Few things are as comforting and satisfying as a warm, golden, and flaky homemade börek, filled with savory spinach and onions. This traditional Turkish-style pastry is made completely from scratch—right from the soft, kneaded dough to the aromatic spinach filling cooked with onions, red pepper, and just the right touch of seasoning.
Whether you’re familiar with Turkish cuisine or new to it, this recipe offers an approachable and rewarding way to recreate one of its most beloved baked pastries. The result? Crispy, flaky layers on the outside, tender dough inside, and a juicy, flavorful vegetable filling in every bite. It’s perfect for brunch, dinner, lunchboxes, or as a savory treat with tea.
From kneading the dough to baking it until golden brown, this dish brings joy not just in the eating, but in the making.
Preparation and Cooking Times
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Preparation Time: 45 minutes (including resting and shaping)
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Cook Time: 45–50 minutes
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Total Time: About 1 hour 30 minutes
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Yield: 18 pieces (serves about 6–8 people)
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Cuisine: Turkish / Mediterranean
Ingredients
For the Dough:
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1.5 teaspoons salt (7 g)
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2 cups hot water (400 ml)
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Approximately 7 cups pastry flour (750 g) — add gradually
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150 g melted butter
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½ Turkish tea glass of oil (70 ml)
For the Filling:
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5–6 tablespoons oil
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2 small onions, finely chopped
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650 g spinach, finely chopped
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1.5 teaspoons red pepper
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1 teaspoon salt
For Shaping and Topping:
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Additional oil for brushing
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Black cumin (Nigella seeds) for topping
Step-by-Step Directions
1. Make the Dough Base
Start by dissolving 1.5 teaspoons of salt in 2 cups of hot water in a large mixing bowl. Gradually add the flour, mixing continuously. It’s important to add the flour in a controlled manner, as flour absorption varies depending on humidity and type. You may not need the full 750g.
2. Knead the Dough
Knead the dough for 8–10 minutes until it becomes smooth, soft, and non-sticky. This will help create elastic layers later. Once kneaded, cover the bowl with a clean cloth and let the dough rest for 10 minutes.
3. Portion the Dough
After resting, divide the dough into 18 equal pieces. You can use a scale for precision or eyeball it. Roll them into balls, cover again, and let them rest for another 10 minutes to relax the gluten, making them easier to roll out.
4. Roll and Layer
Roll each dough ball out to the size of a dessert plate. In a separate bowl, combine 150g melted butter and 70ml oil. Brush each piece generously with this oil mixture, then stack them gently on top of each other, creating 6 stacks of 3 pieces each.
5. Rest Again
Cover the layered stacks and let them rest in a warm place for 30–35 minutes. This resting period helps develop the layers and soften the dough further, making it easy to stretch later.
6. Prepare the Filling
While the dough is resting, make the delicious spinach filling. Heat 5–6 tablespoons of oil in a skillet and sauté 2 finely chopped onions until light pink (softened but not browned). Add 650g finely chopped spinach and sauté on high heat for 3–5 minutes until wilted. Season with 1.5 teaspoons red pepper and 1 teaspoon salt. Cook for 2 more minutes, then set aside to cool completely.
7. Roll Out the Dough Thinly
Take each stack of 3 layered dough discs and gently pull and roll them out until they’re thin and large—almost see-through. The rested dough should stretch easily. This layering will create that signature flaky texture when baked.
8. Fill and Shape
Place a spoonful of the spinach filling along the edge of the dough, then roll it up and shape as shown in the video (typically into spirals or elongated rolls). Repeat with remaining dough and filling.
9. Final Touches Before Baking
Arrange the shaped borek pieces on a baking tray lined with parchment paper. Brush the tops with a bit of oil for crispiness and sprinkle with black cumin seeds.
10. Bake to Golden Perfection
Preheat your oven to 190°C (375°F). Bake the pastries for 45–50 minutes, or until golden, puffed, and crisp on the outside.
Serving Suggestions
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Serve warm, fresh from the oven, with a side of yogurt, tzatziki, or ayran (Turkish salted yogurt drink).
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Enjoy it as a brunch dish alongside olives, cheese, tomatoes, and cucumbers.
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Perfect as a light dinner with lentil soup or a fresh salad.
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Great for meal prep or as an on-the-go snack—just reheat in the oven or toaster for a crispy bite.
Nutritional Benefits
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Spinach is rich in iron, fiber, and vitamins A, C, and K.
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Onions provide antioxidants and natural sweetness when cooked.
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Homemade dough keeps additives at bay and allows full control of ingredients.
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Olive oil and butter give the börek its signature flavor while contributing healthy fats (if used in moderation).
One piece of börek typically provides around:
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Calories: ~180–220
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Protein: 4–6g
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Carbs: 22–28g
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Fats: 8–12g
Exact values may vary depending on portion size and specific ingredients used.
Why You’ll Love This Recipe
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Perfectly Flaky and Crispy: The layered dough technique ensures beautiful texture.
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Simple, Real Ingredients: No preservatives—just wholesome, homemade flavor.
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Versatile & Customizable: You can swap spinach for chard, feta, or even ground meat.
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Make-Ahead Friendly: The dough or the shaped pastries can be stored in the fridge overnight and baked the next day.
Tips for Success
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Let the dough rest after each step—it makes stretching easier and helps with flakiness.
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If using fresh spinach, wash and dry thoroughly to avoid a soggy filling.
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Don’t overfill the dough—too much moisture can prevent crisping.
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For extra crispy results, use a fan-assisted oven or finish under broil for the last 2–3 minutes.
Variations to Try
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Cheese & Spinach Börek: Add crumbled feta or white cheese to the filling.
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Spicy Börek: Add chili flakes or hot paprika to the filling for heat.
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Meat Börek: Replace spinach with seasoned ground beef or lamb.
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Mini Borek Rolls: Make smaller, bite-sized rolls for parties or snacks.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze shaped, unbaked pastries and bake from frozen (add 10 mins).
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Reheating: Best reheated in an oven or air fryer to regain crispiness.
Conclusion
This Homemade Spinach Borek recipe captures the heart of Turkish cuisine—comforting, fragrant, and rich in tradition. With layers of golden dough and a perfectly seasoned spinach-onion filling, each bite delivers both texture and flavor. Whether you’re preparing a family breakfast, packing a picnic, or entertaining guests, this dish offers elegance with rustic charm. And best of all? You made it completely from scratch, just like it’s done in Turkish homes.
FAQ – Frequently Asked Questions
1. Can I use store-bought phyllo instead of homemade dough?
Yes, but homemade dough gives a thicker, chewier texture compared to the crispness of phyllo.
2. Can I freeze the borek before baking?
Absolutely. Wrap individually and freeze unbaked. Bake straight from frozen.
3. Is this recipe vegan?
Not as written (due to butter), but can be made vegan using oil instead of butter.
4. What flour works best?
Pastry flour or all-purpose flour both work well. Adjust as needed while kneading.
5. Can I add cheese to the filling?
Yes—feta, white cheese, or even mozzarella make great additions.
6. How do I make the dough more elastic?
Knead thoroughly and let it rest between steps—it improves elasticity.
7. What’s the best oil to use?
Neutral oils like sunflower or light olive oil are ideal. Avoid strong-flavored oils.
8. Can I cook the spinach without onions?
Yes, though onions add natural sweetness and depth to the filling.
9. What’s the purpose of stacking and resting the dough?
It softens the dough and helps it stretch easily into thin sheets without tearing.
10. How do I know when it’s fully baked?
The top should be golden brown, and the bottom crisp—lift slightly to check doneness.