This golden, flaky spiral börek is a beloved Turkish classic made by wrapping layers of delicate phyllo dough around a savory filling of ground beef and onion. Coiled into a stunning spiral and baked until crisp and golden, then topped with sesame or nigella seeds, this dish is a showstopping centerpiece for brunches, family meals, or gatherings.
Why You’ll Love This Recipe
Turkish Spiral Börek combines rich, spiced meat filling with the irresistible crunch of buttery phyllo pastry. It’s visually impressive yet surprisingly simple to make. Whether served warm or at room temperature, börek is versatile—ideal for snacks, light meals, or entertaining guests. The spiral form makes it easy to slice and serve, while the spices and herbs offer comforting flavor in every bite.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ground beef (or lamb)
- medium onion
- olive oil
- salt and black pepper
- paprika
- red pepper flakes (optional)
- chopped parsley
- phyllo dough, thawed
- melted butter (or a mix of butter and olive oil)
- egg yolk
- sesame seeds or nigella seeds
directions
- Preheat your oven to 375°F (190°C). Line a round baking tray with parchment paper or lightly grease it.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
- Add ground beef and cook, breaking it apart with a spoon, until fully browned. Season with salt, pepper, paprika, and red pepper flakes (if using). Stir in chopped parsley. Remove from heat and let the filling cool slightly.
- Place one sheet of phyllo dough on a clean surface and brush with melted butter. Layer a second sheet on top and brush again with butter.
- Spoon a line of the meat filling along the long edge of the dough. Roll the phyllo tightly into a log.
- Coil the filled log into a spiral shape and place it in the center of the prepared tray.
- Repeat the process with remaining phyllo and filling, coiling each new roll around the previous spiral to form a larger coil.
- Brush the top of the assembled spiral with egg yolk and sprinkle with sesame or nigella seeds.
- Bake for 30–35 minutes, or until the pastry is golden brown and crisp.
- Let cool slightly before slicing and serving.
Servings and timing
- Servings: 6–8
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Calories: Approximately 340 kcal per serving
Variations
- Cheese and Spinach Börek: Replace the meat filling with a mixture of feta cheese, spinach, and fresh dill for a vegetarian version.
- Spicy Lamb Version: Use lamb instead of beef and increase the red pepper flakes for a bolder flavor.
- Mini Börek Spirals: Cut phyllo into smaller sheets and make individual spiral pastries for snacks or appetizers.
- Herbed Yogurt Topping: Serve with a side of garlicky yogurt mixed with mint and dill.
- Vegan Alternative: Use plant-based meat and oil instead of butter and egg for a vegan-friendly option.
storage/reheating
Store leftover börek in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 8–10 minutes until crisp and warm. Avoid microwaving as it softens the phyllo layers.
FAQs
Can I use store-bought phyllo dough?
Yes, frozen phyllo dough works well—just be sure to thaw it according to package instructions and keep it covered with a damp towel while working to prevent drying.
What’s the difference between börek and other savory pastries?
Börek is a traditional Turkish dish known for its thin layers of phyllo and savory fillings like meat, cheese, or spinach, often shaped into rolls or spirals.
Can I prepare börek ahead of time?
Yes, you can assemble it and refrigerate for several hours before baking. Brush with egg yolk just before placing in the oven.
Can I freeze börek?
Yes, freeze it unbaked. When ready to serve, bake from frozen at 375°F (190°C), adding about 10 extra minutes to the baking time.
How do I keep the phyllo from tearing?
Phyllo is delicate—handle it gently and keep it covered with a damp cloth to maintain flexibility while assembling.
What can I serve with spiral börek?
It pairs well with a fresh cucumber and tomato salad, yogurt dip, or a bowl of lentil soup.
Can I make this recipe with puff pastry?
Puff pastry will give a different, richer texture but can work as a substitute in a non-spiral form.
Is red pepper flakes necessary?
No, they’re optional. Omit them for a milder taste or substitute with black pepper or sumac for a tangy touch.
Why does my börek fall apart when slicing?
Let it cool for 5–10 minutes after baking to allow the layers to set, making slicing easier and cleaner.
Can I add cheese to the beef filling?
Yes, a small amount of feta or mozzarella can be added to the beef for extra richness.
Conclusion
Turkish Spiral Börek is a savory, flaky delight that delivers bold flavor and eye-catching presentation. With its layers of crisp phyllo and seasoned meat wrapped into a beautiful spiral, it’s a satisfying dish that’s surprisingly simple to make. Whether for brunch, dinner, or entertaining guests, this traditional recipe adds warmth and elegance to any table.
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Turkish Spiral Börek
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Halal
Description
This golden, flaky spiral börek is a Turkish classic made with crisp layers of phyllo dough wrapped around a savory beef and onion filling. Baked until beautifully browned and sesame-topped, it’s perfect for brunch, snacks, or sharing with family.
Ingredients
- 1 lb ground beef (or lamb)
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp chopped parsley
- 8 sheets phyllo dough, thawed
- 1/3 cup melted butter (or a mix of butter and olive oil)
- 1 egg yolk (for brushing)
- 1 tbsp sesame seeds or nigella seeds
Instructions
- Preheat oven to 375°F (190°C). Line a round baking tray with parchment paper or lightly grease it.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft.
- Add ground beef, breaking it apart, and cook until browned. Season with salt, pepper, paprika, and red pepper flakes. Stir in parsley and set aside to cool slightly.
- Place one sheet of phyllo on a clean surface and brush with melted butter. Layer a second sheet on top and brush again.
- Spoon a line of meat filling along the long edge of the dough. Roll tightly into a long log.
- Coil the log into a spiral shape and place in the center of the prepared baking tray.
- Repeat the process with remaining phyllo and filling, wrapping each new roll around the center spiral to form a larger coil.
- Brush the top of the spiral börek with egg yolk and sprinkle with sesame or nigella seeds.
- Bake for 30–35 minutes, or until golden and crisp.
- Let cool slightly before slicing and serving.
Notes
- Phyllo dough dries quickly; keep unused sheets covered with a damp towel while assembling.
- You can substitute lamb for beef for a more traditional flavor.
- Serve warm or at room temperature with yogurt or salad.
- This börek can be made ahead and reheated before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Savory Pastry
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 75 mg
