Börek (Börek) — Turkish Flaky Phyllo Pastry with Cheese and Spinach

• 450 gphyllo dough sheets (thawed if frozen; keep covered with a damp towel)
• 400 gfresh spinach (washed and thoroughly dried)
• 250 gfeta cheese (crumbled)
• 120 gmozzarella cheese (coarsely grated)
• 150 gyellow onion (finely diced)
• 10 gfresh dill (finely chopped)
• 10 gfresh parsley (finely chopped)
• 30 mlolive oil (for sautéing)
• 1 tspground black pepper
• 1 tspAleppo pepper (optional but traditional)
• 0.5 tspfine salt (reduce if feta is very salty)
• 80 gunsalted butter (melted and cooled slightly)
• 60 mlneutral oil (sunflower or grapeseed)
• 200 gplain yogurt (full-fat preferred)
• 120 mlwhole milk
• 1egg
• 1egg yolk (for gloss)
• 2 tspsesame seeds
• 2 tspnigella seeds (çörek otu)

Instructions

1. 1

   Preheat the oven to 190°C and set a rack in the middle. Lightly grease a 33×23 cm baking pan and keep the phyllo covered with a damp towel so it does not dry out while you work.

2. 2

   Make the spinach filling by heating the olive oil in a skillet over medium heat. Add the onion and cook for 6 minutes until soft and translucent, then add the spinach and cook 2–3 minutes until just wilted.

3. 3

   Transfer the spinach mixture to a bowl and cool for 10 minutes so it does not melt the cheeses. Squeeze out any visible liquid, then mix in feta, mozzarella, dill, parsley, black pepper, Aleppo pepper, and salt until evenly combined.

4. 4

   Prepare the börek sauce by whisking yogurt, milk, and 1 whole egg in a bowl until smooth. This mixture adds tenderness between layers while still baking up flaky, so whisk until no yogurt lumps remain.

5. 5

   Combine the melted butter and neutral oil in a small bowl. Using a pastry brush, lightly coat the bottom of the pan with the butter-oil mixture to help the first layers crisp and release cleanly.

6. 6

   Lay 2 sheets of phyllo in the pan, letting the edges overhang slightly, and brush lightly with the butter-oil mixture. Add 2 more sheets and brush again, repeating until you have used 8 sheets total for the base; keep the brushing thin so the pastry stays layered rather than greasy.

7. 7

   Spoon about one-third of the yogurt sauce over the base and spread it gently to the edges. Add half of the spinach-cheese filling in an even layer, pressing lightly so the börek slices neatly after baking.

8. 8

   Add 4 more phyllo sheets, brushing each sheet lightly with the butter-oil mixture as you go. Spoon another one-third of the yogurt sauce over the phyllo, then add the remaining filling and level it into a uniform layer.

9. 9

   Finish with the remaining phyllo sheets (about 8 sheets), brushing each lightly with the butter-oil mixture. Fold any overhanging edges inward to create a tidy rim, then pour the remaining yogurt sauce evenly over the top so it seeps into the cuts and corners.

10. 10

    Score the börek into 8 large squares with a sharp knife, cutting through the top layers and into the filling. Brush the surface with the egg yolk for shine, then sprinkle evenly with sesame seeds and nigella seeds.

11. 11

    Bake for 40–45 minutes until deeply golden brown and crisp on top, rotating the pan at minute 25 for even color. Let the börek rest for 15 minutes before serving so the layers set and the slices hold their shape.