Spinach and Feta Burek Breakfast Pie

Name: Spinach and Feta Burek Breakfast Pie
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 20 oz (565 g) frozen chopped spinach, thawed, then squeezed very dry (you should have about 1½ cups / 280 g); 8 oz (225 g) feta cheese, crumbled into small pieces; 4 large (200 g) large eggs, at room temperature (3 for the filling, 1 for the topping); ¾ cup (180 g) plain whole-milk yogurt, at room temperature (½ cup for the filling, ¼ cup for the topping); 4 whole (60 g) scallions, white and green parts thinly sliced; ¼ cup (10 g) fresh dill, finely chopped; 2 cloves (8 g) garlic cloves, finely grated or minced; ¼ tsp (½ g) ground nutmeg; ½ tsp (1 g) black pepper, freshly ground; 14 sheets (280 g) phyllo dough sheets (about 14×18 inches / 35×45 cm), thawed and at room temperature; 8 tbsp (113 g) unsalted butter, melted and slightly cooled; 1 tbsp (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Crackling, butter-brushed phyllo layers wrap a creamy filling of spinach, tangy feta, eggs and yogurt. Bake it in one dish, cut it into squares, and serve warm or at room temperature for an easy, make-ahead brunch.

Prep: 35 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 35 min
Makes: 1 pie (8 generous squares)

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Ingredients

8 servings

For the filling
20 oz (565 g) frozen chopped spinach, thawed, then squeezed very dry (you should have about 1½ cups / 280 g)
8 oz (225 g) feta cheese, crumbled into small pieces
4 large (200 g) large eggs, at room temperature (3 for the filling, 1 for the topping)
¾ cup (180 g) plain whole-milk yogurt, at room temperature (½ cup for the filling, ¼ cup for the topping)
4 whole (60 g) scallions, white and green parts thinly sliced
¼ cup (10 g) fresh dill, finely chopped
2 cloves (8 g) garlic cloves, finely grated or minced
¼ tsp (0.5 g) ground nutmeg
½ tsp (1 g) black pepper, freshly ground
For assembly
14 sheets (280 g) phyllo dough sheets (about 14×18 inches / 35×45 cm), thawed and at room temperature
8 tbsp (113 g) unsalted butter, melted and slightly cooled
1 tbsp (9 g) sesame seeds (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish, metal or ceramic
Pastry brush
Large mixing bowl
Clean kitchen towel for squeezing spinach
Sharp knife
Instant-read thermometer

Steps

Before you start

Thaw the phyllo in the refrigerator overnight (or 8 hours). Leave it sealed and bring it to room temperature for 30 minutes before using, or it will crack.
Thaw the frozen spinach in the fridge overnight, or in a bowl of warm water for 20 minutes, so you can squeeze it dry.
Crumble the feta and let the yogurt and eggs sit out while you prep so the filling mixes smoothly.
Have a clean damp kitchen towel ready. Phyllo dries out in minutes, so keep the sheets you aren't using covered.

1
Heat oven, prep dishOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking dish lightly with melted butter.
- Melt the 8 tablespoons butter in a small bowl or saucepan if you haven't already, and set it near your work area.
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Ready when: Dish is evenly and thinly coated with butter.
Tip: Do not use a glass dish if you can avoid it; metal or ceramic gives a crisper bottom.
2
Squeeze spinach dry
- Put the thawed spinach in the middle of a clean kitchen towel, gather the corners and twist hard over the sink, squeezing out as much liquid as you can.
- Repeat until almost no liquid drips out.
- Fluff the spinach with your fingers.
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Ready when: Spinach forms a dry, crumbly clump of about 1½ cups (280 g).
Tip: Wet spinach is the main cause of a soggy bottom layer, so squeeze more than feels necessary.
3
Mix the filling
- In a large bowl, whisk 3 of the eggs with ½ cup (120 g) of the yogurt until smooth.
- Stir in the spinach, feta, scallions, dill, garlic, nutmeg and pepper until evenly combined.
- Do not add salt; the feta is salty.
- Set aside the remaining 1 egg and ¼ cup (60 g) yogurt for the topping.
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Ready when: Filling is thick and spoonable, with no clumps of spinach or egg streaks.
Tip: Taste a tiny bit of the feta first; if it's very salty, rinse it briefly and pat dry.
4
Unroll the phyllo
- Unroll the phyllo on a clean counter and trim the stack with a knife so it roughly fits the dish (about 9×13 inches / 23×33 cm, a little overhang is fine).
- Cover the stack with a damp, well-wrung kitchen towel and take sheets only as you need them.
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Ready when: Sheets are flexible and don't crack when lifted.
Tip: The towel should be damp, not wet, or the phyllo will turn gummy.
5
Build the bottom layers
- Lay 1 sheet in the dish and brush it lightly all over with melted butter.
- Repeat with 6 more sheets (7 total), staggering them slightly so the edges drape up the sides.
- Tears are fine; the next layer hides them.
- Use about half of the butter.
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Ready when: Seven buttered layers cover the base and sides with no bare patches.
Tip: Brush from the edges inward and use a light hand; too much butter makes the layers greasy.
6
Add the filling
- Spoon the spinach-feta filling onto the phyllo and spread it into an even layer all the way to the corners.
- Fold any overhanging phyllo edges loosely over the filling.
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Ready when: Filling is level, about 1 inch (2.5 cm) thick.
7
Layer the top
- Place 1 sheet over the filling, brush with butter, and repeat with the remaining 6 sheets (7 total), brushing each.
- Tuck the edges down inside the dish.
- Brush the top with any remaining butter.
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Ready when: Top is a smooth, fully buttered stack of 7 layers, tucked in at the edges.
8
Score and glaze
- Using a sharp knife, cut through only the top layers (about halfway down) into 8 squares (2 cuts lengthwise, 3 cuts crosswise).
- Whisk the reserved egg with the reserved ¼ cup (60 g) yogurt and brush it evenly over the top.
- Sprinkle with sesame seeds if using.
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Ready when: Surface is glossy and the score lines are visible.
Tip: Scoring before baking keeps the crisp top from shattering when you cut it later.
9
Bake until goldenOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 40 to 45 minutes, rotating the dish after 25 minutes.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
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Ready when: Top is deep golden brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Insert the thermometer through a score line into the middle of the filling.
10
Rest and serve
- Let the pie rest in the dish on a wire rack for 15 minutes so the filling firms up.
- Re-cut along the score lines with a sharp or serrated knife and serve warm or at room temperature.
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Ready when: Filling no longer jiggles and slices come out cleanly.
Tip: Use a gentle sawing motion to cut through the crisp top without crushing it.

Good to know

Tips

Squeeze the spinach until it is truly dry; this matters more than anything else for crisp layers.
Work steadily with the phyllo and keep the unused sheets covered with a damp towel.
Tears and wrinkles in the phyllo are fine; they add crunch and are hidden by the layers.
Let the pie rest 15 minutes before cutting so the egg filling sets.

Make ahead

"Assemble the pie (without the egg-yogurt glaze) up to 1 day ahead, cover tightly with plastic wrap and refrigerate. Brush with glaze just before baking and add 5 to 10 minutes to the bake time. Or bake fully a day ahead and reheat."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: covered, up to 3 days. Freezer: wrap individual squares tightly and freeze up to 2 months. Reheat squares, uncovered, on a baking sheet at 350°F (175°C) for 12 to 15 minutes (20 to 25 minutes if frozen) until hot and crisp. Avoid the microwave, which makes the phyllo soft."

Substitutions

frozen chopped spinach → fresh spinach, about 1½ lb (680 g). Wilt in a dry large pot over medium heat in batches, cool, then squeeze very dry before using.
feta cheese → ricotta salata or a mix of 4 oz (115 g) feta and 4 oz (115 g) cottage cheese. The filling will be slightly milder; add ¼ tsp salt if needed.
fresh dill → fresh flat-leaf parsley or mint. Use the same amount for a different herby flavor.
unsalted butter → olive oil. Gives a slightly less rich but equally crisp result and makes the pie dairy-lighter on the layers.