Golden Spinach Feta Rose Börek with Crispy Phyllo Step-by-step instructions

Before you start

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Thaw the phyllo dough according to package instructions if frozen.

Prepare the glaze by whisking together the milk, oil, egg, and salt. Chop the spinach and dice the onions. Crumble the feta and measure out the spices and olive oil. Have all ingredients ready before assembling.

Instructions

Glaze and Filling

1. 1Make the Glaze and Filling
   In a medium bowl, whisk together 1 cup milk, 1/2 cup vegetable oil, 1 egg, and a pinch of salt until well blended. In a large bowl, combine 750 g chopped fresh spinach, 2 diced onions, 1 cup crumbled feta, red pepper flakes, black pepper, and 1/4 cup olive oil. Toss until evenly mixed.
   Look for The glaze is smooth and the filling is well combined with no dry spots.
   Tip Squeeze any excess moisture from the spinach before mixing to avoid a soggy filling.
2. 2Prepare the Phyllo Strips
   Lay a sheet of phyllo dough on a clean surface. Brush it lightly with the prepared glaze. Place another sheet on top and brush again. Cut the stacked phyllo into long strips, about 3 inches wide.
   Look for The strips are evenly cut and moistened with glaze.
   Tip Keep unused phyllo covered with a damp towel to prevent drying.

The glaze should be smooth and the filling well combined. The spinach will have reduced slightly when mixed with the salt from the feta. The onions should be evenly distributed. The mixture should be moist but not watery. This is the base for the entire dish.

Assemble and Coil

3. 3Add Filling and Roll
   Place a spoonful of the spinach-feta filling at one end of a phyllo strip. Fold the sides over the filling, then roll tightly into a cigar shape. Repeat with remaining strips and filling.
   Look for Each roll is snug and the filling is enclosed.
   Tip Don't overfill; too much filling can cause the rolls to burst.
4. 4Coil into Roses
   Take one rolled cigar and coil it tightly into a spiral rose shape. Place the coil on a parchment-lined baking sheet. Repeat with all rolls, spacing them about 2 inches apart.
   Look for The spirals hold their shape and look like roses.
   Tip Tuck the end of the roll underneath to secure it.

The phyllo strips are brushed with glaze and filled. Each roll is tight and secure, with no filling escaping.

The coils are neatly spiraled and placed on the baking sheet. The shapes resemble roses, and the layers are visible. The assembly should be neat and uniform.

Bake and Serve

5. 5Brush and Sprinkle
   Brush the tops of the roses with the remaining glaze or egg wash. Sprinkle generously with toasted sesame seeds.
   Look for The roses are shiny and coated with seeds.
   Tip Use a light hand with the brush to avoid soaking the phyllo.
6. 6Bake to Golden
   Bake the roses in a preheated oven at 375°F (190°C) for 30 minutes, until golden brown and crisp. The internal temperature of the filling should reach 160°F (71°C) to ensure the eggs are cooked through.
   Look for The roses are deep golden and the layers look flaky.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
7. 7Cool Slightly and Serve
   Remove from the oven and let cool for 5 minutes on the baking sheet. Serve warm, pulling apart the flaky layers to reveal the steaming spinach and feta.
   Look for The crust shatters when broken, and the filling is hot and aromatic.
   Tip These are best enjoyed fresh, but can be reheated in the oven.

The roses are golden brown and the aroma is buttery and savory. The phyllo is crisp and shatters when broken. The filling is hot and steaming. The sesame seeds are toasted and fragrant. The böreks are ready to be served, with a satisfying crunch and creamy interior.

Common mistakes

One common mistake is overfilling the phyllo strips, which can cause the rolls to burst during baking. Another is not brushing the phyllo evenly, leading to dry spots or soggy areas.

Also, avoid using wet spinach; excess moisture will make the filling watery and prevent the crust from crisping. Finally, don't skip the sesame seeds—they add a nutty flavor and visual appeal.

How to tell it’s done

The böreks are done when the phyllo is deep golden brown and crisp to the touch. The internal temperature of the filling should reach 160°F (71°C) to ensure the egg is fully cooked.

If you tap the top, it should sound hollow. Let them cool for a few minutes before serving to allow the filling to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part