Traditional Turkish Borek With Cheese and Spinach
“Soft, delicate pastry loaded with cheesy spinach—truly a must-try delicacy!”
Sharmein Berman
Original Recipe Author
If you’ve never had traditional Turkish borek with cheese and spinach, you’re missing out on quite an explosive blend of flavors and textures.
Borek takes some time to prepare, but everything from the flaky dough to the rich filling makes it well worth the effort.
Note that you won’t be using any store-bought phyllo for this recipe. It’s all homemade from scratch, but don’t let that intimidate you. The step-by-step guide will help you mix and knead the dough like a pro.
Let’s get started on some borek!
Frequently Asked Questions:
Traditional Turkish Borek With Cheese and Spinach
Can I freeze the borek?
Yes, you could make extra portions in advance and store them for later. When it’s time to reheat the borek, just pop it in the oven and let it sit at 350°F (180°C) for a few minutes.
What’s up with the step with the oil?
For this recipe to work, the dough balls need to sit in oil while they cool down. One way to do this is to pour oil into a bowl and drop the balls in it, but that can be messy and wastes more oil than necessary.
Wait a second. Does the bag have to be closed?
Yes, you need to seal that bad boy up. You don’t want to risk the oil spilling everywhere inside your fridge, after all. Plus, closing the bag helps you keep the air out and the dough fresh.
We know this might be a bit confusing, but you’ll find more details in the tips section
What if I don’t have any high-gluten flour?
Don’t fret. Just use all-purpose flour instead of high-gluten variation. Both have the same moisture content and can be swapped.
But isn’t Turkish borek supposed to be made without yeast?
Yes, the original Turkish-style borek recipes don’t call for yeast. However, using a tiny bit could keep the dough from becoming too hard. This step is optional, though.
Traditional Turkish Borek With Cheese and Spinach
Equipment
Ingredients
Dough:
- 1½ cups lukewarm water (400 ml)
- ⅛ tsp. sugar
- ⅛ tsp. dry yeast
- 2 tsp. vinegar
- 2 tbsp. oil
- 1 tsp. salt
- 4 cups high-gluten flour
Filling:
- Spinach
- Sweet sautéed onion
- Mozzarella / feta / parmesan / with hot pepper
Instructions
Dough:
- Put the yeast (yes, that tiny bit) and sugar in a bowl, then pour the lukewarm water and let the mixture rest for 10 minutes.
- To the same bowl, add the vinegar and only half the total flour amount.
- Use a mixer to blend everything.
- Add salt, then pour the oil into the bowl and mix again.
- Take the borek dough out of the bowl and place it on a working surface.
- Add the remaining amount of flour and hand-knead for a while.
- Put the dough back in the bowl and use the mixer to knead it again for 10 minutes.
- Cover up the dough and let it rest for one hour.
- Split the dough into 12 equal balls and store them in a plastic bag filled with a cup of oil.
- Close the bag, put it in a bowl, and refrigerate it for at least 6 hours.
- Take the dough balls out, flatten them on the counter, and cover them with plastic wrap.
Filling:
- Let the dough rest outside for 45 minutes or more. (You won’t be able to open it when it’s cold.)
- Prepare the filling mixture of your choice and place the borek in the baking pan.
- Convection-bake the borek at 450°F (230°C).
- Take the pan out after 15 minutes.
Tips
- The oil bag technique helps prevent drying and saves you the hassle of cleaning up a greasy bowl and wiping up spills.
- Still, the key here is to release as much air as possible from the bag before closing it properly.
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