Crispy Twisted Spinach Feta Börek Tips, FAQ & printable recipe

Tips for success

For an extra-crisp crust, brush the börek with butter again halfway through baking. This helps the surface brown evenly and creates a shattering texture.

If the top is browning too quickly, tent it with foil, but remove the foil for the last 5 minutes to re-crisp.

Let the dough rest for the full 30 minutes — this is essential for easy rolling and stretching. If the dough springs back when you try to stretch it, let it rest for another 5 minutes.

Work on a lightly floured surface, but don't use too much flour, or the dough will become dry.

Variations

• Cheese and herb: Replace the spinach with a mix of crumbled feta, grated mozzarella, and chopped fresh mint. Omit the dill and parsley. The filling will be creamier and more decadent, with a cooling mint note.
• Spicy potato: Swap the spinach for 2 cups of mashed potatoes seasoned with red pepper flakes, paprika, and a little grated onion. Keep the feta for saltiness. This makes a heartier, more comforting börek.
• Meat filling: Brown 1/2 pound of ground beef or lamb with onion and spices, then mix with a handful of chopped parsley. Skip the spinach and feta. Cook the meat thoroughly before filling, and adjust the baking time if needed.
• Vegan version: Use a dairy-free feta alternative and replace the butter with olive oil or a vegan butter substitute. Keep the spinach and herbs as is. The crust will be slightly less flaky but still crisp and golden.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze the baked börek whole or in slices for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 10-12 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes for slices, 10-12 minutes for a whole börek. Do not microwave.

Store leftover börek in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (175°C) oven for 5 to 7 minutes until crisp. Avoid the microwave, which will make the crust soggy.

The dough can be made up to 1 day ahead and stored in the refrigerator, wrapped tightly. Bring it to room temperature before rolling.

The assembled spiral can also be refrigerated for up to 4 hours before baking; brush with butter just before putting it in the oven.

Serving ideas

Serve the börek warm, cut into wedges, as a main course with a simple green salad or a bowl of yogurt on the side.

It also makes a fantastic appetizer — cut into smaller pieces and arrange on a platter for guests to pick up.

For breakfast or brunch, pair it with a soft-boiled egg and a cup of strong tea. The crisp crust and savory filling are satisfying on their own, but a squeeze of lemon over the top brightens the flavors.

Frequently asked questions

Recipe card

Crispy Twisted Spinach Feta Börek

Prep 40 minCook 35 minRest 30 minTotal 1 h 45 minServes 6

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup warm water
• 2 tbsp olive oil
• 300 g fresh spinach, finely chopped
• 1 1/2 cups crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.