Lunch · 55 min · turkish

Spinach & Feta Borek

If you like phyllo dough, you’ll love this Turkish lunch — 55 minutes from craving to table. The macros do the talking: 16g protein, 38g carbs, and 24g fat in every 430-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Phyllo dough
• 1 lb Spinach
• 1.5 cups Feta
• 1 Onion
• 2 Eggs
• 0.33 cup Olive oil
• 1 tsp Salt

Steps

1. Wilt the spinach, squeeze it bone-dry, and chop it fine. Mix with crumbled feta, diced onion, one beaten egg, and salt. Taste the filling — it should be boldly seasoned.
2. Lay out one phyllo sheet, brush lightly with olive oil, and top with a second sheet. Keep the remaining sheets under a damp towel; phyllo dries out in minutes.
3. Spread a strip of filling along one long edge and roll the sheets into a snug log. Coil the log into a spiral in an oiled round pan, and repeat, continuing the spiral outward.
4. Brush the whole spiral generously with the second beaten egg thinned with a spoon of water — this gives the lacquered golden top.
5. Bake at 375°F for 35 minutes, until the top is deep golden and you can hear it crackle when you tap it.
6. Cool 10 minutes so the layers set, then slice into wedges like a pie. Excellent warm or at room temperature the next day.

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