Borek is a Turkish bread stuffed with savoury yumminess. I used spinach and cheese but you can experiment with any flavours you like - curried potato or pumpkin, spicy chickpeas... They also make borek using filo or puff pastry.


300 g flour

2 tsp dried yeast

1 tsp sugar

30 ml olive oil

125 ml warm milk

125 ml warm water


100 g spinach leaves (or kale, silverbeet)

boiling water

1 small onion, finely chopped

1 garlic clove, crushed

200 g grated cheese of choice (choose one or a mix of tasty, parmesan, ricotta, feta)

2 tsp chopped parsley

2 tsp chopped thyme

40 g breadcrumbs

1/2 tsp sumac or nutmeg, optional

2 tsp flour

1 egg, whisked

Sprinkle options:

sesame seeds

grated cheese

To make the dough, mix the dry ingredients in a large bowl. Make a well in the centre and stir in the oil, milk and water to make a soft dough. Cover and leave to prove until double in size - about an hour or so.

To make the filling chop the spinach and put in a bowl. Pour over boiling water and stand for 1 minute before draining in a colander. Squeeze out excess water and pat dry on a paper towel.

Mix the spinach and rest of ingredients in a bowl until well combined. Season with salt and pepper to taste.

Line a 23 cm round tin with baking paper and grease.

Turn the dough out onto a floured surface, punch down and knead for a few minutes. Lightly flour the surface again and roll out the dough into a rectangle about 70 cm x 15 cm.

Dampen one long edge with water. Place the filling along the dry edge, fold in the ends and and roll up tightly into a rope.

Coil the dough rope inside your tin. Cover and let prove for about half an hour.

Preheat the oven to 200C.

Use a damp finger to push an indent into the centre of the dough to prevent it rising in the middle. Brush with whisked egg and sprinkle with sesame seeds or cheese.

Bake for 10 minutes then reduce oven to 170C and bake for a further 30 minutes.

Remove from the oven and let stand for a few minutes before turning out onto a wire rack to cool completely.