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Spinach & Feta Börek

50 min

Main

Snack

Appetizer

Freezer-friendly

10 ingredients or less

Börek, borek, or burek are pastries found in the Balkans, Middle East and Central Asia. This flaky, crispy pastry is crafted from thin layers of dough and can be filled with a variety of delicious ingredients, including cheese, spinach, and potatoes. Our vegan börek recipe features a mouthwatering filling made with tofu, fresh spinach, and a touch of vegan feta cheese for an extra burst of flavour and creaminess. It’s a delicious lunch or a satisfying snack that offers bites of tradition.

Servings

Total

50 min

Prep

20 min

Cook

30 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Spinach feta filling

  • ½ Tbsp (7 mL)
    vegetable oil
  • 12 oz (350 g)
    firm tofu, crumbled
  • 2 Tbsp (9 g)
  • ¾ tsp
    salt, plus more to taste
  • 4 cups (450 g)
    frozen spinach
  • 2 Tbsp (14 g)
  • ¼ cup (60 mL)
    water

Borek assembly

  • 8
    square (20 cm) sheets of filo pastry
  • 2 Tbsp (28 g)
    unsalted vegan butter, melted
  • 3.9 oz (110 g)
    vegan feta, crumbled

Make your own

Directions

  1. Add the oil to a sauté pan on medium-high heat. When hot, add the crumbled tofu, Greek seasoning, and salt. Cook until lightly golden, about 5 - 8 minutes. Stir often.
  2. Add the frozen spinach and cook for 8 - 10 minutes, or until the spinach has thawed and much of the excess moisture has evaporated.
  3. Whisk the chickpea flour and water together in a small bowl until there are no lumps left.
  4. Add the chickpea flour mixture to the spinach and stir it in. Cook for 1 minute. Set aside to cool off slightly.
  5. Line a baking tray with parchment paper and preheat the oven to 390°F (200°C)*.
  6. Working with one sheet at a time, lightly coat one side of the filo sheet with a bit of the melted butter**.
  7. Scoop up about ⅓ cup of the tofu-spinach mixture. Arrange it in a line along the bottom edge of the filo sheet, then crumble some feta on top.
  8. Gently start rolling the filo sheet to encase the filling.
  9. Place the rolled filo sheets onto the baking tray, shaping it into a spiral. Don't worry if any cracks form. Continue until you've used up all the sheets and the filling.
  10. Lightly brush the top with butter and bake on the centre rack of the oven for 20 - 28 minutes, or until golden on top. Enjoy!

Notes

  • * We used top and bottom heating (not fan-assisted/convection).
  • ** Cover the remaining filo sheets with a damp towel to prevent them from drying out.

Storage

  • Börek is best enjoyed fresh out of the oven for optimal crispiness of the pastry.
  • Store any leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month. Simply reheat in the oven when ready to enjoy to crisp it back up.

Let us know what you think

Watch it step-by-step!

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 38%

square (20 cm) sheet of filo pastry

Proteins 17%

firm tofu

chickpea flour

Fruits & Veggies 45%

frozen spinach

Calcium

firm tofu

Fat

vegetable oil

unsalted vegan butter

vegan feta

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info  

More for the eyes

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Jen :) - Dec. 10, 2024, 3:43 a.m.

Can’t wait to try this! I do have one question: how do you freeze the spinach? Do you mix it with water or can I chop it up and toss it in an ice cube tray as is?
Thanks!

PUL small logo PUL Team - Dec. 10, 2024, 2:29 p.m.

Thanks for your question, Jen! We usually use pre-frozen spinach for convenience, but if you’re freezing fresh, simply chop it and store it in an airtight bag or container - no need to add water. Hope you enjoy the Börek recipe ☺️


laurie - Nov. 28, 2024, 6:55 p.m.

That looks so good! I have a chickpea allergy; is it possible to replace by another kind of flour? Thank you, love your recipes!!

PUL small logo PUL Team - Nov. 28, 2024, 10:47 p.m.

Thank you so much for the kind words, Laurie! We haven't tried it ourselves, but you could try with all-purpose flour, oat flour or even almond flour to achieve a similar binding effect. Let us know if you give the börek recipe a try 🥰

polly - Dec. 11, 2024, 3:34 a.m.

Thanks!

Laurie - Dec. 11, 2024, 4:23 a.m.

It actually worked perfectly, thank you so much! I will totally redo this recipe for the holidays, such a hit!


Catherine Gunst - Oct. 25, 2024, 10:06 p.m.

Super delicious! Even my meat eater husband and fussy toddler loved it!


Mélissa - Oct. 13, 2024, 6:57 p.m.

We loved it !! We never eat that kind of recipe at home!


Nicki minaj - Sept. 24, 2024, 8:08 p.m.

Made it this evening and it was soooo delish! (Was also fun to make haha)!
10/10


leto - Aug. 23, 2024, 5:01 p.m.

Great recipe! I just added garlic to the mix and it was delicious !!


Hanna-Kajsa - Aug. 10, 2024, 4:36 p.m.

This was really easy to make and it’s so simple but delicious and the texture is so crispy. I will definitely do it again!


Francesca - July 21, 2024, 7:14 p.m.

I was a bit discouraged in the beginning because the filo dough fell apart but don’t be irritated by it because it turns out delicious anyways.


Nina - July 21, 2024, 11:33 a.m.

Love this. Thanks Pick Up Limes Team. Looking forward to my weekday lunches. Will add chilli 🤗


Viki - July 16, 2024, 10:58 a.m.

Even though I automatically bought puff pastry instead of filo and had to make do with that, I’m glad to report: this is a great (and forgiving) recipe! 🙏🏼✨

PUL small logo PUL Team - July 16, 2024, 5:11 p.m.

Yayy so happy to hear that the recipe was enjoyed, Viki, thank you! 🫶✨


Samantha - June 15, 2024, 12:52 p.m.

Really yummy. I got frozen filo which was a mistake, after making this I realised that it comes as a fridge option so will go with that next time to avoid having to defrost the pastry. Nonetheless, this was amazing! Will definitely be making this many more times


Ekaterina Reznikova - June 1, 2024, 2:49 a.m.

I have made this for two special occasion meals with non-vegans or vegetarians present. Never mentioned to them that there is tofu inside. Only crumbs were left on the plate.


Nazli - May 1, 2024, 1:08 a.m.

Delicious!! I had big sheets of dough on hand, so I stacked the sheets instead of rolling.

PUL small logo PUL Team - May 1, 2024, 1:31 a.m.

Ooo thanks for the tip, Nazli!


Anisha McClure - April 29, 2024, 1:07 a.m.

Delicious and actually super easy from start to finish. I hate working with phyllo but this was really forgiving even though my phyllo was super cracked. I didn’t have the stuff for Greek seasoning so used some Za’atar instead and it was delicious!!!

PUL small logo PUL Team - April 30, 2024, 7:27 p.m.

Yayy so glad that you enjoyed the recipe, Anisha!


Ericka - April 15, 2024, 2:41 a.m.

Delicious


Emma Granger - April 13, 2024, 8:16 p.m.

It was delicious, everyone loved it!
I used twice the amount of filo sheet (I layered two sheets on top of each other for each rolls so that it was easier to roll and wouldn't crack, also because I had lots of sheet in my packets). Thanks for the recipe as usual!

PUL small logo PUL Team - April 14, 2024, 1:08 a.m.

Ooo thanks for sharing your experience with the börek, Emma!


Krupa Parikh - April 1, 2024, 1:23 a.m.

Relatively easy recipe and looks beautiful


Genesis H - April 1, 2024, 1:03 a.m.

My fillo sheets were a bit bigger than the recipe called for, but they worked just fine. Really yummy!


Katlyn - March 28, 2024, 5:21 p.m.

It was amazing!
It came out perfect, and it was really easy to make. We ended up eating it with some plant-based tzatziki and my mother loved it, too. She asked for the recipe, so we will definiately make it again!

PUL small logo PUL Team - March 29, 2024, 11:03 p.m.

Yayy so happy to hear you enjoyed it, Katlyn!


Mattie - March 24, 2024, 4:46 p.m.

This was delicious! Ended up a little too salty, because I didn’t realize the Greek seasoning I was using included salt so will adjust next time, but will for sure make it again!

PUL small logo PUL Team - March 24, 2024, 8:29 p.m.

So glad you enjoyed the Börek, Mattie! Thanks for sharing your experience with it 🫶


Lotte - March 20, 2024, 7:33 p.m.

Yummy! We would serve it with rice and a salad next time but it was very nice!

PUL small logo PUL Team - March 20, 2024, 11:31 p.m.

A lovely idea to pair it with salad, Lotte!


Csenge Berta-Jenei - March 19, 2024, 4:39 p.m.

It was so delicious with chili sauce!


Sweetboba - March 17, 2024, 11:14 p.m.

very yummy and easy to make, not sure if it was on the salty side because of the feta cheese.


Michelle Roy - March 17, 2024, 2:24 p.m.

This was delicious and so fun to make! My boyfriend loved it as well!


Amélie Labrie - March 15, 2024, 12:38 p.m.

So so good


alice - March 13, 2024, 10:36 a.m.

Délicieux! Merci Pick Up Limes!


Shawna - March 11, 2024, 4:47 p.m.

Made this together with the grape salad and let me just say, my husband has never eaten something so fast. We both loved it!! So much flavor happening!

PUL small logo PUL Team - March 11, 2024, 8:27 p.m.

Yay we're so thrilled that the Börek was enjoyed, Shawna - thank you!


Shane T. - March 11, 2024, 10:29 a.m.

WOW this was incredible!