Go Back
+ servings

Borek (Savory Filled Pastry)

Borek is a Turkish savory pastry! Made with filo or yufka pastry dough and a beef filling featuring pomegranate molasses and mint.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: main dishes
Cuisine: Turkish
Servings: 6
Author: Kevin


  • 9 filo pastry sheets or yufka pastry
  • 12 tablespoons butter melted
  • 1 egg and 1 egg yolk, beaten
  • 1 tablespoon sesame seeds
  • Meat Filling See Note 1

Meat Filling (See Note 1)


Meat Filling

  • In a large skillet over medium heat and dry toast the pine nuts for 2-3 minutes, or until golden. Remove pine nuts from pan and set aside.
  • Add the oil to the skillet along with the onions. Saute over medium heat for 10 minutes. Add the ground beef, cinnamon, allspice, salt, pepper and pomegranate molasses. Stir to break up meat and cook until meat is no longer pink and any liquid has almost all evaporated. Stir through the pine nuts, mint and parsley, set aside to cool before rolling in filo pastry sheets.


  • Preheat oven to 350°F. Coat a 10-inch cast iron skillet or heavy bottom pan with melted butter. Set aside. Place the egg and egg yolk in a small bowl and whisk with fork. Set aside.
  • Take a sheet of filo, place on a clean work surface and brush with melted butter (cover the remainder with a lightweight damp tea towel to stop them from drying out). Lay another sheet on top and brush with more melted butter to coat the entire sheet. Repeat for 3 layers total.
  • Divide the meat filling into thirds. Place 1/3 of the meat filling along the bottom edge of filo. Using the aid of both hands or a long kitchen knife, carefully, roll up into a log.
  • In the center of the skillet, coil this log into a spiral. Join a second log to the first by tucking the ends inside each other, brushing with melted to adhere. Continue forming the spiral. All 3 logs' sides should be in contact, but not tightly squished.
  • Brush the top and side all over with the egg wash. Sprinkle with sesame seeds.
  • Bake for 35 minutes or until golden brown on top. Serve warm, cut into 4 or 6 wedges.



  1. You can also substitute for a spinach cheese filling, use the recipe for my Spanakopita Triangles


Calories: 1813kcal | Carbohydrates: 234g | Protein: 46g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 2685mg | Potassium: 696mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1327IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 17mg