Turkish Borek Rolls

• 8 oz feta cheese, crumbled
• 10 oz frozen spinach, thawed and squeezed dry
• 1/2 cup diced red onion
• 3 tbsp fresh parsley, chopped
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 package (14 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 large egg, beaten (for egg wash)
• 1/4 cup sesame seeds (optional)

Steps

1. 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2 In a bowl, combine feta, spinach, red onion, parsley, cumin, and black pepper.
3. 3 Unroll phyllo dough and cover with a damp towel to prevent drying.
4. 4 Brush one phyllo sheet with melted butter. Layer 2-3 sheets, brushing each with butter.
5. 5 Place a 2-tablespoon filling at the end of the layered sheets. Roll up tightly to form a log.
6. 6 Place the roll seam-side down on the baking sheet. Repeat with remaining dough and filling.
7. 7 Brush the tops of the rolls with beaten egg and sprinkle with sesame seeds if using.
8. 8 Bake for 25 minutes, or until golden brown. Let cool slightly before serving.

Nutrition

Tips

• Work quickly with phyllo dough to prevent it from drying out.
• For a make-ahead option, assemble the rolls and refrigerate for up to 24 hours before baking.
• These rolls freeze well; bake from frozen with an extra 5 minutes cooking time.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a side of Greek yogurt for a cooling contrast.
• Pair with a fresh cucumber and tomato salad for a complete meal.

FAQ