Crispy Twisted Spinach Feta Börek Step-by-step instructions

Before you start

Before starting, measure all ingredients and set them out. Chop the spinach finely and crumble the feta. Melt the butter and set aside. Have a clean, damp kitchen towel ready for resting the dough.

Lightly flour your work surface and rolling pin. Preheat the oven to 400°F (200°C) about 15 minutes before you plan to bake, so it's fully hot when the börek is shaped.

Instructions

Dough and Filling

1. 1Make the dough
   In a large bowl, whisk the flour and salt. Add the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until smooth and supple. Shape the dough into a ball, cover with a damp towel, and let rest for 30 minutes.
   Look for The dough should be soft, not sticky, and spring back when pressed.
   Tip If the dough feels dry, add water 1 tablespoon at a time; if sticky, add a little flour.
2. 2Prepare the filling
   In a large ceramic bowl, combine the finely chopped spinach, crumbled feta, dill, parsley, and black pepper. Use your hands or a spoon to mix until the cheese is evenly distributed and the herbs are well incorporated.
   Look for The filling should look bright green with white flecks of feta.
   Tip Squeeze the spinach well if using frozen, so the filling isn't watery.

After kneading, the dough should be smooth and elastic, and it should hold its shape when shaped into a ball.

The filling should be well combined, with the feta and herbs evenly distributed through the spinach. The dough is resting under a damp towel, and the filling is ready in its bowl.

Roll, Fill, and Coil

3. 3Roll and fill the dough
   On a floured surface, roll the rested dough into a large rectangle about 1/4 inch thick. Spread the spinach-feta filling evenly over the dough, leaving a 1-inch border on one long edge. Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal.
   Look for The log should be evenly filled and sealed at the seam.
   Tip Keep the roll tight but not so tight that the filling squeezes out.
4. 4Form the spiral
   Carefully transfer the log to a lightly floured surface. Gently stretch and roll the log into a long rope, about 1 inch thick. Coil the rope into a spiral on a round baking tray, tucking the end underneath. Brush the entire surface generously with melted butter.
   Look for The spiral should sit snugly on the tray without gaps.
   Tip If the dough resists stretching, let it rest for 5 minutes before continuing.

The rolled dough should be thin and even, with the filling spread in a uniform layer. The log should be tight and sealed, and the rope should stretch to about 1 inch thick without tearing. The spiral should sit neatly on the tray, and the butter should be brushed over every surface.

Bake and Finish

5. 5Bake the börek
   Heat the oven to 400°F (200°C). Place the tray in the oven and bake for 30 to 35 minutes, until the crust is deep golden brown and blistered. Remove from the oven and let cool for 10 minutes before slicing.
   Look for The top should be deeply golden with darker blisters; the crust should sound hollow when tapped.
   Tip If the top browns too quickly, loosely cover with foil for the last 10 minutes.

The börek should be deeply golden with blisters on the surface. The crust should feel crisp and sound hollow when tapped. The filling should be moist and fragrant, with no raw dough visible. Let it cool for 10 minutes before slicing to allow the layers to set.

Common mistakes

A common issue is a soggy bottom. To avoid this, make sure the filling isn't too wet — squeeze spinach well and don't overfill.

Another mistake is undercooking the dough, which leaves the center doughy. Bake until the top is deeply golden, not just lightly browned. If the spiral unravels, tuck the end firmly and pinch the seam.

How to tell it’s done

The börek is done when the crust is deep golden brown and blistered, and the spiral feels firm to the touch. Tap the top gently — it should sound hollow.

If you insert an instant-read thermometer into the center, it should read at least 200°F (93°C). Let it cool for 10 minutes before slicing; this allows the crust to set and makes cutting cleaner.