Creamy Yogurt and Walnut Burek with Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky phyllo dough filled with sautéed spinach, creamy yogurt, and toasted walnuts for a savory Balkan-inspired pastry. This mediterranean-inspired vegetarian ready in about 60 minutes pairs sheets phyllo dough sheets, plain full-fat yogurt, toasted and chopped walnuts 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 40 min Serves 6 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Creamy Yogurt and Walnut Burek with Spinach take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Yogurt and Walnut Burek with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets phyllo dough sheets from drying out.

Can I substitute ingredients in Creamy Yogurt and Walnut Burek with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Yogurt and Walnut Burek with Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Yogurt and Walnut Burek with Spinach?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes