Spinach & Feta Borek Pie

Nothing beats a slice of Borek for Saturday Brunch. Served with a side of Labneh and homemade pickles, this is a forkin' crowd pleaser.

Serves 4-6 (as a Main)
Forkin’ Moderate


300g Filo Pastry, 1 pack
500g Baby Spinach
1 Garlic Clove, thinly sliced
1 Medium Small White Onion, thinly sliced
1/2 Cup Olive Oil
Salt, pepper
200g Feta, crumbled
100g Grated Mozzarella cheese
1 ½ cup of milk
2 eggs
1 tsp. Nutmeg
White & Black Sesame Seeds, for garnish



  1. Preheat the oven to 170c.
  2. In a mixing bowl, whisk the milk, eggs 1/4 cup olive oil, salt, pepper & nutmeg – this is the Borek sauce.
  3. In a medium pan, warm a glug of olive oil, add the garlic & onion. Cook for 5 mins on a medium high heat
  4. Next, add the spinach, season with salt and pepper, cook for 3 to 5 minutes and mix well. The goal is to overcook the spinach, but to keep it green – remove from the heat and CHILL DOWN the spinach.


  1. First, brush the base of a shallow 24cm round cake tin with olive oil.
  2. Layer 4 sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish.
  3. Take another 4-filo sheet, dip them into the borek sauce and arrange them as a first layer.
  4. Add the spinach mix, spread evenly, top it with the feta and mozzarella.
  5. Cover with another 2 filo sheets and liberally brush these with the borek sauce.
  6. Close the borek with the overlapped filo sheets, brush lightly with olive oil and sprinkle sesame.
  7. Bake for 35 Min or until dark golden-brown colour.
  8. Serve with love and best served with a side of labneh and homemade pickles.