Step 24: Generously brush the tops and sides of all the borek rolls with additional oil to ensure a golden, crispy exterior during baking.
Step 25: Sprinkle the black cumin seeds evenly over the tops of the borek rolls, gently pressing them into the surface so they adhere during baking.
Step 26: Using a sharp knife, make 3 or 4 shallow diagonal cuts across the top of each borek roll. This will allow steam to escape and prevent the dough from splitting during baking.
Step 27: Bake for 45 to 50 minutes, rotating the baking sheet once halfway through, until the borek are golden brown and crispy on all sides.
Step 28: Remove from the oven and let cool for 5 to 10 minutes before serving. This brief cooling allows the layers to set and makes slicing easier.
Nutritional Information
Prep Time: 2 hours (including standing time)
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Servings: 12 to 15 servings
Per Serving (approximate):
Calories: 285
Carbohydrates: 42 g
Protein: 8 g
Fat: 10 g
Fiber: 4 g
Sugar: 3 g
Sodium: 465 mg
Iron: 3.2 mg (from spinach)
Variations and Substitutions
Spinach and Cheese Borek: Add 200g of crumbled feta or Turkish cottage cheese to the spinach filling for extra richness and protein. Reduce the salt accordingly.
Meat Borek: Replace the spinach filling with a mixture of 500g of ground lamb or beef, sautéed onions, and traditional Turkish spices, including cinnamon, allspice, and pine nuts.
Wholegrain Version: Replace up to half of the pastry flour with wholegrain flour for added nutrients. You may need to add a little water to achieve the desired consistency.
Vegan Option: Replace the butter in the dough with vegetable oil or a vegan butter substitute. Ensure all toppings are plant-based.
Herb enhancement: Add 2 tablespoons of fresh dill and 1 tablespoon of fresh mint to the spinach filling for extra Mediterranean flavors.
Make-ahead: Assemble the borek completely, then freeze it on baking sheets. Once frozen, transfer it to freezer bags and store for up to 3 months. Bake it directly from the freezer, adding 10 to 15 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought phyllo dough instead of making it myself? While homemade dough offers superior flavor and texture, you can substitute store-bought phyllo dough. Use 12 to 15 sheets, brush each one with the butter-oil mixture, and arrange them in groups of 3 or 4 sheets before filling and rolling out.
Why aren’t my börek crispy enough? Make sure the spinach filling is completely cooled and relatively dry before assembling. Brush them generously with oil before baking and avoid covering them while cooling, as trapped steam will soften the crust.
How do I store leftover borek? Store them chilled in the refrigerator for up to 4 days in an airtight container. To make them crispy, reheat them in a 350°F (180°C) oven for 8 to 10 minutes rather than in the microwave.
Can I prepare the dough the day before? Yes, you can prepare it during the first rest, wrap it tightly in plastic wrap, and refrigerate it overnight. Let it come to room temperature before dividing it and continuing with the recipe.
What’s the best way to reheat borek? For best results, reheat leftover borek in a preheated oven at 180°C (350°F) for 8 to 12 minutes, until piping hot and crispy. Avoid microwave cooking, as it will soften the dough.
This authentic spinach borek embodies the essence of traditional Turkish cuisine, where time and care transform simple ingredients into extraordinary culinary experiences. The contrast between the crispy crust and the savory spinach filling, fragrant with herbs, creates a dish that is both indulgent and refined. Paired with traditional Turkish side dishes, it will offer a complete culinary experience, celebrating the rich heritage of Ottoman cuisine while providing a nutritious and flavorful meal that will bring families together around the table.
