Homemade Spinach and Feta Stuffed Pastries

Discover the magic of homemade Turkish börek – golden, flaky pastries filled with a savory spinach mixture. This traditional recipe has been passed down through generations, combining the earthiness of fresh spinach with aromatic spices and herbs. Perfect for breakfast, brunch, or as an impressive appetizer, these hand-crafted pastries offer a delightful blend of textures and flavors that will transport you straight to the streets of Istanbul.

Ingredients

For the Dough

  • 420g (3½ cups) all-purpose flour
  • 200ml (¾ cup) kefir
  • 90ml (⅓ cup) water
  • 15g (1 tablespoon) butter, melted
  • 12ml (1 tablespoon) vegetable oil
  • 8g (1 teaspoon) salt
  • 1 egg white (for brushing)
  • Sesame seeds and black cumin seeds for topping

For the Filling

  • 500g (1.1 lbs) fresh spinach, finely chopped
  • 2 medium onions, finely diced
  • 1 bunch green onions, chopped
  • 1 bunch fresh parsley, chopped
  • 5g (1 teaspoon) red pepper flakes
  • 4g (1 teaspoon) salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mint
  • Hot or sweet pepper to taste (optional)
  • 15ml (1 tablespoon) kefir
  • 15ml (1 tablespoon) vegetable oil

Instructions

  1. Prepare the Dough:
  • In a large bowl, combine flour and salt
  • Mix kefir, water, and vegetable oil in a separate bowl
  • Gradually add wet ingredients to flour, kneading until smooth
  • Cover and rest for 30 minutes
  1. Make the Filling:
  • Sauté chopped onions in oil until translucent
  • Add spinach, cook until wilted
  • Mix in herbs, spices, and kefir
  • Cool completely
  1. Assembly:
  • Divide dough into 12 equal portions
  • Roll each portion into a thin rectangle
  • Place filling in center
  • Fold sides over to create a packet
  • Brush with egg white
  • Sprinkle with seeds
  1. Baking:
  • Preheat oven to 200°C (400°F)
  • Place pastries on lined baking sheet
  • Bake 25-30 minutes until golden brown

Nutritional Information (per pastry)

  • Calories: 245
  • Protein: 7g
  • Carbohydrates: 35g
  • Fat: 9g
  • Fiber: 3g
  • Iron: 2.5mg

Prep Time: 45 minutes
Rest Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12 pastries

Pro Tips and Tricks

  1. Keep phyllo dough covered while working to prevent drying
  2. Squeeze excess moisture from spinach thoroughly
  3. Allow filling to cool completely before assembly
  4. Score top of pastries lightly before baking for decoration
  5. Rotate baking sheet halfway through for even browning

Variations and Substitutions

  • Replace kefir with yogurt or buttermilk
  • Add crumbled feta cheese to filling
  • Use Swiss chard or kale instead of spinach
  • Experiment with different herbs like dill or cilantro
  • Make mini versions for appetizers

Common FAQs

Q: Can I make these ahead of time?
A: Yes, assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze these pastries?
A: Freeze unbaked pastries for up to 3 months. Bake directly from frozen.

Q: Why did my pastries get soggy?
A: Ensure spinach is thoroughly drained and filling is cooled completely.

Q: Can I make these vegetarian/vegan?
A: Use plant-based milk and brush with plant milk instead of egg white.

Storage and Make-Ahead Tips

Fresh Storage

  • Store baked pastries in airtight container
  • Keep refrigerated up to 3 days
  • Reheat in oven at 180°C (350°F) for 5-7 minutes

Freezing Instructions

  • Freeze unbaked pastries on baking sheet
  • Transfer to freezer bags once frozen
  • Label with date and baking instructions
  • Store up to 3 months

Make-Ahead Options

  • Prepare filling up to 2 days ahead
  • Make dough night before
  • Assemble morning of serving
  • Par-bake and finish before serving

These delicious pastries are perfect for entertaining, meal prep, or any time you crave a satisfying homemade treat. Their versatility makes them suitable for various occasions, from casual family breakfasts to elegant dinner parties.