Rainbow Chard & Feta Cheese Börek

Rainbow Chard & Feta Cheese Börek

Serves: 8 people
Prep Time: 30 minutes
Cooking Time: 30 minutes
Rainbow Chard & Feta Cheese Börek


Chard and Feta Filling:
  • 2 tablespoons olive oil
  • 1 onion, peeled
  • 1 clove garlic, peeled
  • 1 teaspoon cumin
  • Salt & freshly ground black pepper
  • 100 g / 4 handfuls rainbow chard (or swiss chard)
  • A small handful fresh parsley
  • 2 tablespoons lemon juice or 1 teaspoon sumac
  • 200 g / 1 1/2 cup feta cheese
Egg Wash:
  • 2 eggs
  • 250 ml / 1 cup plain unsweetened yogurt
  • 5 tablespoons olive oil
To Assemble:
  • 8 small sheets yufka or 16 sheets phyllo dough (or 8 sheets rice paper)
  • Black and white sesame seeds or nigella seeds


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Got a craving for something crunchy, savory, and maybe a little bit cheesy? Then have we got a recipe for you. Introducing the Rainbow Chard and Feta Cheese Börek!

Savory Swiss chard, tangy feta cheese, and some warm spices all wrapped up in a crispy dough. Are you drooling yet? This tasty snack is common in Turkey and typically sold in little corner shops. But don’t jump on a plane yet! With this recipe, you can enjoy these savory hand pies in the comfort of your own home.

This recipe is the perfect thing to make for a summer BBQ, or if you decide to host a cocktail party and want to offer something a little fancier than chips and salsa. Don’t be intimidated by the fancy name and sophisticated ingredients! This dish is as easy to make as it is delicious to eat.

You probably already have most of these ingredients in your pantry right now, and if you don’t, you should be able to find everything at your local supermarket. Traditional börek is made with a dough called “yufka” which you probably won’t find easily. No worries! Yufka is very similar to phyllo dough, so feel free to use it as a substitute.

Another fantastic thing about this recipe is its ability to accommodate any diet. Are you gluten-free? Not a problem. Just use rice paper instead of phyllo! Vegan? Still no issue! Get some vegan feta cheese and swap the egg wash for plant-based milk mixed with a little lemon. Can’t find Swiss chard anywhere? Just grab some spinach instead. See? You have absolutely no reason not to make this recipe!

Once you’ve got all your ingredients and any potential substitutions assembled, it’s time to chop! Get that onion, garlic and Swiss chard sliced and diced and into the frying pan with a little olive oil. Once the chard is wilted and soft, transfer the whole mess to a bowl and mix in the parsley, lemon juice, and feta. Boom! You’re already halfway done!

Now comes the trickiest part of the recipe; dealing with phyllo dough. One of the reasons why phyllo dough is so deliciously flakey and crunchy when it’s cooked it because it’s super thin! After you’ve sliced the dough and begin assembling the böreks, make sure that the phyllo doesn’t sit too long and dry out. Keep everything covered with a slightly damp cloth and try to work as quickly as possible!

It’s assembly time! We know you’re excited (and hungry!), but it’s a good idea to wait until the Swiss chard mixture has cooled a bit before diving your hands into it. Once everything is cool to the touch, scoop a couple of tablespoons of the filling onto each phyllo slice. Tuck in the edges so everything doesn’t dribble out while you cook, and roll those babies up! If you space everything out just right, you should get at least eight böreks!

Now all that’s left to do is gently brush them with the egg wash, top them with some sesame seeds, and pop them in the oven! Less than thirty minutes later, you’ve got fresh Rainbow Chard and Feta Cheese Börek!

  1. Preheat the oven to 200°C / 400°F bake mode and grease a baking tray or line it with parchment paper. To make the filling, heat the oil in a large frying pan on medium-low heat.
  2. Finely chop onion and garlic, transfer them to the pan along with cumin and salt and sauté for 5 minutes or until the onion begins to soften.
  3. Chop the chard (finely chop the stalks and coarsely chop the leaves) and add to the pan along with parsley, season to taste with salt and pepper and sauté for a few more minutes or until the chard starts to wilt.
  4. When the chard is cooked, remove from the heat, stir through the parsley and lemon juice and set aside to cool slightly, before stirring through the feta.
  5. To prepare the egg wash, crack the eggs into a medium-sized bowl, add the rest of the ingredients, and whisk together. Add a few tablespoons to the filling and stir around, set aside the rest.
  6. To assemble, cut the Yufka dough or phyllo dough into 20 cm x 25 cm / 8 inch x 10 inch rectangles and place on a clean work surface. Brush the sheet with the egg wash and spread some of the filling out evenly in a line at the bottom of the sheet.
  7. Fold in the edges and then gently roll the sheet into a log. Repeat with the rest of the sheets and filling.
  8. Transfer to the tray. Brush the Börek with the last egg wash and bake for about 25-30 minutes or until golden and crunchy.