Kiymet's Homemade Börek

Börek is another traditional Turkish dish from my work colleague. A short while back I had posted her recipe to Poğaça, which is a filled Turkish pasty and a typical breakfast dish. Börek is a little bit bigger, it is a baked filled pastry (not a pasty - small distinction) made with thin flaky dough (e.g. special Börek dough that you can find in a Turkish store or substitute with phyllo dough) and also eaten as an appetizer or for breakfast.

This week, my work colleague prepared Börek for our Christmas breakfast. She made a vegetarian filling at home and baked the Börek freshly in the morning. So delicious! She used a spinach-cheese filling, but you can also use a ground beef filling.


  • 600g store bought Börek dough (possible alternative: phyllo dough)
  • 2 tablespoons oil
  • 1 small onion - diced
  • 250g fresh spinach
  • 200g feta cheese
  • 1 tablespoon paprika paste
  • salt, pepper

  • 3 eggs
  • 1 cup milk
  • 1 cup plain yoghurt
  • 1/2 cup vegetable oil
  •  1/2 cup club soda


  1. Heat the oil and sauté the onions. In a bowl, combine all remaining ingredients of the filling. Pour the onions with the oil over those ingredients and mix lightly with your hands. In another bowl, whisk all ingredients for the sauce together. Set both bowls aside. 
  2. Lay out half of the phyllo dough on a greased baking pan. Spread with the sauce to soften the dough. Add the filling and cover up with the other half of the dough. Spread the rest of the sauce on top over the dough. Let sit for 30-60 minutes. Preheat oven to 250 degree Celsius (about 480 degree Fahrenheit).
  3. Bake the filled dough for about 5 minutes, then reduce the heat to 200 degree Celsius (about 390 degree Fahrenheit). Take the börek out of the oven and let cool for 15 minutes. Cut into squares.

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