This traditional Turkish spinach börek represents the pinnacle of Ottoman cuisine, combining thin homemade puff pastry with a richly seasoned spinach filling. This labor of love creates golden, flaky layers that envelop perfectly spiced spinach and onions, creating a dish that’s both elegant for special occasions and comforting for everyday meals. The art of making homemade börek immerses you in centuries of Turkish culinary tradition while providing an incredibly nourishing and satisfying meal.

Ingredients
For the puff pastry:
15 teaspoons (75 g) salt
2 cups (480 ml) warm water
7 cups (875 g) pastry flour or all-purpose flour
150 g (⅔ cup) melted butter
1/2 Turkish tea glass (60 ml/1/4 cup) vegetable oil
For the spinach filling:
5 to 6 tablespoons (75 to 90 ml) olive oil
2 small onions, finely chopped (about 300 g)
650 g fresh spinach, thoroughly washed and chopped
15 teaspoons (75 g) red pepper flakes (pul biber)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For assembly and finishing:
Additional vegetable oil for brushing
2 tablespoons black cumin seeds (nigella seeds)
Additional melted butter For the final brushing
Traditional Accompaniments:
Turkish yogurt or tzatziki sauce
Ayran (Turkish yogurt drink)
Mixed olives
Turkish cottage cheese or feta
Sliced fresh tomatoes
Sliced fresh cucumbers
Step-by-Step Instructions
Preparing the Puff Pastry

Step 1: In a large bowl, completely dissolve the 15 teaspoons of salt in the hot water. Stir until the salt is completely dissolved and the water runs clear. Let cool slightly until lukewarm, but not hot.

Step 2: Begin by gradually adding the pastry flour to the salted water, stirring constantly with a wooden spoon. Add about 500 ml of flour at first, mixing until a bristly dough forms.

Step 3: Gradually add the flour while mixing until the spoon can no longer stir it. Pour the mixture onto a clean work surface and begin kneading by hand, adding the remaining flour as needed.

Step 4: Knead the dough vigorously for 8 to 10 minutes until it is smooth, elastic, and slightly sticky to the touch. The dough should be soft and pliable, neither sticky nor dry. Adjust the consistency with a little water or flour if necessary.

Step 5: Form the dough into a smooth ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let rest for 10 minutes to allow the gluten to relax.

Dividing and Resting the Dough
Step 6: After the first rest, place the dough on a lightly floured work surface and divide it into 18 equal portions using a sharp knife or pastry scraper. Each portion should weigh approximately 50 to 60 g.

Step 7: Roll each portion into a smooth ball by cupping it in the palm of your hand and rolling it against the work surface. Place all the dough balls on a floured baking sheet.

Step 8: Cover the dough balls with a slightly damp cloth and let them rest for an additional 10 minutes. This second resting time is crucial for achieving very thin layers.

Creating the Butter-Oil Mixture and Layering
Step 9: In a small bowl, combine the melted butter with 1/2 Turkish tea glass of oil. Mix well to obtain a smooth butter-oil mixture that will be used to brush the layers.

Step 10: Work one ball of dough at a time and roll it out on a lightly floured work surface into a thin circle about 20 cm in diameter. The dough should be thin but not see-through.

Step 11: Brush each rolled circle generously with the butter-oil mixture, ensuring complete coverage from edge to edge.

Step 12: Stack the brushed circles in groups of three, for a total of six stacks. Each stack should have three layers, with the butter-oil mixture between each layer and on top.

Step 13: Cover the stacks with plastic wrap or a damp cloth and let them rest for 30 to 35 minutes. This extended rest allows the dough to relax further and makes the final rolling easier.

Preparing the Spinach Filling
Step 14: While the dough balls are resting, heat the olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onions and sauté for 5 to 7 minutes, until translucent and lightly browned.

Step 15: Add the chopped spinach to the skillet, adding a little at a time if necessary, as fresh spinach takes up a lot of space at first. Cook, stirring frequently, until the spinach is completely wilted and releases its liquid.

Step 16: Continue cooking the spinach mixture for 8 to 10 minutes, stirring occasionally, until the liquid has completely evaporated. The mixture should be relatively dry to prevent the borek from becoming soggy.

Step 17: Season the spinach mixture with the red pepper flakes, salt, and black pepper. Stir well to distribute the seasonings evenly.

Step 18: Remove the spinach filling from the heat and let it cool completely. The filling should be at room temperature before assembling to prevent the dough from becoming soggy.

Final Assembly and Shaping
Step 19: Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper or lightly grease it with oil.

Step 20: Working with one stack at a time, roll out each stack of three layers on a lightly floured work surface until it is about 40 cm (16 inches) thick and paper-thin. You should be able to see your hand through the dough when you hold it up to the light.

Step 21: Spread about 2 to 3 tablespoons of the cooled spinach filling along one edge of the rolled-out dough, leaving a 2 cm border around the sides and bottom.

Step 22: Gently roll the dough around the filling, forming a tight log. Tuck in the edges as you go to prevent the filling from escaping during baking.

Step 23: Place the filled borek, seam-side down, on the prepared baking sheet. Repeat with all remaining dough piles and the filling.

Final Preparation and Baking