Gluten-Free Borek
Elevate your gluten-free baking game with this irresistible **Gluten-Free Borek**, a modern twist on the beloved Turkish classic. This savory pastry features layers of flaky, gluten-free phyllo dough filled with a luscious mixture of sautéed spinach, creamy feta cheese, and aromatic spices like nutmeg and black pepper. The golden, sesame seed-topped logs bake to perfection in just 25 minutes, delivering a crispy, buttery crust that complements the rich, flavorful filling. Perfect for brunch, appetizers, or a light dinner, this recipe comes together effortlessly in under an hour and serves up to six. Whether you're gluten-free or simply looking for a healthier take on a traditional dish, this borek is sure to impress with its combination of taste, texture, and versatility.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 sheets Gluten-free phyllo pastry sheets
- 100 ml Olive oil
- 300 grams Fresh spinach
- 200 grams Feta cheese, crumbled
- 1 medium Onion, finely chopped
- 1 large Egg
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Nutmeg, freshly grated
- 2 tablespoons Sesame seeds
Instructions
Preheat the oven to 375°F (190°C). Line a large baking tray with parchment paper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and saute until soft and translucent, about 5 minutes.
Add the fresh spinach to the skillet with the onion. Cook, stirring frequently, until the spinach is wilted. Remove from heat and let it cool slightly.
Once cooled, stir the crumbled feta cheese into the spinach mixture. Add the egg, ground black pepper, salt, and nutmeg. Mix well until everything is evenly combined.
Lay one gluten-free phyllo sheet on a clean work surface and brush it lightly with olive oil. Place another sheet on top and repeat until you have a stack of five sheets.
Spoon half of the spinach and feta filling along one edge of the stacked phyllo sheets, leaving a 1-inch border. Carefully roll the sheets over the filling, tucking in the sides as you go to form a log. Place the borek seam-side down on the prepared baking tray.
Repeat the process with the remaining phyllo sheets and filling to create a second borek log.
Brush the tops of the boreks with the remaining olive oil and sprinkle sesame seeds over each log.
Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp.
Remove the boreks from the oven and let them cool slightly before slicing into portions and serving.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 8.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1332 mg | 102% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
