Ispanaklı Börek — Spinach and White Cheese Pastry

Golden yufka layers surround a generous spinach and onion filling, with optional white cheese for a salty, creamy contrast.

Serves 8 | Prep 30 minutes | Cook 40 minutes

INGREDIENTS

• 5 large yufka sheets

• 700 g spinach, washed and chopped

• 1 onion, finely sliced

• 200 g Turkish white cheese, crumbled

• 2 tbsp olive oil

• Black pepper and pul biber

• 250 g yogurt

• 2 eggs

• 100 ml olive oil or melted butter

• Sesame and nigella seeds

METHOD

1. Soften onion in olive oil. Add spinach and cook just until wilted. Let all moisture evaporate, cool, then mix with cheese and pepper.

2. Whisk yogurt, eggs and oil for the wash.

3. Line an oiled tray with yufka, letting the edges overhang. Brush with wash and add torn layers of yufka, brushing between them.

4. Spread over the spinach filling. Cover with remaining yufka and fold in the overhang.

5. Brush generously, score portions and scatter seeds.

6. Bake at 190°C / 375°F for 35–40 minutes until crisp and golden. Rest 10 minutes before serving.

COOK’S NOTE

A dry, fully cooled spinach filling prevents a soggy base.