Authentic Turkish Rose Borek
492kcal
Ingredients
For the Filling
- 6-7 cups Fresh spinach, washed and chopped
- 1 medium Onion, finely diced
- 1 cup Feta cheese or any salty white cheese, crumbled
- 1 tsp Tomato Paste
- 1 tsp Paprika (sweet red pepper powder)
- 1 tsp Black Pepper
- 1 pinch Salt (adjust depending on cheese saltiness)
For the Liquid Sauce
- 1 cup Milk
- ½ cup Vegetable Oil
- 1 large Egg
The Pastry
- 4 sheets Phyllo dough (yufka)
Equipment
- Large mixing bowl (for the filling)
- Small whisk and bowl (for the sauce)
- Baking sheet
- Parchment paper
- Pastry brush
Method
- First, soak your spinach in water with a little baking soda to ensure it’s perfectly clean. Rinse well and chop. In a large bowl, combine the spinach, diced onions, crumbled cheese, tomato paste, and spices.The Secret Step: "Knead" the filling with your hands for a minute. This wilts the spinach slightly so it fits perfectly inside the pastry without being too bulky.
- In a small bowl, whisk together the milk, oil, and egg until smooth. This is the "magic potion" that makes the borek crispy on the outside and tender on the inside.
- Cut each yufka sheet into 4 equal triangles. Lay one triangle on your counter and brush it generously with the sauce.Shaping: Place your fingers in the center of the triangle and gently twist/rotate it until it gathers into a ruffled circle.
- Place a spoonful of the spinach filling in the center of your ruffled yufka. Fold the edges inward to cover the filling, then carefully flip it over and place it on a baking sheet lined with parchment paper.
- Brush the remaining sauce over the top of all your boreks. Bake in a preheated oven at 180°C (350°F)—using the top-bottom setting without a fan—until they are golden brown and irresistibly crispy.
Nutrition
Calories492kcalCarbohydrates18gProtein13gFat41gSaturated Fat11gPolyunsaturated Fat17gMonounsaturated Fat10gTrans Fat0.2gCholesterol82mgSodium965mgPotassium466mgFiber2gSugar5gVitamin A4939IUVitamin C15mgCalcium337mgIron2mg
Notes
If using packaged phyllo dough instead of fresh yufka, brush each layer lightly with the milk-oil mixture to prevent it from drying out and to achieve a crispy golden texture when baked.