Crispy Turkish Spiral Rose Börek with Spinach and Feta Tips, FAQ & printable recipe

Tips for success

To achieve the thinnest dough possible, roll it on a clean, oiled surface and use a long, thin rolling pin. Work from the center outward, turning the dough occasionally to keep it round.

If the dough springs back, let it rest for a few more minutes before continuing. The dough should be so thin that you can see your hand through it—this is the secret to the flaky, shattering texture.

When coiling the filled dough, keep the spiral tight and even. Tuck the end firmly underneath to prevent it from unrolling during baking.

Brushing the tops with melted butter before baking gives the börek a beautiful golden sheen and extra crispness. For an extra touch, you can sprinkle a few sesame seeds or nigella seeds on top before baking, though the video does not include this.

Variations

• Cheese and Herb: Replace the spinach with a mixture of chopped fresh herbs like parsley, dill, and mint, and increase the feta to 300 g. Add a handful of grated mozzarella for extra creaminess. Proceed with the same rolling and coiling method.
• Potato Filling: Use 400 g of mashed potatoes mixed with sautéed onions, salt, pepper, and a little butter. Omit the feta and spinach. This makes a heartier version that is especially comforting in cooler months.
• Meat Filling: Brown 300 g of ground beef or lamb with onions, salt, pepper, and a pinch of cumin. Let cool before using. Omit the spinach and feta, or keep the feta for a salty contrast. Ensure the meat is fully cooked before adding to the dough.
• Sweet Version: For a dessert börek, fill the dough with a mixture of chopped walnuts, sugar, and cinnamon. Brush with butter and bake as directed. Dust with powdered sugar after baking. Serve warm with a drizzle of honey.

Storage and make-ahead

Fridge

Store leftover börek in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp.

Freezer

Freeze unbaked or baked börek for up to 2 months. Freeze unbaked spirals on a tray, then transfer to a bag. Bake from frozen, adding 5-10 minutes.

Reheat

Reheat frozen or refrigerated börek in a 350°F (175°C) oven for 8-10 minutes, or until hot and crisp. Avoid microwaving.

Store leftover börek in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until crisp again. They can also be reheated in an air fryer at 350°F for 3-4 minutes. Avoid microwaving, as it will make the pastry soggy.

You can prepare the dough and filling a day in advance. Keep the dough balls, coated in butter and oil, covered in the refrigerator. Bring them to room temperature before rolling.

The filling can be made ahead and stored in the fridge for up to 24 hours. Assemble the börek up to 4 hours before baking, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding a couple of minutes to the baking time.

Serving ideas

Serve the spiral rose börek warm, as an appetizer or a main dish alongside a fresh salad. They are perfect for brunch, picnics, or as a savory snack. The crisp pastry and flavorful filling make them a crowd-pleaser at any gathering. You can serve them whole or broken into pieces, letting everyone pull apart the flaky layers.

For a complete meal, pair the börek with a simple yogurt-based sauce or a squeeze of lemon juice. They also go well with a bowl of soup or a meze spread.

The börek are best enjoyed fresh out of the oven, but they are still delicious at room temperature. If you have leftovers, reheat them in the oven to restore their crispness.

Frequently asked questions

Recipe card

Crispy Turkish Spiral Rose Börek with Spinach and Feta

Prep 45 minCook 25 minRest 30 minTotal 1 h 40 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water
• 1 tsp salt
• 100 g unsalted butter, melted
• 1/2 cup vegetable oil
• 400 g fresh spinach, chopped
• 1 onion, diced
• 200 g feta cheese, crumbled
• 1/2 tsp red pepper flakes
• Salt, to taste

Instructions

1. In a large bowl, combine the flour and salt. Gradually add the warm water, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. The dough should be soft and supple, not sticky. Divide the dough into 8 equal balls. Coat each ball with the melted butter and vegetable oil mixture, then place them in a bowl, cover with a damp towel, and let rest for 30 minutes.
2. On a lightly oiled surface, take one dough ball and press it into a flat disc. Using a rolling pin, roll it out as thin as possible, until it is paper-thin and translucent. You should be able to see your hand through it. If the dough tears, patch it with a small piece of dough. Keep the remaining balls covered while you work.
3. In a bowl, combine the chopped spinach, diced onion, crumbled feta, red pepper flakes, and salt. Mix well until everything is evenly distributed. The filling should be well combined and slightly moist.
4. Spread a thin layer of the filling along one edge of the rolled-out dough, leaving a small border. Starting from the filled edge, roll the dough up tightly into a long, thin rope. Pinch the ends to seal. Continue with the remaining dough balls and filling.
5. Take one filled rope and coil it around itself in a spiral, tucking the end underneath. Place the spiral on a parchment-lined baking sheet. Repeat with the remaining ropes, spacing them about 2 inches apart.
6. Brush the tops of the spirals with the remaining melted butter. Bake in a preheated oven at 400°F (200°C) for 25 minutes, until deeply golden brown and crisp.
7. Remove the baking sheet from the oven and let the börek cool for 5 minutes on the sheet. Then transfer to a wire rack to cool slightly. Serve warm, breaking them apart to reveal the steaming spinach and melted cheese.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.