Ispanaklı Börek: The Spinach-Filled Pastry You Didn’t Know You Needed

Turkish cuisine has gifted the world many treasures, and Ispanaklı Börek is definitely one of them. Imagine layers of buttery, flaky pastry cradling a savoury filling of spinach and cheese, baked to golden perfection. It’s hearty, comforting, and somehow manages to be both rustic and fancy at the same time. Perfect for breakfast, a light lunch, or a snack with tea, this is the kind of dish that makes you wonder why you ever settled for plain toast.

What is Ispanaklı Börek?

Ispanaklı Börek literally means “spinach pastry,” but that description doesn’t quite do it justice. It’s a type of börek, a traditional Turkish pastry made with yufka, which is like filo pastry but slightly sturdier and easier to work with. The filling is a delightful mix of sautéed spinach, onions, and tangy white cheese (feta’s the usual star, but other cheeses like lor or beyaz peynir work beautifully too). Wrapped in layers of buttery pastry, it’s baked until crisp and golden, creating a dish that’s light, flaky, and oh-so-satisfying.

The Charm of Yufka

If you’ve never worked with yufka before, you’re in for a treat. Unlike filo pastry, which can tear at the slightest provocation, yufka is a bit more forgiving. It’s thin but robust, making it easier to layer and fold without fear of it falling apart. Can’t find yufka? No worries—filo pastry is a great substitute. Just keep it covered with a damp towel while you work to prevent it from drying out, and brush each layer generously with melted butter or olive oil for that signature crispiness.

The Spinach and Cheese Filling

The filling is where the magic happens. Fresh spinach is sautéed with onions and a hint of garlic until wilted and aromatic. Any excess liquid is squeezed out (no one wants a soggy börek) before it’s mixed with crumbled feta or another salty, tangy cheese. A touch of nutmeg or black pepper can elevate the flavour, while a sprinkle of dill or parsley adds a fresh, herbaceous note. The result is a filling that’s creamy, savoury, and packed with flavour, perfectly complementing the crisp layers of pastry.

Rolling, Layering, and Folding

Börek can take many forms, from neatly rolled cigars to layered casseroles. For Ispanaklı Börek, the spiral shape is a classic choice that looks as good as it tastes. The filling is spread over a sheet of yufka, which is then rolled into a log. The log is coiled into a spiral and placed in a baking dish, where it’s brushed with egg wash and sprinkled with sesame or nigella seeds for extra flair.

Layered börek is another option, perfect if you’re in a hurry or serving a crowd. Simply alternate layers of yufka and filling in a baking dish, finishing with a top layer of pastry. Either way, the result is a golden, crispy masterpiece that’s almost too pretty to eat (but not quite).

Baking it to Perfection

Getting that perfect golden crust is all about the egg wash. A mixture of beaten egg and yoghurt (or milk) brushed over the pastry before baking ensures a glossy, even finish. Bake it in a hot oven—200°C (180°C fan) is ideal—until the pastry is crisp and golden brown. The smell alone will have everyone flocking to the kitchen.

How to Serve Ispanaklı Börek

Ispanaklı Börek is one of those dishes that’s delicious at any time of day. Serve it warm for breakfast with a side of olives and tomatoes, or pair it with a simple green salad for lunch. It’s also a fantastic addition to a mezze spread, alongside dishes like hummus, tzatziki, and stuffed vine leaves. And of course, a glass of Turkish tea is practically mandatory—its strong, slightly bitter flavour is the perfect counterpoint to the buttery, cheesy pastry.

The Recipe: Ispanaklı Börek

For the filling:

• 300g fresh spinach, washed and roughly chopped
• 1 onion, finely chopped
• 1 garlic clove, minced
• 200g feta cheese, crumbled
• 1 tbsp olive oil
• A pinch of nutmeg
• Black pepper, to taste
• 1 tbsp fresh dill or parsley, chopped (optional)

For the pastry:

• 6 sheets of yufka or filo pastry
• 100g melted butter (or olive oil)
• 1 egg, beaten
• 2 tbsp plain yoghurt (or milk)
• Sesame or nigella seeds, for garnish

Preheat your oven to 200°C (180°C fan). Heat the olive oil in a pan and sauté the onion and garlic until soft and fragrant. Add the spinach and cook until wilted. Transfer to a colander and press out any excess liquid. Once cool, mix the spinach with feta, nutmeg, black pepper, and herbs, if using.

If making a spiral börek, lay out one sheet of yufka and brush it with melted butter. Spread a thin layer of the spinach mixture over the pastry, then roll it into a log. Coil the log into a spiral and place it in a greased baking dish. Repeat with the remaining sheets, joining the ends of each log to continue the spiral.

For a layered börek, butter a baking dish and layer three sheets of yufka, brushing each with butter. Spread the filling evenly over the top, then layer the remaining sheets, brushing each with butter as you go.

Mix the beaten egg with yoghurt and brush it over the pastry. Sprinkle with sesame or nigella seeds, then bake for 25-30 minutes, or until golden and crisp. Let it cool slightly before slicing. Whether you serve it for breakfast, lunch, or as a snack, Ispanaklı Börek is the kind of dish that makes every meal feel a little bit special.