Eid Sweet and Savory Cheese Borek

Name: Eid Sweet and Savory Cheese Borek
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Turkish
Ingredients: 1 lb (454 g) phyllo dough, thawed completely (about 20 sheets); 10 oz (280 g) feta cheese, crumbled into small pieces; 8 oz (225 g) fresh spinach, roughly chopped; ½ cup (65 g) pine nuts, lightly toasted; ¾ cup (170 g) unsalted butter, melted; 4 oz (115 g) ricotta cheese; 1 small (100 g) yellow onion, finely diced; 2 cloves (6 g) garlic, minced; to taste black pepper, freshly ground; ¼ tsp (½ g) nutmeg, freshly grated; ⅓ cup (115 ml) honey; 2 tbsp (30 ml) rosewater; 1 tbsp (15 ml) fresh lemon juice; to taste sea salt

From the MyKitchenBank Kitchen

Golden, crispy phyllo pastries filled with creamy feta, spinach, and pine nuts, paired with a honey-rosewater glaze for a sweet-savory contrast. These elegant boreks are traditional Turkish pastries perfect for festive occasions like Eid, combining buttery layers with aromatic fillings and a light floral sweetness.

Prep: 35 min
Cook: 30 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 12 pastries (serves 6–8 as appetizers or 12 as part of a mixed spread)

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Steps

Before you start

Remove phyllo dough from refrigerator 30 minutes before starting so it thaws completely—cold phyllo tears easily
Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper
Have all filling ingredients prepared and measured before you begin assembling
Melt butter and keep it warm so it stays liquid for brushing between layers

1
Toast the pine nuts
- Heat a small dry skillet over medium heat.
- Add the pine nuts and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden.
- Watch carefully—they burn quickly.
- Transfer to a plate to cool.
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Ready when: pine nuts are lightly golden and fragrant
Tip: Toast pine nuts separately before cooking spinach to prevent them from burning while the spinach releases moisture.
2
Sauté spinach with aromatics
- In a medium skillet, heat 1 tablespoon of the melted butter over medium-high heat.
- Add the diced onion and cook for 2 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped spinach in batches, stirring and cooking for 3–4 minutes until completely wilted and any excess moisture has evaporated.
- Season with salt, black pepper, and the grated nutmeg.
- Transfer to a bowl to cool for 5 minutes.
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Ready when: spinach is wilted with no visible moisture, onions are soft
Tip: Ensure the spinach is completely dry—excess moisture will make the phyllo soggy and prevent it from crisping.
3
Mix the filling
- In a medium bowl, combine the cooled spinach mixture, crumbled feta, ricotta, and toasted pine nuts.
- Stir gently until just combined.
- Taste and adjust seasoning with salt and pepper if needed.
- Set aside.
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Tip: Don't overmix—gentle folding keeps the feta in larger pieces, which gives a better texture.
4
Prepare the work surface
- Lay out one sheet of phyllo on a clean, dry work surface.
- Brush it lightly with melted butter using a pastry brush, working from the center outward.
- Layer 2 more phyllo sheets on top, brushing each one with butter.
- You now have a stack of 3 buttered layers.
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Tip: Keep the remaining phyllo covered with a damp towel to prevent it from drying out while you work.
5
Cut and fill the pastries
- Cut the 3-layer stack into 4 equal rectangles (about 4×6 inches / 10×15 cm each).
- Place about 2 tablespoons of filling on the lower half of each rectangle, leaving a 1-inch (2.5 cm) border.
- Fold the bottom edge up and over the filling, then fold in the sides and roll tightly toward the top to enclose the filling completely.
- Place each borek seam-side down on the prepared baking sheet.
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Tip: Don't overfill—too much filling will burst through the phyllo as it bakes. A 2-tablespoon portion is the right amount.
6
Repeat with remaining phyllo
- Repeat the buttering and filling process with the remaining phyllo sheets and filling.
- You should have 12 borek total.
- Space them about 2 inches (5 cm) apart on the baking sheets.
- Brush the top of each borek lightly with any remaining melted butter.
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Tip: If you run out of filling before phyllo, you can freeze extra borek uncooked, brushed with butter, for up to 2 weeks.
7
Bake the boreksOven 375°F / 190°C
- Bake at 375°F (190°C) for 25–30 minutes until the pastries are golden brown and crispy.
- The bottoms should also be lightly golden.
- If browning unevenly, rotate the baking sheets halfway through baking.
- Remove from the oven and let cool on the baking sheets for 5 minutes.
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Ready when: phyllo is uniformly golden brown and sounds crispy when tapped
Tip: Don't open the oven door frequently—this drops the temperature and prevents the phyllo from crisping properly.
8
Prepare the honey-rosewater glaze
- While the boreks bake, warm the honey in a small saucepan over low heat for 1 minute.
- Remove from heat and stir in the rosewater and lemon juice until well combined.
- Set aside.
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Tip: Don't heat the honey too long—just warm it enough to make it pourable. Overheating damages the rosewater's delicate aroma.
9
Glaze and serve
- Transfer the warm boreks to a serving platter.
- Drizzle the honey-rosewater glaze evenly over the top.
- Serve warm or at room temperature within 2 hours for the best crispness.
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Tip: The glaze slightly softens the phyllo, creating a pleasant contrast between the crispy edges and the softer interior—this is intentional and desirable.

Good to know

Tips

Keep phyllo covered with a damp (not wet) towel at all times while working—even a few minutes of air exposure will dry it out and make it crack and tear.
The honey-rosewater glaze is what transforms these from savory to festive—don't skip it or reduce it, even if serving as a savory snack.
For a vegan version, substitute melted olive oil for butter, use cashew ricotta (or omit it), and ensure your phyllo contains no egg; the result will be equally crispy and delicious.
These boreks are best eaten within a few hours of baking, while the phyllo is still crispy. Humidity and steam will soften them over time, which is why storage is best in a cool, dry place in an airtight container.

Make ahead

Assemble the boreks up to step 6, wrap unbaked pastries tightly in plastic wrap, and freeze for up to 2 weeks. Brush with melted butter, then bake directly from frozen at 375°F (190°C) for 35–40 minutes until golden. Glaze while warm.

Storage & reheating

Room temperature (in an airtight container): up to 24 hours. Refrigerator (covered): up to 3 days; reheat in a 300°F (150°C) oven for 8–10 minutes to recrisp. Freezer (uncooked, unbaked): up to 2 weeks; bake from frozen. Do not freeze after glazing.

Substitutions

ricotta cheese → cream cheese, softened. Use 4 oz (115 g) cream cheese as a richer alternative; it adds creaminess and a subtle tang.
rosewater → orange blossom water. Use the same amount (2 tablespoons / 30 ml) for a citrus-floral note instead of rose; equally traditional in some Turkish variations.
pine nuts → chopped walnuts or almonds. Use 0.5 cup (55–60 g) of either nut; toast them the same way. The flavor will be earthier but equally delicious.
spinach → curly kale or Swiss chard. Use the same weight (8 oz / 225 g); chop finely and cook slightly longer (5–6 minutes) to ensure all moisture evaporates.