This Turkish Börek, also called Ispanaklı Peynirli Börek, is a flaky phyllo pastry filled with spinach, feta, and cheddar cheese. I love how it bakes into golden layers topped with sesame seeds, with a creamy, savory filling inside. It works beautifully as a holiday appetizer, a brunch centerpiece, or a light lunch with salad.

Why You’ll Love This Recipe

I like this recipe because it looks impressive but is surprisingly simple to put together. Instead of rolling each piece individually, I layer everything in a tray, which saves so much time. The phyllo turns perfectly crisp, while the spinach and cheese mixture inside feels rich but still light. I also enjoy how well it keeps—whether warm, at room temperature, or even frozen and reheated later. For me, it’s one of those versatile dishes I can serve to guests, pack for lunch, or enjoy with a hot cup of tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust

• 1 (16 ounce) package phyllo dough, thawed if frozen

• Extra virgin olive oil, for greasing

• 1 medium egg, beaten

• 2 tablespoons white sesame seeds

• 1 tablespoon black sesame seeds

For the filling

• 8 ounces spinach leaves, roughly chopped

• 2 tablespoons extra virgin olive oil

• Sea salt

• Freshly ground black pepper

• 1 medium egg, beaten

• 7 ounces medium cheddar or Turkish taze kaşar, grated

• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the egg and milk mixture

• 1 egg, beaten

• 1/2 cup whole milk

• 1 tablespoon extra virgin olive oil

• 1/3 cup sparkling water

• Sea salt

• Freshly ground black pepper

Directions

1. Preheat the oven to 400°F and grease an 8 x 12-inch baking dish with olive oil.

2. In a large bowl, mix spinach with olive oil, salt, and pepper, massaging until it wilts. Add the egg, cheddar, and feta, and mix well.

3. In another bowl, whisk together the egg, milk, olive oil, sparkling water, salt, and pepper.

4. Cut phyllo sheets to fit your baking dish, keeping them covered with a damp towel so they don’t dry out.

5. Layer two sheets in the dish, brush with the egg-milk mixture, and continue layering until half the sheets are used.

6. Spread the spinach-cheese filling evenly over the base. Continue layering phyllo sheets, brushing with the egg-milk mixture every two sheets.

7. Finish with a final sheet, pour over the remaining egg-milk mixture, and tuck in the edges.

8. Slice into 12 rectangles. Brush with the beaten egg and sprinkle with sesame seeds. Let it rest for 10 minutes.

9. Bake for 35 minutes, until golden. Cool for 5–7 minutes before serving warm or at room temperature.

Servings and timing

This recipe makes 12 slices. It takes about 20 minutes to prepare and 35 minutes to bake, so in under an hour, I have a tray of fresh börek ready to enjoy.

Variations

I like to change up the filling depending on what I have on hand. Sometimes I add caramelized onions and mashed potatoes, which makes it heartier. Fresh herbs like parsley, mint, or dill add brightness, and olives give a lovely briny kick. For a meaty version, I sauté ground beef or lamb with onions and spices, which turns this into a satisfying main dish.

Storage/Reheating

I often prepare this börek in advance. It keeps covered in the refrigerator for a couple of hours before baking. Once baked, I let it cool, slice it, and freeze in a single layer. When I want to serve it again, I reheat from frozen at 400°F for 8–10 minutes, and it comes out just as crisp as when freshly baked.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can. I just thaw it first, then squeeze out all the excess water before mixing it into the filling.

What if my phyllo sheets tear while layering?

It doesn’t matter if the sheets tear—once everything is layered and baked, the cracks won’t show at all.

Can I make börek ahead of time?

I can prepare it a couple of hours before baking and keep it in the fridge. I can also freeze baked slices for later.

Do I need to use both cheddar and feta?

No, I can use just one type of cheese, or even swap in another like mozzarella or Turkish kaşar. The mix of salty feta and creamy cheddar just gives a nice balance.

What do I serve with börek?

I like serving it with a simple tomato and cucumber salad, or with yogurt-based dips like cacık. A glass of Turkish tea makes it even more authentic.

Conclusion

For me, Turkish Börek is one of those timeless recipes that feels comforting yet festive. The combination of flaky phyllo, rich cheese, and fresh spinach is always a winner. I enjoy how adaptable it is—whether I keep it vegetarian, add herbs, or fill it with meat, it never fails to please. It’s a dish I reach for when I want something special but not complicated.