Baked Borek

Baked Borek

Prep. 15 mins
Cooking 10 mins
Serving 4

INGREDIENTS Measurements

  for filling

2 Tablespoons olive oil
1/2 cup onion, chopped
4 tablespoons spinach, minced
1 tablespoon fresh pomegranate seeds
Salt & pepper

  for Borek

2 cups flour
1/2 Teaspoon salt
1 Teaspoon white vinegar
1 cup water, chilled
1 Eggs wash (1 egg beaten with 2 tablespoons yogurt)
Sesame and black seed for garnishing



  • - Preheat oven to 170 Celsius degrees.
  • - Mix flour and salt using an electric mixer on low speed, add vinegar.
  • - Add water gradually; knead on medium speed until the dough comes together.
  • - Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.
  • - Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.
  • - Arrange on a baking tin, brush with egg & yogurt mixture and sprinkle sesame and black seed on top.
  • - Bake for 10 minutes or until golden.
  • - Serve the Borek warm in a large bread basket.


  • Spinach stuffing can be replaced with any other fillings such as ripe minced meat or favorite cheeses, and borek can be made sweet by using pieces of dried fruit for stuffing instead of salty fillings.

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