How to Make Greens and Cheese Borek Pastries

Savory round cheese borek are filled with wilted greens, sautéed shallots and cheese all rolled up in a delicious savory pastry.

Stuff Turkish borek with your favorite fillings

I will never turn down a borek. My version of this Turkish borek recipe, usually in savory form are often filled with some sort of wilted green, be it spinach, such as in my spinach and feta borek and some sort of savory ooey gooey cheese concoction.

I have also stuffed Turkish borek with eggplant served alongside a Turkish breakfast and when I have a sweet tooth, have used puff pastry in lieu of phyllo and made a blueberry apple borek with sweet tahini glaze. A total winner!

I love working with phyllo and if you can even find yufka, grab that! Yufka is slightly thicker and even more pliable and I believe much easier to work with.

However, if phyllo is all you can find, don’t fret. I always say be confident and deliberate. Phyllo can dry out quickly so keep it damp with a towel on top and don’t leave it out too long.

Another tip is to not overfull with your filling so it doesn’t rip the phyllo sheets. Though, if there is a little tear, that is totally OK since it will just allow the delicious gooey cheese to ooze out a bit easier.

Still have kale and chard?
Add them to this easy kale egg and feta toast or make this easy pasta dinner.

How to Make Greens and Cheese Borek Pastries

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• Author: Samantha Ferraro
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Vegetarian, Omnivore

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Description

Flaky phyllo pastry filled with sauteed greens, cheeses, and herbs. A delicious appetizer or light meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil (15 ml) olive oil
• 1/2 cup (118 ml) olive oil
• 1 shallot
• 1 bunch kale
• 1 bunch Swiss or rainbow chard
• 1/2 cup (118 ml) crumbled feta cheese
• 4 ounces (113 g) shredded mozzarella
• 1 bunch dill
• Zest of 1 lemon
• Salt
• Pepper
• 1 roll phyllo
• 1 egg
• 1 tbsp milk (15 ml) milk
• Zaatar
• Aleppo Pepper
• Parmesan cheese
• Labneh or Greek yogurt
• Lemon wedges

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Instructions

1. Over medium heat, add 1 tablespoon olive oil and sauté shallots for a few minutes until softened. Add chopped greens and sauté for 2–3 minutes until wilted, then add to a bowl and cool for a few minutes.
2. Add the feta, mozzarella, dill, and lemon zest to the greens and mix to combine. Taste for seasoning and adjust as needed.
3. Roll out phyllo and place a damp towel over the sheets not being used.
4. Place 1 sheet of phyllo on a clean surface and brush with olive oil. Repeat with 2 more sheets, stacking them on top of each other.
5. Take about 1/2 cup of filling and place it along the longer end of the phyllo. Roll the phyllo up into a long snake shape, then curl one side in to coil it into a round borek.
6. Repeat with the remaining phyllo and filling until you have 6 borek.
7. Whisk together an egg wash and milk. Brush the egg wash all over the borek and sprinkle with zaatar, Aleppo pepper, and an extra dusting of grated Parmesan cheese.

Notes

• To prevent soggy borek, ensure the greens are thoroughly cooled before adding them to the phyllo.
• For a richer flavor, use a mixture of feta, mozzarella, and parmesan cheeses.
• Leftover borek can be stored in the refrigerator for up to 2 days and reheated in a preheated oven at 350°F (175°C) for 10-15 minutes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 borek
• Calories: 250
• Sugar: 2
• Sodium: 300
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 25
• Fiber: 2
• Protein: 10
• Cholesterol: 40

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