History & Origin
Börek is one of the oldest pastry traditions of the Ottoman world, built on the same thin yufka dough as baklava but taken in a savoury direction. Versions of it are found from the Balkans to Central Asia, each region layering, rolling or coiling the dough differently.
Ingredients
Thin yufka pastry, spinach, feta cheese, egg, butter or oil for brushing between layers, and sometimes a little dill or parsley.
Traditional Preparation
Sheets of yufka are layered or rolled with the spinach-and-feta filling between them, brushed with melted butter or an egg-and-oil mixture, and baked until the top turns deep golden and shatters when cut.
Regional Variations
Spinach and feta is the most common savoury filling; other kitchens make börek with minced meat, potato, or plain cheese.
Pairings
Black tea or Turkish coffee, a simple side salad, or ayran.
How It Is Served
Cut into squares or slices while still warm from the oven, the pastry crisp on top and soft where the filling has steamed it from inside.
Did You Know
Making yufka thin enough for good börek is a skill in itself — traditionally it's rolled by hand until it's almost translucent, far thinner than most Western pastry doughs.
Börek (Spinach & Feta) at SkaZka Bali
SkaZka Bali's bakery serves Borek Spinach & Feta fresh — layered yufka pastry baked around a spinach and feta filling.