Börek

Difficulty

Time

45 minutes

Börek with spinach and feta is one of the best-known dishes of Turkish cuisine. Crispy dough on the outside, a creamy, spicy filling on the inside: with this börek recipe the pastry is ready in about 45 minutes and works as a main dish, side dish or snack.

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What is börek?

Börek is a filled pastry made of thin sheets of dough. Depending on the region and occasion, there are many shapes: rolled as sigara börek, layered as su böreği, or baked as a tray with filling. The filling of spinach and cheese is especially popular and also works well as a vegetarian dish.

The right dough for börek

Classically, yufka dough sheets are used. If you prefer filo dough or puff pastry, you can work with those too: the Yayla filo pastry leaves and the pastry leaves for börek and baklava are made especially for börek. For the filling, our white cheese is a good alternative to feta.

Börek turns out well with these tips

Squeeze the spinach out well after steaming so that the dough doesn't get soggy.
Let the filling cool completely before rolling.
Brush the börek with egg and sprinkle with sesame before baking, so it turns golden brown and crispy.
Let the börek rest briefly after baking, then it can be cut cleanly.

Börek variations and ready-made börek from Yayla

Besides the spinach and feta filling, there is börek with minced meat, potatoes or cheese. If it needs to be quick: Yayla offers ready-made börek, for example börek with spinach filling and börek with cheese filling. A cool glass of ayran or a yogurt dip goes well with it.

Frequently asked questions about börek

Börek is a savory pastry of Turkish cuisine made of thin sheets of dough, prepared with fillings such as spinach and cheese, minced meat or potatoes. It is baked or fried and eaten warm.

Classically, yufka is used, meaning paper-thin sheets of dough. Alternatively, filo dough sheets or puff pastry are suitable, for example the Yayla filo pastry leaves and the pastry leaves for börek and baklava.

Lightly brush the dough sheets with egg, sprinkle generously with sesame and bake the börek on the middle rack at 180 °C until golden brown. Squeeze out the spinach well beforehand so that the dough doesn't get soggy.

Sigara börek are thin, cigar-shaped rolls that are usually fried or baked. Su böreği is made from dough that is boiled several times and layered, and it is much more laborious. Yayla offers ready-made su börek with cheese or spinach filling.

Yes. You can prepare the filled börek ahead and bake it just before serving. If needed, briefly bake ready-made börek in the oven at 160 to 180 °C so that it becomes crispy again.

Ingredients

500 g	Yufka dough sheets
400 g	Spinach
2	Eggs
200 g	Feta cheese
1	Onion, finely chopped
2 tbsp	Olive oil
a little	Salt and pepper to taste
a little	Sesame for sprinkling

Preparation

Wash the spinach and chop it coarsely. In a pan, sauté the onion in a little olive oil until translucent, add the spinach and steam briefly. Let it cool and squeeze out well.

Crumble the feta cheese and add it to the spinach mixture together with one egg. Season with salt and pepper.

Spread out the yufka dough sheets, cover them with the filling and roll up. Place the rolls in a greased baking dish.

Whisk the second egg, brush the börek with it and sprinkle with sesame.

Bake at 180 °C top/bottom heat for about 30 minutes until the börek is golden brown.

Let the börek rest briefly, cut it into pieces and serve warm, for example with yogurt or ayran.