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Spinach & Feta Börek
50 min
Main
Snack
Appetizer
10 ingredients or less
Freezer-friendly
Servings
Total
50 minPrep
20 minCook
30 minContains
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
Spinach feta filling
-
½ Tbsp (7 mL)vegetable oil
-
12 oz (350 g)firm tofu, crumbled
-
¾ tspsalt, plus more to taste
-
4 cups (450 g)frozen spinach
-
¼ cup (60 mL)water
Borek assembly
-
8square (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
- 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.
- Add the frozen spinach and cook for 8 - 10 minutes, or until the spinach has thawed and much of the excess moisture has evaporated.
- Whisk the chickpea flour and water together in a small bowl until there are no lumps left.
- Add the chickpea flour mixture to the spinach and stir it in. Cook for 1 minute. Set aside to cool off slightly.
- Line a baking tray with parchment paper and preheat the oven to 390°F (200°C)*.
- Working with one sheet at a time, lightly coat one side of the filo sheet with a bit of the melted butter**.
- 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.
- Gently start rolling the filo sheet to encase the filling.
- 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.
- 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.
Leave a comment
Super delicious! Even my meat eater husband and fussy toddler loved it!
We loved it !! We never eat that kind of recipe at home!
Made it this evening and it was soooo delish! (Was also fun to make haha)!
10/10
Great recipe! I just added garlic to the mix and it was delicious !!
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!
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.
Love this. Thanks Pick Up Limes Team. Looking forward to my weekday lunches. Will add chilli 🤗
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! 🙏🏼✨
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
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.
Delicious!! I had big sheets of dough on hand, so I stacked the sheets instead of rolling.
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!!!
Delicious
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!
Relatively easy recipe and looks beautiful
My fillo sheets were a bit bigger than the recipe called for, but they worked just fine. Really yummy!
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!
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!
Yummy! We would serve it with rice and a salad next time but it was very nice!
It was so delicious with chili sauce!
very yummy and easy to make, not sure if it was on the salty side because of the feta cheese.
This was delicious and so fun to make! My boyfriend loved it as well!
So so good
Délicieux! Merci Pick Up Limes!
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!
WOW this was incredible!