Ispanakli Borek (Turkish Spinach and Feta Filo Pie)
Crisp, buttery layers of filo around a salty feta and spinach filling, baked in a tray and cut into squares.
- Time1 hr 10
- LevelMedium
- Costabout £0.81 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Brush a 23 x 30 cm baking tin with a little of the melted butter.
- 2
Cook the onion in the olive oil for 5 minutes. Add the spinach in handfuls and cook until wilted, about 3 minutes. Tip into a sieve and press out as much water as you can, then chop.
8 min - 3
Beat 2 of the eggs with the milk in a jug. Mix the cooled spinach with the feta, pepper and nutmeg.
- 4
Lay 4 filo sheets in the tin, brushing each with butter and letting the edges overhang. Spread over the spinach mixture.
- 5
Cover with the other 4 sheets, brushing each with butter. Fold in the overhang and tuck it down.
- 6
Score the top into squares with a sharp knife. Pour over the egg and milk, then brush with the third beaten egg and scatter on the seeds.
- 7
Bake for 35 minutes until deep golden and puffed. Rest for 10 minutes before cutting.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.