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6 Serves
77 Mins
8 g
7 g
11 g
Preheat your oven to 190°C and grease a baking dish with a small amount of olive oil.
Ingredients, vitamins, and health benefits
Olive Oil
Feta Cheese
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FrenchVitamin E
2 mg / 15 mgVitamin K
367 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
279 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
486 mg / 4,700 mgSodium
710 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Finely chop the onion and sauté it in a frying pan with olive oil until translucent, then add the fresh spinach and cook until wilted.
Season the spinach mixture with salt and black pepper to taste, then remove from heat.
Layer the phyllo dough sheets in the prepared baking dish, brushing each layer with olive oil, and spread the spinach filling evenly between the layers.
Bake the börek in the oven for approximately 32 minutes or until the top is golden brown and crispy.
Onion
Fresh Spinach
Salt
Black Pepper
Yufka (Turkish Phyllo Dough)
Vitamin A
405 µg / 900 µgVitamin C
23 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
367 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
279 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
486 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g