• Serves 2
  • 50 minutes
  • Difficulty Medium
  • 8 Ingredients


A tasty savoury treat for those who love pastry.

Ingredients (serves 2)

  • 1 sheet Puff pastry
  • 10 oz box Frozen spinach
  • 1 teaspoon Cumin powder
  • 2 cloves Garlic
  • 2 tablespoons Chopped fresh parsley
  • Pinch Nutmeg
  • 1/4 cup Crumbled feta
  • 1 tablespoon Olive oil


  1. Thaw the puff pastry and the frozen spinach. Once the spinach is thawed, squeeze out all the water from it and set aside.
  2. Preheat oven to 190 degrees Celsius.
  3. Unfold the puff pastry sheet onto a lightly floured surface. Using the rolling pin, flatten and roll out the pastry a little. Then, leaving a small border all around the puff pastry sheet, prick the inside of the sheet with a fork. Pricking the pastry sheet will ensure it doesn’t puff up during baking. We only want the unpricked border to puff up.
  4. Heat a pan with the oil. Add the garlic. When it sizzles, add the cumin powder to the oil and turn off heat immediately. Now add the nutmeg, parsley or oregano and spinach to the pan. Add salt and pepper (keeping in mind that the feta cheese is salty). Using your fingers, mix the ingredients together.
  5. Spread the spinach mixture onto the pastry sheet. Make sure you don’t go over the pricked border. Crumble feta cheese over the spinach.
  6. Bake in oven for 15 minutes.


Traditional borek (or burek) is similar to spanakopita – spinach encased in phyllo dough. This recipe is my take on borek. I made an open-faced pie. This way, you get more of the spinach filling and its quicker than wrapping the filling in the pastry dough. Once you thaw the puff pastry sheet, this is a really quick and easy dish to make.

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