Vegetarian Borek
Delight in the flaky, golden perfection of Vegetarian Borek, a savory Turkish pastry that's both comforting and elegant. This recipe layers delicate phyllo dough brushed with olive oil around a flavorful filling of sautéed spinach, creamy feta cheese, and aromatic herbs like dill and parsley. Enhanced with hints of garlic and onion, the filling is wrapped snugly into rolls, brushed with olive oil, and topped with nutty sesame seeds for an irresistible crunch. Baked to golden-brown perfection in just 35 minutes, these crisp, cheesy delights are perfect as a party appetizer, snack, or light vegetarian meal. With simple ingredients and easy-to-follow steps, this Vegetarian Borek offers a taste of Mediterranean tradition that's as impressive as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 120 ml olive oil
- 500 g fresh spinach
- 200 g feta cheese
- 1 large onion
- 2 cloves garlic
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large egg
- 2 tablespoons sesame seeds
Instructions
Preheat your oven to 180°C (350°F).
Rinse the fresh spinach thoroughly and chop it roughly.
In a large pan over medium heat, add 1 tablespoon of olive oil. Dice the onion and mince the garlic, then sauté them until they are translucent and fragrant, about 5 minutes.
Add the spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Crumble the feta cheese into a large mixing bowl. Add the cooled spinach mixture, chopped dill, chopped parsley, salt, and black pepper. Mix well.
In a separate small bowl, beat the egg and then mix it into the filling mixture.
On a clean surface, lay out one sheet of phyllo dough and brush with olive oil. Layer a second sheet on top and repeat until you have a stack of 4 sheets. Repeat with the remaining phyllo sheets to create 3 stacks.
Divide the filling into 3 equal portions and place one portion along the shorter edge of each phyllo dough stack, leaving a border around the edges. Roll the dough over the filling to form a log. Fold in the sides and continue to roll until sealed.
Place the Borek logs seam-side down on a baking tray lined with parchment paper. Brush the top of each log with olive oil and sprinkle sesame seeds over them.
Bake in the preheated oven for 30-35 minutes, or until the Borek is golden brown and crispy.
Let them cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 398 mg | 132% | |
| Sodium | 5345 mg | 232% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 9.8 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1571 mg | 121% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 887 mg | 19% | |
*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.
