Mastering Homemade Turkish Spinach Börek Pastry – Easy Rolling Pin Method for Beginners

Join me in my kitchen today as I go into the art of making a traditional Turkish Börek, filled with a scrumptious no-cook spinach filling! This video is ideal for anyone from beginners to seasoned cooks looking to master a delicious, homemade pastry.

In this detailed tutorial, I’ll guide you through making Börek from scratch, focusing particularly on the dough preparation using a simple rolling pin. I’ll demonstrate that if I can roll out this dough, you certainly can too – it’s easier than you might think!

We’ll begin by preparing a fresh, uncooked spinach filling, bursting with flavor, perfect for our Börek. Then, I’ll show you how to mix, knead, and roll out the ideal Börek dough. You’ll learn the technique of layering the dough with starch to achieve that quintessential flaky texture and deep flavor.

Whether you’re a lover of Turkish cuisine or just enjoy exploring new recipes, this video is for you. So grab your apron, rolling pin, and let’s make some delightful Spinach Börek together!

Don’t forget to like, share, and subscribe for more delicious recipes and culinary tips. Let’s get started!”

Ingredients
For the spinach filling:
About 600gr. spinach
1 medium to big onion
tsp each salt, black pepper, pul biber (chili flakes) (You can use more spice if you prefer a bit hot)
1-2 grated potatoes (optional) or about half to 1 cup crumbled Turkish white cheese or feta cheese
1/4 olive oil to drizzle over the filling
For the dough:
1 cup lukewarm water
half cup vegetable oil
half cup yogurt
1 egg (keep the yolk for topping)
1 tsp salt
2 tsp baking powder
about 4+1/2 cups flour
for the layers to brush:
100gr. butter, melted
100ml. olive oil or mix of olive oil and vegetable oil
Also about 200-300gr. corn or wheat starch to roll out the dough pieces
For the egg wash
1 egg yolk
3-4 tbsp or leftover melted butter mix
2 tbsp yogurt
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We are making spinach burck from Scratch nutting beads homemade bur don’t worry it’s going to be very easy Once you make it you’re not going to try anything else it’s going to be so Delicious for the dough we will need half cup vegetable oil half cup yogurt 1 cup Li warm water one egg white we will use the yolk for tupping about 4 and 1/2 cups of allpurpose flour 1 teaspoon salt and one package about 2 teaspoon baking powder

We are looking for a smooth not sticky dough but soft you can always add a bit more flour if needed now I’m going to turn my dough into a loog and then cut into three first and then each threee into seven we want 21 Pieces to shape the pieces into bowls I prefer to get help from the countertop but you can also do it by hand like this to prevent sticking you can sprinkle some starch to the bottom and on top and cover with a damp cloth let them rest for about half an hour for easy Rolling I cut my spinach adding back to my bowl and going to finally dice one onion and Grate two potatoes and then season it with some salt black pepper and paprika I used to sauté onion and then spinach when I make burck feeling but over the years I experienced that it is

Much more easier and healthier and also tastier to make everything roll the only thing you need to make is to rub the chopped onion with some salt it is optional to add grated potatoes I just love the uh taste instead you can if you like add some white cheese feta

Cheese adding P bber chili flakes black pepper and mix everything well you can also rub the spinach a little bit to soften I drizzled some olive oil just for an extra taste and my filling is ready okay my filling is ready and the dough piece is rested now I’m going to

Roll the do into about 20 cm in diameter I’m going to use only bead or corn starch doesn’t matter and going to use my rolling pin my eyes from the onion later I’m going to use show you how to use oklava as well but it’s going to be

A very short rolling out the dough is very soft and opens so easily so don’t don’t worry okay don’t skip the recipe thinking that you cannot roll it you can if I can so why not you let’s begin so I’m going to get one piece rolling Out this is it I’m going to to add starch and add two more pieces on top of here the starch between the layers will create a thin dough pieces yufka sheets and it will be crispy I use this technique a lot even when making Homestyle

Baklava and use using it in this B also works very well I’m going to continue to group them with three layers sprinkling starch between the Layers meanwhile to drizzle over my yufka sheets I heat it up melted about 100 G butter and about thir of a cup vegetable or olive oil I melted about 100 G butter and 100 ml just eyeball vegetable and olive oil mix and now my groups are ready I have

Seven groups of of three layered dough I’m going to now easily it opens it is so soft right now and we are ready to rock and roll while rolling out I also use only starch here I’m going to show you first how I roll it using both rolling pin and

Thinner okaa we use in it is better to flip from time to time and sprinkle just enough starch here you can see just it takes a little bit practice but it is fun to make for more detailed rolling out with OVA you can check my baklava recipes and alternately I’m also using

The rolling pin as well look how easy it stretches I’m going to drizzle from the fat Mixture you can either spread it with brush silicone brush or I like to just close and open from the sides to spread it and add from The Filling generously not only to one side but spread a little bit to the half of the dough and roll it

Loosely you can stretch like this a bit more to make it longer and thinner and it’s ready to place to our baking tray I’m using round but you can simply use whichever tray you have and here I wanted to show you only using rolling pin as I

Set just flip from time to time to give some air between the layers note that the final thinness of the dough will be three time thinner than here because we already have three layers and starch between the layers my dough pieces fit perfectly to my 40 cm in diameter

Pan and to brush the top I have a little bit leftover from the butter oil mixture I added one egg yolk and about 2 tablespoon yogurt mixed it and brush it generously I’m going to rest the burck for 15 minutes to soak the sauce and then bake in the preheated 200

Cus degre oven for about 30 40 minutes we going to check until the bottom and top is golden color if it Browns too quickly you can lower the heat to one 70 and then continue to bake until the inner layers are completely cooked you can check by cutting and then we will

Taste happy ending okay we got bright Sun Celebrating okay it’s time to taste I see the beautiful flaky layers perfect It’s flaky light melting the mou after uh the flakiness the crunchiness inside is soft The Filling is very flavorful and light baked well I can taste the spinach that has steam cooked inside the layers I add a lot of spices but I could have add a bit more black pepper pul

Bear perfect believe me my friends I know it’s easier to make using Yukka sheets but nothing beats homemade bur and you can do it too okay give it a try let me know how it turned out I have lots of bur recipes either from scratch with different method or using Yukka or

A fow sheets make sure to check the playlist and links in the description box below don’t forget to give thumbs up to support my channel and see you next time I’ll Aome