Let me introduce you to borek: the flaky, golden, stuffed pastry that makes everything in life feel a little bit better. This spinach and cheese version is the one you’ll make on repeat. It’s crisp on the outside, warm and gooey on the inside, and absolutely piled high with garlicky spinach and two kinds of cheese.
The best part? It looks like you spent all day in the kitchen, but store-bought phyllo does the heavy lifting. You just layer, fill, roll (or stack), brush with butter, and bake until golden brown. Whether you serve it for brunch, as an appetizer, or with a side salad for a light dinner, this borek is pure magic.
Ingredients
Serves 4-6 as an appetizer, 2-3 as a main.
Step-by-Step Instructions
Squeeze That Spinach
Thaw your frozen spinach completely, then transfer to a clean kitchen towel. Gather the towel and wring it out over the sink like your life depends on it. Get every last drop of water out—soggy spinach is the enemy of crisp borek.
Make the Filling
Heat olive oil in a small pan over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook another minute until fragrant. Let cool slightly.
In a bowl, combine the squeezed spinach, sautéed onion and garlic, feta, mozzarella, beaten egg, and fresh herbs if using. Mix well. Season with pepper (and salt only if needed).
Phyllo Prep 101
Preheat your oven to 375°F (190°C).
Combine melted butter and olive oil in a small bowl. This mixture brushes more easily than butter alone.
Unroll your phyllo dough and cover it with a slightly damp kitchen towel. Phyllo dries out in seconds and becomes brittle—keep it covered while you work.
Layer and Fill (Two Ways)
For a rolled borek: Place one sheet of phyllo on your work surface. Brush with butter mixture. Top with another sheet, brush again. Repeat for 4-5 layers. Spoon filling along one long edge, roll tightly, and curl into a spiral or coil in your baking dish.
For a stacked borek (easier!): Brush a baking dish with butter. Lay one sheet of phyllo in the dish, letting edges hang over. Brush with butter. Repeat with 4-5 sheets, brushing each layer. Spread filling evenly over the top. Fold the overhanging edges inward, then layer 4-5 more buttered sheets on top, tucking in edges.
Score and Seed
Brush the top generously with the butter mixture.
Using a sharp knife, score the top layers into serving pieces (don’t cut all the way through if stacking).
Sprinkle with sesame seeds and nigella seeds if using—they add amazing texture and flavor.
Bake to Golden Glory
Bake for 35-45 minutes until the top is deeply golden brown and crisp. If it’s browning too fast, tent loosely with foil.
Let it rest for at least 10 minutes before cutting. This is crucial—the filling sets and you won’t burn your mouth.
Serve warm or at room temperature with a squeeze of lemon and maybe some yogurt on the side. Watch people fight over the last piece.
Summary
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Yield: 4-6 appetizer servings
Difficulty: Easier than it looks
Storage Notes
Leftovers:
Store in an airtight container in the fridge for up to 4 days. The phyllo will soften slightly, but reheating brings back the crunch.
Reheating:
Pop it back in a 350°F oven for 5-10 minutes until crisp again. The microwave works but makes the phyllo sad and chewy—avoid if possible.
Freezer-Friendly:
You can freeze baked borek! Let it cool completely, wrap tightly in foil, and freeze for up to 3 months. Reheat from frozen in a 350°F oven until warmed through and crisp. You can also freeze unbaked assembled borek—just add 10-15 minutes to the bake time.
