Creamy Yogurt and Walnut Burek with Spinach

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Flaky phyllo dough filled with sautéed spinach, creamy yogurt, and toasted walnuts for a savory Balkan-inspired pastry. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs phyllo dough sheets, fresh spinach, plain full-fat yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 phyllo dough sheets
• 10 oz, washed and roughly chopped fresh spinach
• 1 cup plain full-fat yogurt
• 1/2 cup, toasted and chopped walnuts
• 1/2 cup, crumbled feta cheese
• 4 tbsp olive oil
• 1 small, finely chopped onion
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1, beaten egg

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and 1 minced garlic clove, sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 10 oz chopped fresh spinach and cook for 5 minutes until wilted and any liquid evaporates. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly.
3. Step 3: In a mixing bowl, combine the cooked spinach mixture with 1 cup plain yogurt, 1/2 cup crumbled feta, and 1/2 cup toasted chopped walnuts.
4. Step 4: Lightly brush a baking dish with 1 tbsp olive oil. Layer 2 sheets of phyllo dough, brushing each with 1 tbsp olive oil. Spread half the spinach-yogurt filling evenly over the phyllo.
5. Step 5: Cover with 2 more phyllo sheets, brushing each with 1 tbsp olive oil. Spread remaining filling and top with final 2 phyllo sheets brushed with remaining olive oil.
6. Step 6: Brush the top layer with 1 beaten egg to create a golden crust. Score the top into squares with a sharp knife.
7. Step 7: Bake uncovered for 30-35 minutes until the phyllo is crisp and golden brown. Let cool 10 minutes before cutting and serving.