Servings
Font
Back
Potato Borek - Patatesli Börek
5 from 16 votes

Potato Borek - Patatesli Börek

Potato Borek, or Patatesli Börek, is a layered savory pastry made with thin yufka (filo) sheets filled with a creamy mixture of grated potatoes, melted butter, eggs, cheeses, herbs, and spices. The filling balances mild potato softness with salty cheeses and subtle heat, while the yufka provides a delicate crispness. The borek is rolled tightly and can be frozen before or after baking, making it flexible for preparation and storage.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 22 pieces
Calories: 162 kcal
Course: Main Course, Breakfast, Appetizer, Snacks
Cuisine: Mediterranean, Middle Eastern, Turkish

Ingredients

For the Potato Filling
  • 500 g potato
  • 100 g butter (melted)
  • 2 egg
  • 1 cup milk
  • 100 g kasar cheese grated, or mozzarella or cheddar cheese
  • 100 g feta cheese (crumbled)
  • ½ teaspoon chili (optional)
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon salt
  • ½ cup parsley (chopped)
For the Borek
  • 3 pieces yufka 125 grams each, also called filo, very thin sheets of dough
  • 1 egg for egg wash, yolk or 1 tbsp yoghurt mixed with 1 tbsp olive oil
  • sesame seeds to garnish, or nigella seeds

Instructions

Making the Potato Filling
    Cup of Yum
  1. Fill a medium saucepan with cold water and add the potatoes.
  2. Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
  3. Cool the potatoes down under running cold water and peel them.
  4. Grate the potatoes and set them aside.
  5. In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
  6. Add the mixture into the bowl with the grated potatoes.
  7. Add chopped parsley, feta, kasar cheese, salt, freshly ground pepper, and chili (if using) to the bowl and give it a good stir.
Making the Borek
  1. Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
  2. Place the second yufka sheet on top and cover it with another ⅓ of the filling.
  3. Trim the sides of the yufka into a square and place the trimmings on top of the filling.
  4. Repeat the same with the last yufka and the potato filling.
  5. Roll the yufka sheet carefully into a neat cylinder.
  6. Cut the cylinder into two equal pieces.
  7. Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
  8. Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
  9. Preheat the oven to 180° C (360° F).
  10. Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
  11. Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
  12. Cook them in preheated oven for about 30 minutes or until golden and crispy.

Notes

  • Roll the yufka sheets as tightly and gently as possible to maintain structure and prevent tearing.
  • Use cling film or a kitchen towel to help shape and hold the rolled borek firmly into logs.
  • Freeze the logs for about an hour before slicing to handle them more easily.
  • Boreks can be frozen either pre- or post-baking and will keep well for up to three months.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 33mg (11%) Sodium 203mg (8%) Potassium 137mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 225IU (5%) Vitamin C 6mg (7%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 22 pieces

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 203mg 8%
Potassium 137mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 225IU 5%
Vitamin C 6mg 7%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.