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Gül Böreği - Potato & Spinach Rose Börek

This Turkish gül böreği recipe is a perfect snack for eating on the go or you can eat it as a main meal with a side salad.
Course Börek, Snack
Cuisine Turkish
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 8 pieces
Calories 150kcal
Author Turkey's For Life


  • 1 small bowl for the yoghurt egg wash
  • 1 Pastry brush
  • 1 Sharp knife
  • 1 Frying pan
  • 1 Saucepan


For The Börek

  • 2 sheets fresh yufka or phyllo dough
  • 2 medium potatoes scrubbed & cut into bite-sized chunks
  • 250 grams fresh spinach leaves washed & roughly chopped
  • 1 tablespoon olive oil
  • 2 teaspoons nigella seeds or sesame seeds
  • 1 teaspoon tomato paste salça
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot red pepper flakes pul biber
  • salt & pepper to season

For The Yoghurt Egg Wash

  • 1 large egg beaten
  • 2 tablespoons süzme yoghurt or Greek yoghurt
  • 2 tablespoons milk
  • 2 tablespoons olive oil


For The Yoghurt Egg Wash

  • First of all, add your yoghurt egg was ingredients to a bowl and beat together until you have a smooth emulsion.

For The Rose Börek

  • Add your potatoes and a good pinch of salt to a saucepan of boiling water and boil until soft.
  • Drain immediately.
  • Meanwhile, heat your olive oil in a frying pan on a moderate heat and add your spinach.
  • Once it has wilted, add a splash of water (around 2 tablespoons) and your tomato paste and mix into your spinach.
  • Now add your spices and seasoning and stir in.
  • Allow your spinach to simmer until most of the liquid has evaporated.
  • Remove from the heat.
  • Smash your potatoes with a fork and mix into the spinach.
  • Leave this to one side and allow to cool.
  • Now take one sheet of yufka and fold it in half, carefully, to make a semicircle.
  • Using a sharp knife, start from half way along the flat edge and cut downwards to the curved edge, to halve the semi circle.
  • Now take one of those pieces and open it out.
  • Again, cut down the centre from the flat edge to the curved edge so that you have two triangles.
  • Place one of the yufka triangles onto a clean, flat work surface with the curved edge at the bottom and the point at the top.
  • Carefully place the rest of the yufka under a damp cloth so that it doesn't dry out.
  • Now, using a pastry brush, paint your yoghurt egg wash emulsion all over the yufka triangle.
  • Take 3 teaspoons of the potato and spinach mix and carefully arrange it along the bottom edge of the triangle, leaving a couple of centimetres space at each edge.
  • Now take the bottom edge and loosely roll the yufka until you reach the pointed edge, creating a long sausage shape.
  • Now take one end of the sausage shape and carefully start to create a spiral shape.
  • When you reach the opposite end, tuck the loose edge of yufka under the base of your spiral (your rose) and carefully lay it on a baking tray.
  • Repeat this process until you have used all of your yufka or potato and spinach mix.
  • Preheat your oven to 220 degrees Celsius.
  • Now paint the rest of your yoghurt egg wash over the top of your gül böreği rose shapes and sprinkle each one with nigella seeds.
  • Place your güle böreği in the centre of the oven and bake for 20 minutes or until golden brown on top.
  • Once the pastries are golden brown, remove from the oven and leave to cool to room temperature.
  • Enjoy your potato and spinach rose börek as a snack or as part of a main meal.


  • Turkish yufka is served in large circular sheets that we quarter into 4 triangles. If you are a using phyllo (filo) pastry sheets, you need rough triangles with a base of approximately 25-30 centimetres.
  • As with all of our recipes, the calorie count is a rough guide and is for one gül böreği. Our recipe makes 8 individual gül böreği. 
  • Feel free to experiment with other fillings. We have made some suggestions in the article. 
  • If you want an extra golden topping for your gül böreği, you can use an egg yolk rather than the yoghurt egg wash.
  • If you are vegan, you can substitute the yoghurt egg wash for a 50 / 50 mix of olive oil and water.