsalted butter, 1/2 cup whole milk, 2 large eggs
- Pantry: 18 sheets phyllo pastry, 1/4 cup extra-virgin olive oil, black pepper, sesame seeds, nigella seeds
Full Ingredients
For the Cheese, Herb, and Spinach Filling
- 12 oz / 340g feta cheese, crumbled
- 1 cup / 240g whole-milk ricotta or Turkish lor cheese
- 5 oz / 140g fresh baby spinach, wilted, squeezed very dry, and finely chopped, about 3/4 cup packed after squeezing
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh dill
- 1 large egg, lightly beaten
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Aleppo pepper or mild red pepper flakes, optional
For the Phyllo and Brushing Mixture
- 18 sheets phyllo pastry, thawed, about 13 by 18 inches each, 1 lb / 450g total
- 6 tablespoons / 85g unsalted butter, melted and cooled slightly
- 1/4 cup / 60ml extra-virgin olive oil
- 1/2 cup / 120ml whole milk
- 1 large egg
For the Topping
- 2 teaspoons sesame seeds
- 2 teaspoons nigella seeds
Step-by-Step Instructions
Step 1: Prepare the oven, pan, and spinach
Place a rack in the center of the oven and heat the oven to 375°F / 190°C. Line a 13 by 18-inch rimmed baking sheet with parchment paper. If your phyllo is still cold from the refrigerator, let it sit at room temperature in its wrapper for 20 to 30 minutes so it unrolls without cracking.
Put the fresh spinach in a dry skillet over medium heat and cook for 2 to 3 minutes, stirring often, just until wilted. Transfer it to a clean kitchen towel or several layers of paper towel. When cool enough to handle, squeeze firmly until no more liquid drips out. Chop the spinach finely. This squeezing step is important because wet spinach can make the börek soggy.
Step 2: Make the feta filling
In a medium bowl, combine the crumbled feta, ricotta, squeezed chopped spinach, parsley, dill, 1 beaten egg, black pepper, and Aleppo pepper, if using. Stir gently with a fork until the mixture is evenly combined but still a little textured. Taste a tiny bit before adding any salt; feta is usually salty enough on its own.
Step 3: Whisk the brushing mixture
In a small bowl, whisk together the melted butter, olive oil, milk, and 1 egg until combined. The mixture may separate slightly as it sits, which is normal. Whisk it again every few minutes while you work. This mixture helps the phyllo bake up crisp on the outside while keeping the inner layers tender.
Step 4: Set up the phyllo so it stays flexible
Unroll the phyllo sheets on a clean work surface. Cover the stack with a piece of parchment or plastic wrap, then place a lightly damp kitchen towel over the top. Keep the phyllo covered whenever you are not actively using a sheet. Phyllo dries quickly, and dry phyllo cracks when rolled.
Step 5: Fill and roll the börek
Lay 1 sheet of phyllo on the counter with a long side facing you. Brush lightly all over with the butter-milk mixture. Place a second sheet of phyllo directly on top and brush it lightly as well. Spoon about 1/3 cup filling in a thin line along the long edge closest to you, leaving about 1 inch empty at both short ends.
Fold the short ends inward to help seal the filling, then roll the phyllo away from you into a long, snug log. Do not roll so tightly that the filling bursts through the pastry. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and filling to make 9 long rolls.
Step 6: Brush, top, and score
Arrange the rolls on the baking sheet with a little space between them so heat can circulate. Brush the tops generously with the remaining brushing mixture. Sprinkle evenly with 2 teaspoons sesame seeds and 2 teaspoons nigella seeds. With a sharp knife, lightly score each log in the center so it will be easy to cut after baking, but do not slice all the way through yet.
Step 7: Bake until crisp and golden
Bake for 28 to 32 minutes, rotating the pan once halfway through, until the börek is deep golden brown, crisp, and fragrant. The top should look glossy-golden with visible flaky ridges, and the bottoms should be browned. If the top browns too quickly before the pastry feels crisp, loosely tent with foil for the final 5 minutes.
Step 8: Rest, cut, and serve
Let the börek rest on the baking sheet for 10 minutes. This helps the filling settle and makes the pastry easier to cut without crushing the layers. Cut each log in half to make 18 pieces. Serve warm for the best crispness, or at room temperature as a savory snack, brunch item, or breakfast pastry.
Pro Tips
- Squeeze the spinach very dry: Extra moisture is the main reason cheese börek can turn soft instead of flaky.
- Brush lightly between layers: You want a thin coating, not a soaked sheet. Too much liquid can weigh down the phyllo.
- Keep the phyllo covered: A damp towel over parchment or plastic wrap protects the sheets without making them wet.
- Use a salty, crumbly feta: Sheep’s milk feta or a good brined feta gives the filling the most classic flavor.
- Let it rest before cutting: Freshly baked phyllo is delicate; a short rest keeps the rolls neat and crisp.
Variations
- Classic cheese-herb börek: Omit the spinach and add an extra 1/4 cup parsley plus 2 tablespoons dill for a lighter, cheese-forward filling.
- Extra-spinach börek: Use 10 oz spinach instead of 5 oz. Wilt, squeeze very dry, and add 2 tablespoons extra ricotta to keep the filling creamy.
- Spicy cheese börek: Add 1/2 teaspoon Aleppo pepper and 1 finely chopped green chile to the filling for gentle heat.
Storage & Make-Ahead
Store leftover baked börek in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F / 175°C for 10 to 12 minutes, or in an air fryer at 325°F / 165°C for 4 to 6 minutes, until crisp again. Avoid microwaving if possible because it softens the phyllo.
To make ahead, assemble the rolls up to 24 hours in advance, place them on the parchment-lined baking sheet, cover tightly, and refrigerate. Brush the tops again lightly before baking. To freeze unbaked börek, freeze the assembled rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F / 190°C for 35 to 40 minutes, adding the seeds just before baking.
Nutrition (per serving)
Calories: 680 kcal | Carbs: 48g | Protein: 25g | Fat: 44g | Saturated Fat: 20g | Fiber: 2g | Sugar: 2g | Sodium: 1130mg | Cholesterol: 197mg
