Börek
Discover a comforting Turkish staple with our börek recipe. In this rendition, the filling combines cumin-scented spinach, mint, and white cheese, wrapped in delicate filo and baked into golden, crisp spirals. Finished with sesame seeds and served warm, they are a delicious choice for a light lunch, a party snack, or a relaxed evening meal.
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Ingredients
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150 g
Butter
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2
Garlic cloves, finely chopped
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300 g
Frozen whole-leaf spinach, thawed
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1 tsp
Ground cumin
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30 g
Fresh mint leaves, finely chopped
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8 sheets
Filo pastry
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20 g
Sesame seeds
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Salt
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Pepper
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Instructions
Filling
Börek
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Prevent soggy börek and squeeze out as much liquid as you can from the spinach once it has thawed. Press it in a fine sieve using the back of a spoon, or wrap it in a clean tea towel and twist it until no more water comes out. Too much moisture in the filling will make the pastry wet and stop it from crisping in the oven.
Work on a clean surface and roll the filled filo gently but tightly, keeping the shape even along the length. Once rolled, take one end and start shaping it into a snail-like coil to form a perfect spiral. If the pastry cracks slightly, brush a little butter over the area to help it stick. Use both hands to shape and support it as you go, so it stays compact and does not tear.
Use thin, fresh filo pastry made for baking or savoury use. The sheets should be flexible, without cracks, and fully thawed before use. Keep them covered with a clean, slightly damp tea towel while you work to stop them drying out and becoming brittle. If you want a result closer to traditional Turkish börek, brush each filo sheet lightly with water before layering with butter. This softens the texture and helps it resemble yufka, which is slightly thicker and less crisp than filo once baked.
FAQ: Questions about börek
Whether you are making börek again or giving it a try for the first time, a few things might still need clearing up. We have gathered the most frequent questions and answered them below to make the process smoother.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Rinse it well, then cook it briefly in a pan until it softens and reduces in volume. Once cooled, squeeze out as much liquid as you can, the same way you would with frozen spinach. You will need around 600–700 grams of fresh spinach to match the amount in the recipe.
How do I stop filo pastry from drying out while working with it?
Stop filo pastry from drying out while working with it by laying a clean, slightly damp tea towel over the sheets. Only uncover one at a time as needed, keeping the rest protected underneath. Once exposed to air, filo can dry out in minutes and start to crack, making it much harder to use.
Can I make börek ahead of time?
Yes, you can make börek ahead of time and keep it unbaked in the fridge, as the filo pastry firms up, making it easier to handle and bake later. Shape the spirals and place them on a lined tray, then cover loosely with cling film. They will hold well for up to 24 hours. For the best result, brush with butter and sprinkle with sesame seeds just before baking. Börek is also freezer-friendly. Simply freeze the unbaked spirals on a tray until solid, then transfer them to a sealed container or freezer bag. Bake straight from frozen, adding 5–10 minutes to the baking time.
Can I use a different shape instead of spirals?
Yes, you can shape börek in other shapes than spirals. Roll them into long, cigar-shaped logs, fold them into triangles similar to samosas, or layer the filo in a tray for a pie-style version. The baking time may vary depending on the style. Smaller versions like triangles or cigar-shaped rolls often need a few minutes less in the oven, while a tray-style börek may need 5–10 minutes more to bake through evenly.
Nutritional values
Nutritional value, per
1982 Kcal
| Fibre | - | 10.2 gram fibers |
| Protein | 7.4 | 36.2 gram |
| Fat | 58.9 | 131.9 gram |
| Carbohydrates | 33.7 | 164.6 gram |
Recommended information
Serving suggestion
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Delicious homemade börek any time of day
Nothing beats the smell of freshly baked börek filling the kitchen. These homemade delights are out-of-this-world tasty and give you a chance to create a flexible bake that suits any moment of the day. You can enjoy it fresh out of the oven for breakfast, slice into it at lunch, or serve it warm in the evening. It also happens to be one of those bakes that is easy to pack and take with you, for work, school, a picnic, or wherever you feel like having a golden snack. Whether you serve it warm or enjoy it cold, börek holds onto its flavour and charm long after it leaves the tray.
Fresh and creamy spinach and cheese filling
What makes börek so enticing is the hidden surprise in the middle, just ever so slightly hinted at beneath the golden layers of filo. We went for a classic filling of spinach and white cheese, one that delivers both freshness and creaminess in every slice. Spinach works especially well thanks to how it absorbs flavour, soaking in the piquancy of garlic and the warmth of cumin as it cooks. Once heated, it turns delightfully silky, easily folding into the cheese.
As for the white cheese itself, it provides a creamy texture, while its salty tang sharpens the earthiness of the spiced spinach. It is no wonder this particular combination has become such a reliable favourite.
Airy and flaky filo pastry dough
Börek owes much of its charm to the filo pastry, which bakes into layers that are crisp and airy simultaneously. Once baked, the pastry turns golden brown and brittle on the edges, while staying tender where it meets the centre. It encases the filling completely, wrapping it in thin, almost translucent layers that hold everything in place. A scattering of sesame seeds across the top adds even more crunch and leaves behind a gentle nutty note in every slice.
A time-tested Turkish tradition
While we often think of it as a staple in Turkish kitchens, börek’s story goes back much further. Its roots trace back to the Ottoman Empire, where it was already well established by the 15th century. As the empire expanded, so did börek, taking on new forms and names in different regions.
You will now find it as burek in the Balkans, bourekas in parts of the Middle East, and with local variations across North Africa. With our homemade börek recipe, you will be baking the same kind of crisp, flaky spirals you might spot on a plate in Istanbul, Zagreb, or Algiers.
Carry on exploring flavours from around the world once the börek is baked. Start by staying in Turkey with our aromatic menemen, then take a trip to Italy for a proper Neapolitan pizza, and finish in Asia with our Korean fried chicken coated in a fiery glaze.
Enjoy on its own or with simple sides
Börek is often enjoyed on its own, warm and freshly baked, and that alone is usually satisfying. Still, while it is in the oven, there is time to put together a few simple sides.
A bowl of plain yoghurt or a spoonful of strained yoghurt with a drizzle of olive oil is a common choice, either for dipping or to eat with a spoon between bites. Some serve it with fresh tomato slices or a chopped cucumber salad, tossed lightly with lemon juice, while in many places, it is also eaten alongside a cup of black tea, primarily for breakfast or lunch.
Introduce new, adventurous flavours
Once you have tried the classic börek, it is easy to start experimenting with new ingredients. Keep the spinach mixture and simply layer in a few extras. Finely chopped onion introduces sweetness once softened, chilli flakes add a pleasant heat, and fresh parsley contributes a mild, peppery note that pairs well with the freshness of the mint.
Or go further and try a completely different filling. A popular option is to use only white cheese for a sharper, more tangy flavour. Meat fillings are common too, often made with minced beef or lamb, slowly cooked with onions and spices until savoury and rich. For a veggie-based version, try grated courgette, mashed potato with spring onions, or even a mix of cooked lentils and herbs for something softer and more earthy.
