Borek Recipe

Spinach (if using)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the spinach in batches, stirring until wilted and any liquid has evaporated, about 4–6 minutes total. Remove from heat, let cool slightly, then squeeze out excess moisture using a clean kitchen towel or paper towels. Chop the squeezed spinach finely. Season with 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp grated nutmeg. Set aside to cool.

Cheese filling

In a mixing bowl, crumble the feta and add the ricotta. Stir to combine. Add 1 egg, 1 tablespoon chopped parsley, 1 teaspoon dill (if using), 1 teaspoon black pepper and 1/2 teaspoon salt. Mix until cohesive; the mixture should be spreadable but not watery. If using spinach filling as well, fold 1 1/2 to 2 cups of the cooled, squeezed spinach into the cheese mixture until evenly distributed.

Preheat the oven to 375°F (190°C). Lightly brush a 9x13-inch (or similar) baking dish with a little melted butter or oil.

Lay one sheet of filo on a clean work surface and keep the remaining sheets covered with a damp towel to prevent drying. Brush the sheet lightly with melted butter. Place a second sheet on top and brush again.

Cut the double-layered filo lengthwise into 3 equal strips (for long rolls) or work with full sheets for a tray borek. Place about 2 tablespoons of the cheese (or cheese-spinach) filling near one short end of a strip, leaving a 1/2-inch border. Fold the bottom edge over the filling, then roll tightly away from you to form a cigar-shaped roll. Place seam-side down in the prepared dish. Repeat with remaining strips and sheets, arranging rolls snugly in the dish. (If making a layered tray borek, layer several butter-brushed sheets, spread the filling evenly, then top with another stack of buttered filo sheets and bake.)

Once all rolls are arranged, brush the tops generously with additional melted butter (and a little olive oil if desired).

Whisk together 1 egg and 2 tablespoons milk to make the egg wash. Brush the egg wash over the tops of the borek rolls (or tray). This gives a golden glossy finish.

Bake in the preheated oven for 25–30 minutes, or until the filo is deep golden brown and crisp. If making a thicker tray version, baking may take 30–40 minutes — rotate the pan halfway for even browning.

Remove from oven and let rest for 5–10 minutes. This helps the filling set and makes slicing easier. Serve warm or at room temperature.