Golden Spinach Feta Rose Börek with Crispy Phyllo Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can bake the böreks on a wire rack placed over the baking sheet, allowing hot air to circulate underneath.

This helps the bottoms become evenly browned and crunchy. If you prefer a softer crust, cover them loosely with foil for the last 10 minutes of baking.

If you have leftover glaze, you can brush it over the böreks halfway through baking to add more shine and flavor. Be careful not to overdo it, as too much liquid can make the pastry soggy. Serve the böreks warm for the best texture.

Variations

• Herbed Cheese: Add chopped fresh dill, mint, or parsley to the filling for extra freshness. You can also use a blend of feta and ricotta for a creamier texture.
• Spicy Sausage: Incorporate cooked and crumbled spicy sausage into the spinach mixture for a heartier version. Adjust the red pepper flakes accordingly.
• Mushroom and Thyme: Sauté sliced mushrooms with onions and garlic, then combine with spinach and feta. Add fresh thyme for an earthy flavor.
• Sweet Potato and Kale: Roast diced sweet potatoes until tender and mix with chopped kale, feta, and a pinch of nutmeg. This adds sweetness and color.

Storage and make-ahead

Fridge

Leftover böreks can be refrigerated in an airtight container for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Unbaked böreks freeze well for up to 2 months. Bake from frozen, adding 5-10 minutes to the cooking time.

Reheat

Reheat baked böreks in a 350°F (175°C) oven for 5-7 minutes until heated through and crisp.

Store leftover böreks in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until crisp again. Avoid microwaving, as it will make the phyllo soft.

You can assemble the böreks up to a day ahead and keep them covered in the refrigerator. Brush with egg wash just before baking.

Alternatively, freeze unbaked böreks on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Serving ideas

Serve the rose böreks warm, as an appetizer or main course. They pair beautifully with a simple green salad or a bowl of yogurt for dipping.

The flaky layers and savory filling make them a satisfying meal on their own, but they also shine as part of a larger spread.

For a brunch gathering, arrange the roses on a platter and garnish with fresh herbs. They can be served alongside olives, tomatoes, and cucumbers for a Mediterranean-inspired feast. The beautiful presentation makes them a conversation starter.

Frequently asked questions

Recipe card

Golden Spinach Feta Rose Börek with Crispy Phyllo

Prep 30 minCook 30 minTotal 1 hServes 8

Ingredients

• 1 lb phyllo dough, thawed
• 1 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 pinch salt
• 750 g fresh spinach, chopped
• 2 onions, diced
• 1 cup crumbled feta cheese
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 egg wash (1 egg beaten with 1 tbsp water)
• 2 tbsp toasted sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Brush the tops of the roses with the remaining glaze or egg wash. Sprinkle generously with toasted sesame seeds.
6. 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.
7. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

38 g

Fat

25 g

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