squeeze dry Fill
Spinach must be squeezed dry well. Too much liquid makes the dough layers soft.
Turkish Recipe
Börek
For this Börek dough leaves are coated with a mild yoghurt egg sauce, filled loosely and baked. The filling must not be too wet, so that the bottom does not become soft and the edges remain crispy.
Total time
1 hr
Calories
510 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Börek with cheese, spinach and crispy dough layers
Börek is ideal if you want to prepare a Turkish oven dish. The combination of salty cheese, spinach, parsley and crispy dough tastes warm and lukewarm. It is crucial not to let the dough leaves dry out and to moisten each layer sparingly.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Börek
Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.
Ingredients
6 servings
Method
-
1
Prepare Filling
squeeze dry spinach well and chop roughly. Mix with crumbled cheese, parsley, little salt and pepper.
-
2
Mix sauce
Mix the eggs, yoghurt, milk and oil smoothly. The mixture should moisten the dough leaves, but not be watery.
-
3
Borek layers
Put on Yufka or filo pastry in layers, apply thinly with sauce and distribute the filling in between.
-
4
Sprinkle surface
Sprinkle the last dough layer with sauce, sprinkle with sesame and black cumin and leave to rest for 10 minutes.
-
5
Bake golden brown
Bake at 180 degrees top/bottom heat for 30 to 35 minutes until the Börek is crispy and golden brown. Allow to cool briefly before cutting.
Kitchen know-how
Tips for Börek
Cover dough
Yufka and filo pastry dry quickly. Store unused leaves under a slightly damp cloth.
Let it rest for a while
After baking wait 10 minutes. Then, Börek can be cut cleanly and the filling remains stable.
Variations
How to adapt this recipe
Leave out spinach and mix feta with parsley or dill. The filling is then prepared very quickly.
Fry minced meat with onion, peppers and spices crumbly and let cool completely before it comes between the dough leaves.
Nutrition per serving
510kcal
43.0 gCarbohydrates
18.0 gProtein
29.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Börek
Yufka is classic and somewhat more robust. filo pastry also works, but dries out faster and should be covered during work.
Yes, Börek is ready to stand in the refrigerator for a few hours. Leave to rest at room temperature for 10 minutes before baking.
The filling was probably too wet or the sauce too generously distributed. squeeze dry spinach well and moisten the layers only thinly.
Yes, Börek tastes warm, lukewarm and cold. For the best crust warm up briefly in the oven instead of in the microwave.
Keep cooking