Potato Borek
Crispy, golden, and utterly irresistible, Potato Börek is a delightful Turkish pastry that's perfect for any occasion. This savory snack features layers of buttery phyllo dough encasing a rich, spiced potato filling infused with sautéed onions, paprika, and fresh parsley. Each bite offers a satisfying contrast of textures—flaky and crisp on the outside, creamy and flavorful on the inside. Brushed with a luscious egg wash and optionally sprinkled with sesame seeds, these boreks are baked to perfection in just 30 minutes. Whether served warm as a comforting appetizer or as a make-ahead party favorite, this recipe is a celebration of classic Middle Eastern flavors. With straightforward prep, easy folding techniques, and simple pantry staples, Potato Börek is a go-to dish that’s sure to impress your guests and family alike.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 4 medium Potatoes
- 1 medium Onion
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 Egg
- 0.25 cup Milk
- 1 tablespoon Sesame seeds (optional)
Instructions
Peel and dice the potatoes into small chunks. Place them in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes cook, finely chop the onion and parsley. In a skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onion until golden and softened, about 5 minutes.
Drain the cooked potatoes and mash them in a large bowl. Mix in the sautéed onions, salt, black pepper, paprika, and fresh parsley. Stir until the mixture is well combined, then set aside to cool.
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
In a small saucepan, melt the butter. Add the remaining 1 tablespoon of olive oil to the melted butter. Set aside to cool slightly.
In a separate bowl, whisk together the egg and milk to create an egg wash.
Place one sheet of phyllo dough on a clean, flat surface. Lightly brush the entire sheet with the butter-oil mixture. Place another sheet of phyllo dough on top and brush again. Repeat with a third layer (so you have 3 stacked sheets).
Cut the stacked phyllo sheets into 4 equal strips lengthwise. Spoon a portion of the potato filling at one end of each strip, then fold the phyllo into a triangle, as if folding a flag. Continue folding until the entire strip is wrapped into a triangular shape.
Place the boreks on the lined baking tray and brush the tops with the egg wash. Sprinkle with sesame seeds, if desired.
Repeat the process with the remaining phyllo sheets and potato filling until all are assembled.
Bake in the preheated oven for 25-30 minutes or until the boreks are golden brown and crisp.
Allow the boreks to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 20.0 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 370 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5040 mg | 107% | |
*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.
