German🍞 Bread & bakery

Spinach and Feta Börek

Name: Spinach and Feta Börek
Total time: 2 h
Yield: 4 servings
Cuisine: German
Ingredients: 500 g wheat flour (Type 550); 300 ml water (lukewarm); 10 g salt; 150 g butter; 50 ml cooking oil (rapeseed or sunflower oil); 500 g spinach; 250 g feta cheese; 2 onion; ½ tsp sweet paprika powder; 1 tbsp tomato paste; ~1 tsp black pepper

⏱ 120 min🍽 Serves 4

A German-style savory pastry roll made with tissue-thin hand-pulled dough layered with butter and oil, filled with sautéed spinach and feta cheese, then baked until golden and crispy.

Adapted from a video by Thomas kocht

Börek selber machen - mit Spinat und Schafskäse

Watch on YouTube

Ingredients

wheat flour (Type 550)500 g
water (lukewarm)300 ml
salt10 g
butter150 g
cooking oil (rapeseed or sunflower oil)50 ml
spinach500 g
feta cheese250 g
onion2
sweet paprika powder½ tsp
tomato paste

Steps

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1
Combine flour and salt in a bowl. Add most of the lukewarm water (reserve about 20 ml), and mix by hand. Adjust water as needed for dough consistency. Knead for about 10 minutes until the dough becomes smooth and elastic.
2
Cover the dough and let it rest for 10 minutes. Meanwhile, dice the 2 onions.
3
Divide the dough into 4 portions and gently shape each into a round ball in your palm. Cover and let rest for 10 minutes.
4
Melt the butter and mix it with the cooking oil. Set aside.
5
Coarsely chop the spinach.
6
Spread a layer of the butter-oil mixture on a plate. Take one dough portion, gently flatten it, place on the plate, and brush with more butter-oil. Stack all 4 portions, brushing between each layer. Cover and let rest for 1 hour.
7
Heat some of the butter-oil mixture in a pan and sauté the diced onions over low heat until soft and translucent. Add paprika powder, black pepper, and tomato paste (if using). Add the spinach and cook for 2–3 minutes until the spinach is wilted and any excess liquid has evaporated. Taste and season carefully (remember the feta is already salty). Transfer to a shallow pan to cool.
8
Once the spinach has cooled, crumble the feta cheese into it and mix well.
9
Grease the work surface with the butter-oil mixture. Take one stack of dough layers and gently stretch it into a thin sheet (like strudel dough). Distribute the spinach-feta filling evenly over the surface without overloading. Trim away the thick edges.
10
Roll the dough sheet into a spiral or cylinder and place on a baking tray lined with parchment paper. Repeat with the remaining 3 dough stacks to form 4 börek rolls.
11
Brush the börek generously with melted butter. Bake in a preheated 180°C (350°F) oven with top and bottom heat for 30–40 minutes until golden brown and crispy.
12
Remove from the oven and let cool slightly before serving.

Spinach and Feta Börek

Ingredients

Steps

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