Turkish Cheese and Spinach Borek Triangles

Steps

1. 1

   Sauté onions and spinach

   • Heat the 12-inch skillet over medium heat.
   • Add the diced onion and cook, stirring often, for 4–5 minutes until soft and translucent but not browned.
   • Add the dried spinach in batches, stirring to break it up and distribute the heat evenly, until the spinach is heated through and any remaining moisture has evaporated (about 3–4 minutes total).
   • Pour the mixture into a colander and let cool for 2–3 minutes so you can handle it.
   • You want the filling warm but not so hot that it will break up the phyllo when you fold it.

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   Ready when: Onion is translucent; spinach is heated through with no visible moisture.

   Tip: Squeeze the spinach very dry before adding to the skillet. Any excess water will make the filling watery and the baked borek soggy.

2. 2

   Mix the filling

   • In a large bowl, combine the cooked spinach and onion mixture, crumbled feta cheese, fresh dill, ground nutmeg, and a pinch of salt and black pepper.
   • Gently fold the ingredients together with a spoon until evenly distributed.
   • Taste and adjust seasoning—remember that phyllo and butter will add subtle salt, so go easy.
   • The filling should smell warm and herbaceous, with visible flecks of dill and cheese throughout.

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   Ready when: Filling is evenly combined with no pockets of cheese or spinach.

   Tip: Do not overmix, or the feta will break down further and the texture will become mushy. Folding gently keeps the cheese in small, creamy chunks.

3. 3

   Prepare phyllo and equipmentOven 375°F / 190°C

   • Preheat your oven to 375 °F (190 °C) if you haven't already.
   • Line two large baking sheets with parchment paper.
   • Unroll the thawed phyllo sheets and cover them completely with a damp but not dripping-wet towel or plastic wrap.
   • This prevents them from drying out and becoming brittle while you work.
   • Pour the melted butter into a small bowl.
   • You will use about 5–6 tablespoons of butter total for brushing.

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   Tip: Keep the towel over the phyllo at all times except when you are actively removing a sheet. Phyllo dries out in minutes, especially in a warm kitchen.

4. 4

   Shape the first triangle

   • Remove one phyllo sheet and lay it on a clean, dry work surface.
   • Brush the entire surface very lightly with melted butter using a pastry brush—you want a thin, even coating, not a heavy slick of butter.
   • Place 1 tablespoon of filling (about 15 ml) in the bottom-left corner of the sheet, leaving a ½-inch margin from the edges.
   • Fold the bottom-left corner over the filling to form a triangle, then continue folding the triangle upward and to the right along the diagonal, as if folding a flag.
   • Each fold should be sharp and tight so the pastry doesn't unroll.
   • When you reach the top of the sheet, tuck any excess phyllo underneath.
   • You should end up with a small, compact triangle.

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   Ready when: Triangle is compact with sharp, folded corners and no loose edges.

   Tip: Do not overfill. Too much filling will bulge out and the pastry will not fold neatly. One tablespoon per sheet yields the right proportion.

5. 5

   Fill and fold remaining triangles

   • Place the first triangle on a prepared baking sheet, seam-side down.
   • Repeat the buttering, filling, and folding process with the remaining 11 phyllo sheets, placing each finished triangle seam-side down on the baking sheets, spaced about 1 inch apart.
   • You will make 12 triangles total.
   • If you run out of filling before the sheets run out, you have a little extra sheet—fold it empty as a plain butter triangle, or discard it.
   • Brush the top and sides of each triangle lightly with any remaining melted butter.

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   Ready when: All 12 triangles are folded, placed on baking sheets, and lightly buttered on top.

   Tip: Work quickly but carefully. If a sheet tears slightly, it will still bake beautifully—just seal the tear with a dab of butter.

6. 6

   Bake until goldenOven 375°F / 190°C

   • Place both baking sheets in the preheated 375 °F (190 °C) oven.
   • Bake for 22–25 minutes, rotating the sheets halfway through (after 12 minutes) so they brown evenly.
   • The triangles are done when they are deep golden brown on all sides, crisp to the touch, and the sound is papery when you gently tap one.
   • The filling inside should be hot, with a faint aroma of warm cheese and dill seeping through the pastry.

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   Ready when: Triangles are deep golden brown on all sides; pastry is crisp and papery; filling is hot inside.

   Tip: If your oven runs hot, check at 20 minutes. If the triangles are browning too quickly, lower the oven to 350 °F (175 °C) and bake a few minutes longer.

7. 7

   Cool briefly and serve

   • Remove the borek from the oven and let them rest on the baking sheets for 3–5 minutes.
   • This cooling period allows the phyllo to set and become extra crisp.
   • Transfer to a serving platter.
   • Serve warm or at room temperature.

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   Ready when: Triangles are cool enough to handle and have a crisp, papery exterior.

   Tip: Do not cover the borek with foil while they cool, or steam will soften the pastry. Leave them uncovered on the baking sheet.