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Tepsi Boreği Recipe - Minced Beef & Vegetable Filo Pie

This minced meat tray bake or filo pie makes a great tasty snack, can be added to your breakfast table or served with a salad.
Course Börek
Cuisine Turkish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Calories 120kcal
Author Turkey's For Life


For The Meat Filling

  • 300 g minced beef
  • 1 medium onion peeled & finely chopped
  • 1 handful spinach leaves
  • 1 handful chestnut mushrooms chopped
  • 1 handful garnitür garden peas, diced potato, diced carrot
  • 1 tsp tomato paste
  • 1 tsp sweet paprika
  • 1 tsp chilli flakes
  • 1 tsp cumin
  • 1 tsp mixed spices
  • salt & pepper to season
  • sunflower oil for frying

For The Yufka Pastry Casing

  • 5 sheets phyllo pastry
  • 1 egg
  • 50 mls milk
  • 50 mls sunflower oil
  • 1 knob butter melted (optional)


For The Meat Filling

  • Heat a little sunflower oil in a frying pan and add your onion.
  • Sauté until the onions start to sweat and then add your meat.
  • As your meat starts to brown and release its juices, add your mushrooms, spices and salt & pepper.
  • Cook on a medium heat until your mushrooms start to soften.
  • Now add your spinach and garntür and stir into the meat.
  • Add your salça (tomato paste) along with a splash of water and stir in, just to loosen your mixture.
  • Remove the pan from the heat and place to one side.

To Make Your Tepsi Böreği

  • Preheat your oven to 180° Celsius.
  • Mix your egg, milk and oil (and butter, if using) into a bowl.
  • Brush your oven tray with sunflower oil.
  • Take one sheet of yufka (phyllo) and place that in your oven tray leaving the excess to flow over the sides.
  • Brush the yufka generously with your mixture.
  • Take your second sheet of yufka and tear it into four pieces.
  • Lay that inside the tray in a crumpled fashion and brush generously with your mixture.
  • Now take half of your meat filling and spread that evenly over the top of the yufka inside the tray.
  • Take your third piece of yufka, tear into four and lay it over the top of the meat, leaving crumpled bits.
  • Again, brush with the mixture before adding the second half of your meat filling and spreading evenly.
  • Take your 4th sheet of yufka, tear into four and arrange over the top of your meat before brushing the yufka with the egg mix.
  • Now take your final piece of yufka and this time, leave it whole. Place over the top of the tray, crumpled, so that it sits inside the tray without spilling over the edges.
  • Now fold in the edges from your first piece of yufka, letting them lie over the top.
  • Paint the rest of your mixture over the top of your 'filo pie' and sprinkle with caraway seeds.
  • Place into the centre of your oven and bake for around 20 minutes until your yufka pastry goes golden.
  • After removing your tepsi böreği from the oven, cut into squares of around 10 cms and serve.


  • If you can't get yufka pastry, you can use filo (phyllo) pastry. Filo pastry tends to be slightly thinner than yufka so you can use more layers between your meat filling if you wish.
  • Other famous börek fillings include spinach, feta (beyaz peynir) potato and green herbs.
  • Turkish garnitür (mixed vegetables) is already cooked so it doesn't need to be added earlier in the process.
  • You can use any vegetables you like for your sebzeli kıymalı tepsi böreği.
  • Of you're just using minced beef and onion as a filling for your tray bake, use 500g beef.
  • Calories per serving are just a guideline.