Crispy Twisted Spinach Feta Börek

This twisted börek brings the drama of a Turkish bakery to the home kitchen. A supple, homemade dough is rolled around a bright filling of spinach and feta, then coiled into a spiral that bakes into a shattering, golden crust.

Each slice reveals a moist, herbal interior with a satisfying crunch. The method is simple: knead, rest, roll, fill, coil, and bake. The result is a showstopping centerpiece that works as a hearty dinner, a brunch star, or a snack worth lingering over.

Börek is a beloved Turkish pastry that comes in countless shapes and fillings. This twisted version coils a soft, elastic dough around a classic spinach and feta filling, creating a spiral that bakes evenly and slices beautifully.

The dough is made from pantry staples — flour, water, olive oil, and salt — and comes together in minutes.

The filling is equally simple: fresh spinach, crumbled feta, dill, and parsley. The key is to let the dough rest so it rolls out thin and stretches into a long rope without tearing. Brushed generously with melted butter, the börek bakes until the outside is crisp and blistered, while the inside stays moist and fragrant.

Ingredients

Why this recipe works

The dough for this börek is intentionally soft and supple, which makes it easy to roll thin and stretch into a long rope. Kneading develops the gluten, and the rest period allows it to relax, so the dough doesn't spring back when you shape it. The result is a tender, flaky crust that shatters when you slice it.

The filling is kept simple — spinach, feta, and fresh herbs — so the flavors stay bright and distinct. The feta adds salt and creaminess, while the herbs bring freshness. The spiral shape ensures every bite has a balance of crisp crust and moist filling.

Notes and substitutions

Use full-fat feta for the best texture; it crumbles easily and melts into the spinach without becoming watery. If you can only find feta in brine, pat it dry before crumbling. Fresh spinach should be finely chopped so it distributes evenly; if using frozen, thaw and squeeze out as much liquid as possible.

The dough can be made ahead and refrigerated overnight, but bring it to room temperature before rolling. If you don't have a round tray, a baking sheet works — just coil the spiral into a freeform shape.

The butter can be replaced with olive oil for a dairy-free version, though the crust won't be quite as flaky.

• fresh spinach: frozen chopped spinach, thawed and squeezed dry; use 1 1/2 cups packed
• feta cheese: ricotta salata or crumbled goat cheese for a tangier filling
• fresh dill: 1 tbsp dried dill, or use fresh mint for a different herbal note

Equipment

• Large mixing bowl
• Damp kitchen towel
• Rolling pin
• Round baking tray (10-inch)
• Pastry brush
• Chef's knife