Spinach Borek
Spinach Borek is a savory pastry featuring a rich blend of cheeses, spinach, and herbs, wrapped in flaky filo dough. Perfect for brunch or a light dinner, it offers a crispy texture and flavorful filling.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Use about 1 1/2 pounds of cheese, combining any proportion as long as total is about 1 1/2 pounds.
- Do not open the filo package until the melted butter and filling are prepared.
- Place a damp, well-wrung towel over the filo sheets you are about to use.
- Have eggs and cheese at room temperature.
- Blend eggs, cheese, dill, and cayenne pepper until well mixed.
- Pour the mixture into a bowl, then add chopped spinach and pine nuts. Stir and blend well.
- Using a 2-inch wide paintbrush dipped in melted butter, butter 8 to 10 sheets of filo dough, one at a time.
- Layer the buttered sheets in a large buttered 9x13 inch baking pan, placing one on top of another.
- Spread the filling evenly over these layered sheets.
- Butter another 8 to 10 sheets of filo dough and place them on top of the filling.
- Cut the borek into serving-size pieces.
- If the borek is difficult to cut, refrigerate the pan for an hour to make cutting easier.
- The borek can also be frozen at this point for baking later.
- Bake for 30 to 40 minutes at 350°F or until the top is nicely browned.
Tips & Substitutions
For a twist, try adding a bit of crumbled goat cheese or swap the pine nuts for walnuts. Ensure your eggs and cheese are at room temperature for better blending. Keep the filo covered with a damp towel to prevent it from drying out while you work. This recipe allows for flexibility with cheeses; you can mix different varieties as long as you maintain the total weight.
Serving Suggestions
This Spinach Borek makes a great appetizer or main dish and pairs beautifully with a refreshing Mykonos Salad for a complete meal. Serve it alongside a dollop of yogurt or a tangy white bean dip for added flavor. Consider adding a side of roasted vegetables for a well-rounded vegetarian feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the borek in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy. Alternatively, you can freeze the borek before baking, then bake from frozen, adding a few extra minutes to the cooking time.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Borek contains roughly 624 calories, with 10g protein, 43g carbohydrates, and 48g fat. It is an excellent source of vitamin A (57% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1343mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for the filling?
Absolutely! You can mix and match cheeses as long as the total weight is around 1 1/2 pounds. For example, combining feta, Gruyere, and Monterey Jack creates a delightful flavor profile. Just keep in mind that the taste and texture may vary depending on your choices.
Can I prepare the borek in advance and freeze it?
Yes, you can assemble the borek and freeze it before baking. Just wrap it tightly in plastic wrap or aluminum foil after cutting it into pieces. When you're ready to bake, preheat the oven and bake from frozen, adding a few extra minutes to the cooking time to ensure it's heated through.
What can I serve with Spinach Borek?
This dish pairs wonderfully with a side of fresh salad, such as a Mediterranean-style salad with tomatoes, cucumbers, and olives. You can also serve it with yogurt or tzatziki for dipping, as well as roasted vegetables for a hearty meal. For a lighter option, consider serving with a bowl of soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).