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Borek

Phyllo dough pastry filled with meat, cheese, vegetables, spinach

Source: Wikipedia

Borek
Public Domain

Recipes

Börek - The World's Food custom recipe

Savory spiced Turkish pie that is as stunning to look at as it is delicious. Filled with ground lamb, spinach, parsley, spices, feta and Gruyère...

Börek - The World's Food custom recipe

Savory spiced Turkish pie that is as stunning to look at as it is delicious. Filled with ground lamb, spinach, parsley, spices, feta and Gruyère...
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Borek Recipe - Great British Chefs

Helen Graves' stunning börek recipe is packed with tangy white Turkish cheese, but feel free to use feta if you can't get your hands on the type used here...
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Recipe for Borek: Layered Cheese Pie Recipe

Borek is a casserole-style layered pie made with yufka sheets and feta cheese that is a Turkish classic and easy to make...
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Spinach and Feta Cheese Börek (Turkish Borek Recipe) - Foolproof Living

Authentic Turkish borek recipe made with easy to follow, step by step instruction. Flavored with spinach and feta, this savory pastry is a great dish to serve for breakfast or brunch...
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Easy Croatian Burek Recipe | Chasing the Donkey

You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe...
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Serbian Meat Burek (Burek Sa Mesom) Recipe

This meat burek recipe is made with ground beef and flaky phyllo dough, and is popular in Serbia and across the Balkans...
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Black Sea Börek | The Splendid Table

A deeply savoury börek filled with rice, sultanas, pine nuts and chard. It is baked as a large pie rather than as small pastries, making it ideal for a lunchtime gathering. The fleshy sultanas give it a lovely sweet note. Yufka pastry, often for sale...
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Burek Recipe

Burek, an Eastern European treat that's often served at breakfast, features a savory beef and potato filling rolled in sheets of buttery phyllo dough...
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Village-style feta börek | SBS Food

The secret to making these spicy sausage and feta stuffed pastries is to brush a mixture of water, oil and a little bit of salt over the top before baking. This really is the difference between the amazing börek I had in Turkey and the ones I’d been cooking...

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