Spinach borek pastries in 50 minutes!
These easy Turkish vegetarian borek are a wonderfully crisp, savory pastry that bring both comfort and flavor to any occasion. Traditionally inspired by classic Turkish cuisine, borek are loved for their flaky golden layers and delicious fillings, making them a versatile dish that can be enjoyed at any time of day. This vegetarian version is simple to prepare yet packed with flavor, making it perfect for both casual meals and special gatherings.
They make an excellent addition to a mezze spread alongside dips, salads, olives, and breads, but they are just as enjoyable packed into a picnic basket or prepared ahead for a packed lunch. Their convenient size and satisfying filling also make them ideal for serving as party snacks, appetizers, or finger food when entertaining guests. Whether served warm straight from the oven or enjoyed cold later in the day, these borek stay deliciously crisp and flavorful.
One of the best things about this recipe is how quick and easy it is to prepare, making it ideal for busy cooks who still want something homemade and impressive. The preparation takes less than 30 minutes, so you can have everything assembled with minimal effort, while the cooking time ranges from just 10 to 30 minutes depending on the size and style of your borek. This means you can have fresh, golden pastries ready in under an hour, making them perfect for weeknight dinners, last-minute entertaining, or meal prepping for the days ahead.
The combination of flaky pastry and savory vegetarian filling creates a satisfying balance of texture and flavor that appeals to everyone, whether they follow a vegetarian diet or simply enjoy Mediterranean-inspired dishes. Easy to customize with different herbs, cheeses, or vegetables, these Turkish vegetarian borek are a reliable recipe you’ll want to make again and again.
Spinach borek pastries- ingredient list!
For the borek-
170g/6 oz of crumbled feta, 275g/9 oz of thawed whole leaf spinach, additional to serve, 50g/1 oz of toasted pine nuts, and a sprinkle of powdered nutmeg
Four fresh mint sprigs, cut; 100ml/3½fl oz double cream; 100ml/2fl oz yoghurt
Six filo pastry sheets that are ready to roll
One beaten free-range egg
For the tomato and mint salad-
300g/10½oz heirloom tomatoes, 25g/1oz chopped walnuts, and 25g/1oz chopped pomegranate seeds
Pomegranate molasses, 30 ml/1 fl ounce
One and a half tablespoons of olive oil
Two fresh sprigs of chopped flatleaf parsley
2 tablespoons freshly chopped mint, plus additional for serving
Two tablespoons of finely chopped dill salt and freshly ground black pepper
Spinach boerk pastries- Step by step instruction guide!
Step 1
Once the spinach has fully thawed, squeeze it firmly in your hands over the sink to remove as much excess water as possible. This step is important to prevent the filling from becoming watery and to help the borek stay crisp and flaky when cooked. After draining thoroughly, you should be left with approximately 200g/7oz of spinach, ready to use in the filling.
Step 2
Place the drained spinach into a large mixing bowl along with the feta, pine nuts, mint, and 50ml/2fl oz of the cream. Mix everything together thoroughly until the ingredients are evenly combined and the filling is well distributed. The creamy feta, fresh mint, and nutty pine nuts create a flavorful, savory mixture that pairs perfectly with crisp pastry. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6 so it is fully heated before baking. Lightly grease a baking tray to prevent the borek from sticking and to help them bake to a crisp, golden finish.
Step 3
In a small bowl, combine the yoghurt with the remaining 50ml/2fl oz of cream and stir until smooth. This mixture helps keep the filo pastry soft while adding richness and helping it turn beautifully golden as it bakes. Lay out 2 sheets of filo pastry side by side on a clean work surface. Lightly brush each sheet with some of the yoghurt mixture, making sure to cover the surface evenly. Place another sheet of filo on top of each one and brush again with more of the mixture. Repeat the process one final time so that each pastry stack is made up of three delicate layers. Layering the filo in this way gives the borek their signature crisp, flaky texture while still being sturdy enough to hold the filling.
Step 4
Arrange half of the spinach filling in a neat line along one edge of the first pastry square, leaving a border of about 2cm/¾in from the edge. Keeping the filling close to one side will make the pastry easier to roll and help create an even shape. Carefully roll the filo pastry up tightly around the filling to form a long, compact filo cylinder, taking care not to tear the delicate pastry as you roll. Repeat the process with the remaining spinach filling and the second pastry square, creating another evenly shaped filo roll. Rolling the pastry tightly helps the borek hold together during baking and gives them their crisp, layered texture once cooked.
Step 5
Using a sharp knife, cut each filo cylinder into 5-6 evenly sized pieces and arrange them on the prepared baking tray, leaving a little space between each one so they can crisp up evenly in the oven. Brush the tops and sides of the pastries with beaten egg to give them a rich, shiny, golden finish as they bake. Place the tray in the preheated oven and bake for approximately 15-20 minutes, or until the borek are crisp, puffed, and beautifully golden brown. Once baked, allow them to cool slightly before serving. They can be enjoyed warm straight from the oven or left to cool completely and served cold, making them perfect for sharing, picnics, lunches, or party platters.
Step 6
To make the tomato and mint salad, place all of the prepared ingredients into a large bowl and gently toss together until everything is evenly combined. The fresh tomatoes, herbs, and dressing create a light, vibrant salad that perfectly complements the rich, flaky borek. Season to taste with salt and freshly ground black pepper, adjusting the seasoning as needed to balance the flavors. Serve the warm or cold borek with the tomato and mint salad on the side for a fresh and colorful accompaniment. The crisp, refreshing salad pairs beautifully with the savory pastry, making the dish ideal for lunches, picnics, mezze platters, or relaxed sharing meals with family and friends.