Spinach and feta borek (Tepsi boregi)

Spinach and feta borek (Tepsi boregi)
  • 12 Piece yufka or puff pastry
  • 50 Dekagram (dkg) spinach freash
  • 20 Dekagram (dkg) feta or cottage cheese
  • 2 Piece garlic cloves
  • 1 Peck black pepper
  • 1 Tea spoon (tsp) salt
  • 1 Piece egg
  • 10 Dekagram (dkg) butter melted

season: Whenever

occasion: 4Family, 4Gift

origin: Traditional (National&Religious)



Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. Turkish yufka, fresh and hand rolled sheets of dough, is the original and essential ingredient for making Turkish boreks or stuffed pastries. If you can't buy the traditional yufka just use pastry sheets or strudel sheets which can now be used to make many of the classics such as baklava and cigarillo borek. Already layered sheets that are most appropriate for more flaky and buttery crusts. Bring to boil water and cook the fresh spinach just few minutes (1-2) than drain and squeeze the water. Than mix the feta, spinach, egg, salt and seasoning in a bowl. Layer the pastry sheets and greese them with melted butter. Layer 3 sheets on eachother and add spinach filling. Roll up, if the sheets are too broad than half them. Take a pie tin, butter it and starting from the middle wind up the spinach rolls. Grease the top of snail with melted butter and bake it in preheated oven on 180 C degree for 40 minutes until getting browned. As needed use sesame topping before baking. Best to serve warm or lukewarm.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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