Börek with spinach and pine nuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: main, lunchCuisine: Turkish, Medittarenean




Cooking time


Total time



I do not know why. You wrap something in filo dough and it immediately becomes spectacular. In the end it is a simple dish, but it does not look and taste simple. Spinach becomes the star of the dish, filo dough plays a modest but not unimportant role. All in all, the combination is fatally delicious and a stunning picture on the table.


  • 1 kilo fresh spinach

  • 1 onion

  • 5 cloves garlic

  • 2 packages filo dough (about 500 gram)

  • 1 table spoon allspice

  • 100 gram pine nuts

  • 2 table spoon sesame

  • salt and pepper

  • olive oil and some sunflower oil

Cooking time

  • Remove the filo dough from the freezer and let it thaw.
    Boil the spinach briefly and then drain very well. Squeeze out all the moisture.
  • Finely chop the onion and garlic and fry it until it is nice and brown in a large frying pan. Add the allspice when the mixture is nicely fried. Mix well. Then add the spinach and let it simmer for a while until all the flavors have mixed and the excess moisture has also evaporated a bit.
  • Brown the pine nuts in a dry frying pan.
    Now lay 5 sheets of filo dough on top of each other. If they are a bit torn, put them crosswise on top of each other. Spoon a layer of the spinach mixture widthwise over the dough and roll it up into a ‘snake’. Place along the edge in a greased baking dish. Repeat this. You can arrange the rolls in such a way that it forms a snail’s shell, so to speak.
    When you have placed all the rolls in your baking dish, grease the top with a little sunflower oil and sprinkle the sesame seeds on top.
    Bake for half an hour in a preheated oven at 200 degrees.

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