Recipe: feta and spinach boregi from Arabica

Thursday, November 7, 2019 - 17:12

Arabica started life as a market stall, fuelled by founder James Walters’ travels across the Middle East. Now a regular fixture at our weekly food market, they share our passion to expand the culinary horizons of Londoners.

Here Walters shares the recipe for one of their most popular dishes, the feta and spinach böreği. The böreği, also known as the börek, are baked filled pastries made of a thin flaky filo which are common throughout the Balkans and the Middle East. They can be prepared in a large pan and cut into portions after baking or like in this recipe, made as individually rolled pastries. Traditionally served at afternoon tea gatherings, this dish is sure to impress your guests.

Find out how to make this delicious vegetarian winter warmer below.

feta and spinach boregi

Arabica: feta and spinach boregi

for the filling:

  • 250g spinach, washed, roughly chopped, squeezed to remove the water
  • 200g feta cheese, crumbled
  • 2 eggs, whisked
  • 2 spring onions, finely sliced
  • 1 tsp nigella seeds
  • ¼ tsp ground nutmeg
  • 2 tbsp dill stalk, finely chopped
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

for the böreği:

  • 5 filo pastry sheets
  • 50g butter ghee (or clarified butter)
  • 1 egg, whisked for the egg wash
  • a sprinkling of poppy seeds



  1. Preheat the oven to 190C/375F/gas mark 5 and line a large baking tray with baking parchment.
  2. Add all the filling ingredients to a bowl, mix well and refrigerate for 30 mins before use. The egg will set and bind the filling together.
  3. Open the packet of filo pastry. Lay them on a dry surface and cover with a damp tea towel. This will minimise the chance of the ultra-thin pastry drying out and cracking when you roll it. Working with one filo sheet at a time, place on a dry surface with the long edge facing you.
  4. In the bowl, roughly divide the filling into five portions. Place the filling along the longest edge, leaving about 2cm of room at each end. Carefully roll into a long sausage shape and generously brush with butter ghee. Then, gently arrange the long sausages into tight coils. Repeat for all five filo pastries.
  5. Place on a baking tray, brush with the beaten egg and sprinkle with poppy seeds. Bake for 30 minutes or until golden brown.
  6. Transfer to a serving dish and sprinkle with chopped dill.




Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

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