Spinach & Feta Börek

Ingredients

• 7.5 mlvegetable oil
• 350 gfirm tofu
• 30 mlGreek seasoning mix
• 3.75 mlsalt
• 4 cups (about 600 g)frozen spinach
• 16 gchickpea flour
• 60 mlwater
• 8 sheets (20 cm square each)filo pastry
• 28 gunsalted vegan butter
• 110 gvegan feta

Instructions

1. 1

   Cook the tofu

   Heat the oil in a sauté pan over medium-high heat. Once hot, add the crumbled tofu, Greek seasoning and salt. Cook for about 5–8 minutes, stirring often, until lightly golden.

2. 2

   Cook the spinach

   Add the frozen spinach and cook for 8–10 minutes, until thawed and much of its excess moisture has evaporated.

3. 3

   Mix the binder

   Whisk the chickpea flour and water in a small bowl until smooth, with no lumps.

4. 4

   Thicken the filling

   Stir the chickpea flour mixture into the spinach and cook for 1 minute. Set the filling aside to cool slightly.

5. 5

   Prepare the oven

   Line a baking tray with parchment paper and preheat the oven to 200°C (400°F).

6. 6

   Butter the filo

   Work with one sheet at a time, lightly coating one side of each filo sheet with a little melted vegan butter.

7. 7

   Add the filling

   Scoop up about ⅓ cup of the tofu and spinach mixture and arrange it in a line along the bottom edge of the filo. Crumble some vegan feta over the filling.

8. 8

   Roll the pastry

   Gently roll the filo sheet around the filling to enclose it.

9. 9

   Shape the spiral

   Place the rolled filo on the prepared tray and shape it into a spiral. Cracks are fine. Repeat with the remaining sheets and filling.

10. 10

    Bake until golden

    Lightly brush the top with vegan butter. Bake on the centre rack for 20–28 minutes, until golden on top.

What is börek?

Börek is a family of filled pastries found across the Balkans, the Middle East and Central Asia. It is commonly made with thin pastry and can be shaped or filled in many ways.

This version layers tofu, spinach and vegan feta inside filo, then coils the filled sheets into a spiral. Cooking moisture out of the spinach helps the pastry bake crisp rather than soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 16g protein, 34g carbs, 20g fat.

The filo and chickpea flour provide most of the carbohydrates, while vegan butter and feta contribute much of the fat. Tofu and vegan feta supply protein; serving a portion with a fresh salad or vegetables adds a lighter, crisp contrast to the pastry.

Building a savoury filling

Tofu: Crumbling it gives the filling a texture that sits neatly inside the filo, while browning it with the seasoning develops a savoury base.

Spinach: Frozen spinach is convenient here, but it releases water as it cooks. Let that moisture evaporate before adding the chickpea flour mixture.

Vegan feta: Add it over the filling before rolling so its salty, tangy flavour is spread through the pastry.

Why chickpea flour helps

Smooth mixture: Whisk the chickpea flour and water until no lumps remain, then stir it into the spinach filling.

Short cook: Give the mixture 1 minute in the pan, as directed, then let the filling cool slightly. This helps it hold together for rolling and makes it easier to handle.

Handling filo

One sheet at a time: Keep the work focused on a single sheet as you butter, fill and roll it. Filo is delicate, so handle it gently.

Light coating: Brush a thin layer of melted vegan butter over one side rather than soaking the pastry. The recipe also uses a final brush on the shaped spiral before baking.

Shaping and checking

Loose spiral: Arrange each roll into a spiral on the lined tray and continue until the sheets and filling are used. Small cracks in the filo are not a problem.

Golden finish: Bake for 20–28 minutes at 200°C, checking towards the end of the range. The visual cue in the recipe is a golden top.

Serving the börek

Serve the spiral warm as a lunch or snack. Cut it into portions once it is on the tray or after it has been transferred to a serving plate.

A fresh salad or sliced vegetables make a simple accompaniment. Their crisp texture contrasts with the flaky pastry and soft filling.

Recipe notes & tips

• Let the spinach cook until much of its excess moisture has evaporated before adding the flour mixture.
• Whisk the chickpea flour and water thoroughly so the binder is smooth.
• Melt the vegan butter before brushing it lightly over the filo.
• Fill and roll the filo one sheet at a time to keep the pastry manageable.
• Do not worry about small cracks when shaping the rolls into a spiral.
• Check the pastry near the end of the baking time for a golden top.

Variations

• Herb finish: Serve with chopped fresh herbs for a bright contrast.
• Extra seasoning: Adjust the Greek seasoning to suit your preferred savoury intensity.
• More greens: Add another leafy green alongside the spinach, keeping the filling cooked down before rolling.
• Individual rolls: Arrange the filled filo rolls separately on the tray rather than forming a spiral.
• Tangy side: Pair each portion with a crisp salad dressed with lemon.

Common mistakes to avoid

• Wet filling: The pastry can turn soft; cook the spinach until much of its excess moisture has evaporated.
• Lumpy binder: Whisk the chickpea flour and water until smooth before adding it to the pan.
• Rough handling: Filo can crack; work gently with one sheet at a time.
• Too much butter: A heavy coating can make the pastry greasy; brush it lightly.
• Overbaking: The pastry can become too dark; check for a golden top within the 20–28 minute baking time.

How to store

Refrigerate leftover börek in an airtight container and eat within 3 days. Reheat in an oven until warmed through and crisp; the microwave may soften the filo.

Frequently asked questions