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Martha Collison's feta, parsley & spinach börek

Feta, parsley & spinach börek

Börek are delicious Turkish pastry parcels made from crunchy filo pastry. Martha Collison's version is stuffed with a lemony feta and spinach filling and served with a parsley dip.

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  • Makes18
  • CourseStarter
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins

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  • 270g pack Jus-Rol 6 Filo Sheets
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp ground cumin or Cooks’ Ingredients Herby Zaatar
  • 250g feta cheese
  • 150g spinach, roughly chopped
  • ½ x 25g pack parsley, finely chopped
  • ½ x 25g pack mint, leaves only, finely chopped
  • ½ Finely grated zest and juice of lemon
  • 1 large Waitrose British Blacktail Egg, beaten
  • 75g butter


  • 100g Greek yogurt
  • ½ Finely grated zest and juice of lemon
  • ½ x 25g pack parsley, finely chopped


  1. Preheat the oven to 200°C, gas mark 6 and line 2 baking trays with baking parchment. Remove the pastry from the fridge.

  2. Warm the olive oil in a small frying pan over a medium heat and add the garlic. Fry for 1 minute or until softened and starting to go brown, then stir in the cumin or zaatar and remove from the heat.

  3. Crumble the feta into a large bowl and add the fried garlic mix, spinach, chopped herbs and lemon zest. Stir to combine, then add the juice and the egg and mix again until everything is combined. Season.

  4. Melt the butter in the frying pan you used to fry the garlic (don’t worry if you get specks in the melted butter, they make it more flavoursome).

  5. Unroll the filo pastry so that all the sheets are directly on top of one another in a block. Slice the pastry lengthways into 3 rectangles, cutting through the layers to form 18 long strips in total.

  6. To assemble the börek, lay out a strip of pastry and brush with butter. Place a heaped teaspoon of mixture into the bottom corner of the filo. Fold the pastry and filling over to create a small triangle concealing the filling. Continue to flip the triangle across the pastry strip like you are making a samosa, until the filling is covered and the pastry is used up. Repeat with the remaining filling and pastry.

  7. Arrange on the baking trays and brush with any remaining melted butter before baking for 20-25 minutes, until golden brown. Meanwhile make the dip. Beat together all the ingredients in a bowl and season. Serve the börek hot or cold with the lemon parsley yogurt dip on the side.


Typical values per item when made using specific products in recipe


559kJ/ 134kcals



Saturated Fat












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5 out of 5 stars1 rating