Gluten-Free Borek

Indulge in the irresistible flavors of this Gluten-Free Börek, a mouthwatering twist on the classic Turkish pastry that’s perfect for those avoiding gluten. Made with delicate gluten-free phyllo pastry, this recipe features a savory filling of sautéed spinach, creamy crumbled feta, and a hint of nutmeg, all wrapped into golden, flaky perfection. With its crisp sesame seed-studded crust and rich, flavorful center, this dish is as beautiful as it is delicious. Ready in under an hour, it’s an ideal choice for an impressive appetizer, a light lunch, or a crowd-pleasing dish for your next gathering. Enjoy the magic of authentic Mediterranean cuisine without compromising dietary needs! Perfect for gluten-free baking enthusiasts and lovers of international cuisine.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 10 sheets Gluten-free phyllo pastry sheets
• 100 ml Olive oil
• 300 grams Fresh spinach
• 200 grams Feta cheese, crumbled
• 1 medium Onion, finely chopped
• 1 large Egg
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 0.25 teaspoon Nutmeg, freshly grated
• 2 tablespoons Sesame seeds

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a large baking tray with parchment paper.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and saute until soft and translucent, about 5 minutes.

Step 3

Add the fresh spinach to the skillet with the onion. Cook, stirring frequently, until the spinach is wilted. Remove from heat and let it cool slightly.

Step 4

Once cooled, stir the crumbled feta cheese into the spinach mixture. Add the egg, ground black pepper, salt, and nutmeg. Mix well until everything is evenly combined.

Step 5

Lay one gluten-free phyllo sheet on a clean work surface and brush it lightly with olive oil. Place another sheet on top and repeat until you have a stack of five sheets.

Step 6

Spoon half of the spinach and feta filling along one edge of the stacked phyllo sheets, leaving a 1-inch border. Carefully roll the sheets over the filling, tucking in the sides as you go to form a log. Place the borek seam-side down on the prepared baking tray.

Step 7

Repeat the process with the remaining phyllo sheets and filling to create a second borek log.

Step 8

Brush the tops of the boreks with the remaining olive oil and sprinkle sesame seeds over each log.

Step 9

Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and crisp.

Step 10

Remove the boreks from the oven and let them cool slightly before slicing into portions and serving.

Nutrition Facts

Serving size	1061.6 grams (1061.6g)

Amount per serving	% Daily Value*
Calories	2409

Total Fat 171.10g	219%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 15.10g
Cholesterol 386mg	129%
Sodium 4838mg	210%
Total Carbohydrate 172.40g	63%
Dietary Fiber 21.40g	76%
Total Sugars 8.20g
Protein 56.30g	113%

Vitamin D 54IU	269%
Calcium 1333mg	102%
Iron 17mg	94%
Potassium 542mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 9.2%

Carbs: 28.1%