Thin yufka pastry, juicy spinach and two cheeses come together in this classic Turkish börek. It turns beautifully golden and crisp on the outside, while the filling stays soft, tender and wonderfully stretchy with cheese. Quick to cook in a skillet, it is perfect for a snack or an easy lunch.
Ingredients
- 7 oz | 200 g feta cheese (or another brined white cheese)
- 5.3 oz | 150 g mozzarella, grated
- 7 oz | 200 g spinach, finely chopped
- 3 sheets yufka pastry
- 3-4 tbsp vegetable oil for frying
How to make it
- Filling: grate the feta (or white cheese) and mozzarella. Mix with the finely chopped spinach until evenly combined.
- Shaping: unfold a sheet of yufka and spread a strip of filling along one edge. Roll up tightly, pinching the ends carefully so the filling does not escape. Repeat with the remaining sheets.
- Frying: heat 2 tbsp oil in a skillet over medium heat. Place the rolls seam-side down and fry for 2-3 minutes on each side until deep golden brown, adding a little more oil if needed.
- Serving: transfer the börek to paper towels to drain excess oil and serve warm.
Nutritional value per serving
| Calories | Protein | Fat | Carbs | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 320 kcal | 14 g | 19 g | 24 g | 2 g | 1 g | 650 mg |
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Tips and variations
- Dough: if you cannot find yufka, use thin filo pastry. Work quickly and keep the sheets covered so they do not dry out.
- Shape: you can roll them into long logs or cut them into small cigars, which are easier to fry and serve.
- Baking: instead of frying, brush the rolls with oil and bake at 375°F | 190°C for 18-22 minutes until golden.
- Add-ins: dill or parsley, a pinch of black pepper, or a little ground nutmeg all work beautifully.
- Freezing: assembled cheese rolls can be frozen for later; fry from frozen, adding 1-2 minutes to the cooking time.
FAQ
What can I use instead of yufka if I cannot find it?
Thin filo pastry works well. Handle it gently: it is more delicate and dries out quickly, so keep the sheets covered and brush with oil as you roll.
Can I use frozen spinach?
Yes. Thaw the spinach completely and squeeze out all excess moisture, then mix it with the cheeses so the filling does not make the pastry soggy.
How can I make börek less greasy?
Bake the rolls in the oven, brushing them with a small amount of oil, or use a nonstick skillet with very little oil.