Squeeze the filling
Spinach must be squeezed well. Too much liquid makes the dough layers soft.
Turkish Recipe
Börek
For this Börek, dough sheets are spread with a mild yoghurt-egg sauce, loosely filled and baked. Do not let the filling be too wet, so that the bottom does not soften and the edges remain crisp.
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 sheets dry out and to moisten each layer sparingly.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Börek
Börek succeeds with yufka or filo dough, a juicy cheese-spinach filling and a yoghurt-egg mixture that joins the layers together. The oven makes the surface golden brown and crispy.
Ingredients
6 servings
Method
-
1
Prepare stuffing
Squeeze spinach well and chop coarsely, then mix with crumbled cheese, parsley, a little salt and pepper.
-
2
Stir in sauce
Mix the eggs, yoghurt, milk and oil until smooth, moistening the dough sheets but not watery.
-
3
Boerek
Butter a mould. Insert yufka or filo dough in layers, spread each thinly with sauce and spread the filling between.
-
4
Sprinkle surface
Spread the last layer of dough with sauce, sprinkle with sesame seeds and black cumin and leave to rest for 10 minutes.
-
5
Golden Brown Bake
Bake at 180 degrees above / below heat for 30 to 35 minutes until the Börek is crispy and golden brown. Leave to cool briefly before cutting.
Kitchen know-how
Tips for Börek
Cover the dough
Yufka and filo dough dry out quickly. Store unused leaves under a slightly damp cloth.
Rest for a moment
Wait 10 minutes after baking, then cut Börek clean and the filling remains stable.
Variations
How to adapt this recipe
Leave out the spinach and mix the feta with parsley or dill, so that the filling remains prepared very quickly.
Fry the minced meat with onion, peppers and spices until crumbly and allow to cool completely before it comes between the dough sheets.
Nutrition per serving
510kcal
43.0 gCarbohydrates
18.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Börek
Yufka is classic and a little more robust. Filo dough also works, but dries out faster and should be covered while working.
Yes, Börek can be refrigerated for a few hours, layered and left to rest at room temperature for 10 minutes before baking.
The filling was probably too wet or the sauce spread too generously. Squeeze out the spinach well and moisten the layers only thinly.
Yes, Börek tastes warm, lukewarm and cold. To get the best crust, heat it up in the oven instead of the microwave.
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