Classic Turkish Spinach and Feta Phyllo Pie

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A beloved Turkish breakfast and tea-time pastry, this spinach and feta phyllo pie layers buttery yufka sheets around a savory filling of wilted spinach, brined feta, scallions, and fresh herbs. Baked until shatter-golden, it is traditionally served in thick wedges alongside black tea, sliced tomatoes, and olives.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 30 gCarbs
• 3 gFiber
• 3 gSugar
• 12 gProtein
• 520 mgSodium
• 480 mgPotassium
• 185 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the spinach filling

• 1 lb (450 g) fresh baby spinach, rinsed and roughly chopped
• 6 oz (170 g) Turkish white cheese or feta, crumbled
• 1 medium yellow onion, finely diced
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg

For assembly

• 12 sheets (about 14 oz / 400 g) store-bought phyllo dough (yufka), thawed
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons sesame seeds or nigella seeds
• Flaky sea salt, for finishing

Directions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch (23×33 cm) rectangular baking dish and set aside. Make sure your phyllo sheets are covered with a slightly damp kitchen towel while you work so they stay pliable.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the scallions and cook 1 minute more. Add the chopped spinach in batches, tossing until just wilted, about 2-3 minutes total. Transfer to a colander, press firmly to squeeze out excess liquid, and let cool slightly.
3. In a large bowl, combine the cooled spinach mixture with crumbled feta, dill, parsley, beaten eggs, black pepper, and nutmeg. Stir gently until evenly blended; the mixture should hold together but not be watery.
4. Lay one sheet of phyllo in the prepared pan, letting the edges drape up the sides. Brush lightly with melted butter. Repeat with 5 more sheets, buttering each one, to build the bottom crust.
5. Spread the spinach-feta filling in an even layer over the phyllo base, pressing it down gently with the back of a spoon. Top with the remaining 6 phyllo sheets, brushing each with butter just as before, and tucking the overhanging edges inward to seal. Brush the top sheet generously with butter, then drizzle and spread the yogurt evenly over the surface.
6. Using a sharp knife, score the top layer into 6 even rectangles or diamonds, cutting only through the top layers. Sprinkle the surface with sesame seeds, nigella seeds, and a pinch of flaky sea salt.
7. Bake on the middle rack for 30-35 minutes, until the top is deeply golden brown, crisp, and puffed. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
8. Remove from the oven and let rest in the pan for 10 minutes so the filling sets, then re-cut along the scored lines and lift out the wedges. Serve warm or at room temperature with wedges of lemon, sliced tomato, cucumber, and black olives.

Cook’s Notes

• Squeeze the spinach very well after wilting – excess moisture is the number one cause of a soggy, leaking börek. A clean kitchen towel helps press out even more water.
• If yufka is unavailable, substitute #4 phyllo (the thicker variety found in most Middle Eastern markets); standard thin phyllo also works but yields a flakier, more delicate result.
• Brush the yogurt onto the hot pie just as it comes out of the oven for a glossy, tangy finish, or bake it on top as written for a richer golden crust.
• For a crispier base, pre-toast the bottom phyllo layers in the oven for 5 minutes before adding the filling, then proceed with assembly.
• Leftover wedges reheat beautifully in a 350°F oven for 8 minutes; avoid the microwave, which makes the phyllo soft.

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