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.
Servings 8 pieces
Calories 150kcal
Equipment
- 1 small bowl for the yoghurt egg wash
- 1 Pastry brush
- 1 Sharp knife
- 1 Frying pan
- 1 Saucepan
Ingredients
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
Instructions
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.
Notes
- 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.