Here is a simple and accurate recipe for the spinach–cheese filo rolls shown in your picture — crispy outside, soft and delicious inside.
Crispy Spinach & Cheese Filo Rolls (Börek Style)
Ingredients
For the dough/layers:
6–8 sheets filo pastry (or yufka)
100 g melted butter or 70 ml oil (or mixed)
1 egg (optional, for brushing)
For the filling:
400–500 g fresh spinach, chopped
1 medium onion, finely chopped
200 g feta cheese (or ricotta+feta mix)
1 tbsp oil
Salt & pepper
Optional: paprika, garlic, dill, parsley
Instructions
1. Prepare the filling
Heat 1 tbsp oil in a pan.
Add the chopped onion, sauté until soft.
Add the spinach and cook until wilted (2–3 minutes).
Remove from heat and let cool.
Add the feta cheese, salt, pepper, herbs.
Mix well.
2. Prepare the pastry layers
In a bowl, mix melted butter + a splash of oil.
Lay 1 filo sheet on the counter and brush with the butter mixture.
Add another sheet on top → brush again.
Repeat until you have 3–4 layers.
(Just like in the picture where the sheets are brushed in a round pan.)
3. Add filling & roll
Place a line of spinach–cheese filling along one edge.
Roll the pastry into a tight log.
Transfer to a baking tray lined with parchment.
Brush the tops with remaining butter (and egg if you want a golden finish).
4. Bake
Temperature: 180°C (356°F)
Time: 25–30 minutes
Bake until golden, crispy, and flaky.
Tips
You can replace butter with olive oil for a lighter version.
Add mozzarella for a cheesy, stretchy filling.
These freeze beautifully before baking!
