Spinach börek
- Good for lunch
Less suited for dinner.
Layered phyllo börek with spinach and feta; 4 servings without a side.
4 servingsFinal yield 900 g
Ingredients
- 300 gPhyllo dough
- 600 gSpinach, raw
- 140 gCheese, feta
- 80 gEgg, whole, raw, fresh
- 70 gOil, olive, salad or cooking
Method
- Heat oven to 200 °C. Chop 600 g trimmed edible spinach and cook it in 15 g oil for 6 minutes at 160 °C until wilted and most juice has evaporated.
- Let spinach cool for 6 minutes, then mix in crumbled feta and egg. Filling should be moist but without free liquid; feta seasons it.
- Line a pan with two phyllo sheets and brush with 10 g oil. Add two sheets with 20 g oil, the filling, two more sheets with 20 g oil, then brush the final two sheets with the remaining 5 g oil.
- Cut the top into eight portions and bake 27 minutes at 200 °C until the börek is deeply golden and crisp.
- Rest 9 minutes for the layers to settle, then serve two pieces per portion without an uncounted side.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,139.2 kcal
- Protein
- 68.4 g
- Fat
- 128 g
- Total carbohydrate (by difference)
- 185.6 g
- Total dietary fibre (USDA)
- 18.9 g
- Saturated fatty acids
- 35.6 g
- Sodium
- 3,632.6 mg
- Salt (sodium × 2.5)
- 9.1 g
Per serving
- Energy
- 534.8 kcal
- Protein
- 17.1 g
- Fat
- 32 g
- Total carbohydrate (by difference)
- 46.4 g
- Total dietary fibre (USDA)
- 4.7 g
- Saturated fatty acids
- 8.9 g
- Sodium
- 908.2 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 237.7 kcal
- Protein
- 7.6 g
- Fat
- 14.2 g
- Total carbohydrate (by difference)
- 20.6 g
- Total dietary fibre (USDA)
- 2.1 g
- Saturated fatty acids
- 4 g
- Sodium
- 403.6 mg
- Salt (sodium × 2.5)
- 1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal