Spinach and Feta Borek

Preparation info
  • Makes


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

These make excellent vegetarian finger food – hot, crunchy, buttery, with the salty kick of feta. They don’t keep very well, but there are unlikely to be leftovers. I like to serve them to accompany drinks. Just make sure they are warm rather than oven-hot.


  • 6 sheets filo pastry
  • 550 g fresh spinach
  • 150 g


  1. Heat the oven to 220°C/fan 200°C/gas mark 7. Line a large baking tray with baking parchment. Put a clean, damp cloth over the filo pastry to prevent it from drying out.
  2. Wash the spinach, then put it in a large saucepan with the water still clinging to its leaves. Cover the pan, set it over a medium heat and