Need an easy savory snack recipe that can even be served as a breakfast or lunch? Make this Potato Borek (Patatesli Börek) Recipe! Filo dough sheets are filled with a simple homemade potato filling and baked until golden. They come out so tasty with a wonderful, crunchy texture. Plus, they are freezer friendly too!
Potato Borek Filling
The potato filling here is the same as our simple dish called patates kavurma It requires only a few simple ingredients.
You will need boiled potatoes, spices (we use salt, black pepper, paprika and Turkish red pepper flakes), parsley, onions, tomato paste and olive oil.
We do love this borek with a simple potato filling but you can always make your own twist.
If you are a cheese lover, you might want to make a potato and cheese borek recipe. So add some cheese in this filling mixture. We recommend crumbled feta cheese (Turkish white cheese), grated Turkish kasar cheese (similar to mozzarella) or cheddar cheese.
Patatesli Börek – Potato Borek
Description
Need an easy savory snack recipe that can even be served as a breakfast or lunch? Make this Potato Borek (Patatesli Börek) Recipe! Filo dough sheets are filled with a simple homemade potato filling and baked until golden. They come out so tasty with a wonderful, crunchy texture. Plus, they are freezer friendly too!
Ingredients
Potato Filling
Börek
Instructions
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INSTRUCTIONS
For the filling:
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Place the potatoes with their skins on in a pot. Fill with water to cover, bring to a boil, and simmer until the potatoes are tender (about 30 minutes). Check with a fork; if they are soft, drain and rinse with cold water. Peel and finely chop.
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Heat the olive oil in a pan and sauté the onion until soft. Stir in the tomato paste, then add the chopped potatoes and spices. Mix well. Add the herbs (green onions and/or parsley), stir again, and let it cool.
For the börek:
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Preheat the oven to 180C / 350F. Line a baking sheet with parchment paper.
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Keep the phyllo sheets covered with a kitchen towel to prevent drying.
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Place one sheet on the counter, brush with melted butter, then place another sheet on top and brush it too.
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Spread about 3 tablespoons of the potato filling along the wide end. Roll it into a log, then coil it into a spiral shape. Seal the end with butter and brush the top. Keep the remaining sheets under a towel so they don’t dry out.
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Repeat with the remaining phyllo sheets, placing each spiral on the prepared baking sheet.
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Whisk together the egg yolk and olive oil, then brush the tops of each spiral with this mixture.
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Sprinkle each with sesame seeds and/or nigella seeds.
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Bake for about 20 minutes, or until golden brown. Serve warm or at room temperature.
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NOTES
You can skip the second step in the filling section and simply combine the cooked and chopped potatoes with olive oil, spices, and herbs, leaving out the onion and tomato paste. It will still be delicious, but we find the filling tastes even better when mixed with sautéed onion and a little tomato paste as explained in the second step.
If a phyllo sheet dries out and feels like it might tear while rolling, wet your hands slightly and tap the sheet to soften it before rolling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 662kcal
- % Daily Value *
- Total Fat 43g67%
- Saturated Fat 20g100%
- Trans Fat 1g
- Cholesterol 136mg46%
- Sodium 1100mg46%
- Potassium 1416mg41%
- Protein 11g22%
- Vitamin A 2377 IU
- Vitamin C 73 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
Course Pastry Cuisine Turkish
