Crispy Spinach and Feta Börek Parcels

Quick Recipe Version (TL;DR)

• Yield: 12 börek parcels (4–6 servings)
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500 g fresh spinach, roughly chopped
• 1 tsp fine sea salt, divided
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 200 g feta cheese, crumbled
• 100 g ricotta (optional, for creaminess)
• Zest of 1 lemon
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 large egg (for filling)
• 6 sheets yufka pastry (about 30 × 40 cm)
• 100 g unsalted butter, melted
• 3 tbsp neutral oil (sunflower or canola)
• 1 egg yolk + 1 tbsp milk (for glaze)
• 1 tbsp sesame seeds + 1 tsp nigella seeds (optional)

Do This

• 1. Preheat oven to 190°C / 375°F. Line a large baking tray with parchment paper.
• 2. Sauté onion in olive oil until soft. Add garlic, then spinach and 1/2 tsp salt; cook until wilted and most liquid evaporates. Cool, then squeeze out excess moisture.
• 3. Mix cooled spinach with feta, ricotta, lemon zest, dill, parsley, egg, remaining 1/2 tsp salt, pepper, and red pepper flakes.
• 4. Stir together melted butter and oil. Place one yufka sheet flat, brush lightly, fold in half lengthwise to make a long strip, brush again, then cut strip in half crosswise to make 2 rectangles.
• 5. Spoon 2–3 tbsp filling onto one short end of each rectangle. Fold sides over and roll into snug parcels. Repeat with remaining sheets and filling.
• 6. Arrange parcels seam-side down on tray. Brush with egg yolk-milk mixture, sprinkle with seeds, and bake 25–30 minutes until deep golden and crisp. Serve warm or at room temperature.

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Why You’ll Love This Recipe

• Classic Turkish-style flavors: tangy feta, fresh herbs, and lemony spinach wrapped in crisp, buttery layers.
• Perfect for entertaining: easy to bake ahead and delicious warm or at room temperature.
• Beginner-friendly pastry technique using store-bought yufka (or phyllo) and simple folding.
• Great for snacks, brunch, mezze platters, or light lunches with salad.

Grocery List

• Produce: Spinach, onion, garlic, lemon, fresh dill, fresh flat-leaf parsley.
• Dairy: Feta cheese, ricotta (optional), unsalted butter, eggs, milk.
• Pantry: Yufka pastry (or phyllo as a backup), olive oil, neutral oil (sunflower or canola), fine sea salt, black pepper, red pepper flakes, sesame seeds, nigella seeds (optional).

Full Ingredients

For the spinach and feta filling

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500 g fresh spinach leaves, washed, dried well, and roughly chopped
• 1 tsp fine sea salt, divided (1/2 tsp for cooking spinach, 1/2 tsp for the filling)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (or pul biber), more to taste
• 200 g feta cheese, preferably firm and salty, crumbled (about 1 1/3 cups)
• 100 g ricotta cheese, well drained (about 1/3 cup; optional but makes the filling creamier)
• Zest of 1 unwaxed lemon (about 1 tbsp finely grated)
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 large egg

For the buttery yufka layers

• 6 sheets yufka pastry, about 30 × 40 cm (12 × 16 in) each
• 100 g unsalted butter, melted (about 7 tbsp)
• 3 tbsp neutral oil (sunflower or canola)

For glazing and topping

• 1 egg yolk
• 1 tbsp milk
• 1 tbsp sesame seeds (white or mixed)
• 1 tsp nigella seeds (çörek otu), optional but traditional

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the tray

Preheat your oven to 190°C / 375°F with a rack in the middle. Line a large baking tray (or two smaller ones) with baking parchment to prevent sticking and to make cleanup easier.

Set the tray aside while you prepare the filling and pastry. This recipe comes together quickly once you start assembling, so it is helpful to have everything ready to go.

Step 2: Cook the spinach base

Heat the olive oil in a large wide pan over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring often, until soft and translucent but not browned.

Add the minced garlic and cook for another 30–60 seconds until fragrant. Then add the chopped spinach and 1/2 teaspoon of the salt. The pan will look very full, but the spinach will wilt down quickly. Stir constantly for 3–5 minutes until the spinach is completely wilted and most of the moisture has evaporated from the bottom of the pan.

Transfer the spinach mixture to a colander set over a bowl and let it cool for 5–10 minutes. Once cool enough to handle, squeeze the spinach firmly with your hands or the back of a spoon to press out excess liquid. This step helps keep the börek crisp rather than soggy.

Step 3: Mix the lemony spinach and feta filling

Place the squeezed spinach mixture into a large mixing bowl and break it up with a fork so there are no large clumps. Add the crumbled feta, ricotta (if using), remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.

Stir in the lemon zest, chopped dill, and chopped parsley. Taste a small pinch of the mixture (before adding the egg) and adjust seasoning if needed, keeping in mind that feta is salty and the flavors will soften slightly once baked.

Beat 1 large egg in a small bowl, then pour it into the filling. Mix until everything is evenly combined and you have a cohesive but not wet mixture. If it seems very loose, add a tablespoon or two more crumbled feta to firm it up.

Step 4: Prepare the buttery yufka sheets

In a small bowl or jug, combine the melted butter and neutral oil. This mixture gives you the rich flavor of butter but helps prevent burning thanks to the oil.

Lay one sheet of yufka on a clean work surface with the long side facing you. If your sheets are very thin and fragile, you can use two stacked together as one “sheet.” Lightly brush the entire surface with the butter-oil mixture.

Fold the sheet in half lengthwise to create a long strip (about 15 × 40 cm). Gently smooth out any air pockets, then lightly brush the top surface again with the butter-oil mixture. Using a sharp knife or pizza cutter, cut the strip in half crosswise to create two rectangles, each roughly 15 × 20 cm. These will form two parcels.

Repeat this process with the remaining yufka sheets as you work; avoid pre-brushing all the sheets at once so they do not dry out.

Step 5: Fill and fold the börek parcels

Take one buttered yufka rectangle and place it in front of you with the short side facing you. Spoon 2–3 tablespoons of the spinach and feta filling onto the short end nearest you, leaving about a 1.5 cm (1/2 inch) border on the sides.

Fold the left and right sides snugly over the filling to enclose it. Then start rolling the parcel away from you, tucking in the filling as you go, to form a neat, plump rectangle or “parcel.” You want it snug but not so tight that the pastry tears.

Place the finished parcel seam-side down on the prepared baking tray. Continue filling and folding with the remaining yufka rectangles and filling. You should end up with 12 parcels; if you have a bit of filling left, you can slightly overfill a few parcels or make one extra if you have enough pastry.

Step 6: Glaze, sprinkle, and bake until golden

In a small bowl, whisk together the egg yolk and milk until smooth. Lightly brush the tops of the parcels with this egg wash; this gives them a deep golden color and shine.

Sprinkle the tops with sesame seeds and nigella seeds (if using), pressing them very gently so they adhere. Make sure the parcels are spaced slightly apart on the tray so hot air can circulate.

Bake in the preheated oven for 25–30 minutes, rotating the tray once halfway through, until the börek are a rich golden brown and crisp on the edges. If they brown too quickly, you can tent loosely with foil for the final few minutes.

Step 7: Cool briefly and serve

Remove the tray from the oven and let the börek parcels rest on the tray for 5–10 minutes. This helps the filling set slightly and makes them easier to handle.

Transfer to a serving platter. Serve warm for maximum crispness, or at room temperature, which is traditional and perfect for parties or picnics. The lemon zest and fresh herbs will be especially fragrant as they cool a little.

These are lovely on their own, or with a simple side of thick yogurt, cacık (yogurt-cucumber dip), or a crisp salad of tomatoes, cucumbers, and red onion.

Pro Tips

• Keep the pastry covered: Yufka dries out quickly. While you work with one sheet, keep the remaining sheets lightly covered with a clean, slightly damp kitchen towel.
• Drain the spinach well: Excess moisture is the enemy of crisp börek. Take time to squeeze the cooked spinach thoroughly before mixing with the cheeses.
• Work with cool filling: Let the spinach mixture cool before adding the feta, herbs, and egg. A hot filling can melt the cheese too much and soften the pastry.
• Do not over-soak the sheets: Brush the yufka lightly with the butter-oil mixture. Too much fat can make the parcels greasy and cause them to break.
• Space out on the tray: Leave a little space between parcels so they bake evenly and the sides crisp up instead of steaming.

Variations

• Phyllo instead of yufka: If you cannot find yufka, use phyllo pastry. Stack 2 thin phyllo sheets brushed with butter-oil to make each strip, then proceed with filling and folding. Check a little earlier, as phyllo can brown quickly.
• Extra-herby börek: Add finely chopped fresh mint or chives to the filling for a brighter, greener flavor. You can also increase the dill and parsley for a more intensely herbal taste.
• Spiced version: Swap the red pepper flakes for pul biber and add 1/2 tsp ground cumin or a pinch of nutmeg for a warmer, earthier profile that pairs beautifully with spinach.

Storage & Make-Ahead

To refrigerate baked börek: Let the parcels cool completely, then transfer to an airtight container, separating layers with parchment. Refrigerate for up to 3 days. Reheat on a baking tray at 180°C / 350°F for 8–10 minutes until warmed through and crisp again.

To freeze unbaked börek: Place assembled, unbaked parcels on a tray lined with parchment and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake from frozen at 180°C / 350°F for 30–35 minutes, brushing with egg wash and sprinkling with seeds just before baking.

To freeze baked börek: Cool completely, then wrap well and freeze for up to 2 months. Reheat from frozen at 180°C / 350°F for 15–20 minutes, until hot in the center and re-crisped.

Make ahead: You can assemble the parcels up to 1 day in advance and keep them covered in the fridge. Add egg wash and seeds just before baking.

Nutrition (per serving)

Approximate values per serving (2 parcels, based on 6 servings total): about 400 calories, 26 g fat, 26 g carbohydrates, 17 g protein, 2 g fiber, and 950 mg sodium. Values will vary depending on the exact feta used, pastry brand, and portion size.