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Recipe: Borek

Börek is a savoury oven-baked snack made from layers of filo pastry, that can be folded in a number of ways depending on the region.

Variations of this pastry can be found across all the cuisines of the former Ottoman Empire, stretching from North Africa to the Balkans. Its contents usually range from cheese, meat and spinach. This recipe is slightly usual as it’s filled with onion -the hearty winter veg, making it as seasonal as it gets.

They’re surprisingly simple to make, perfect to eat on the go or to share around your next raki table.

Soğanlı Çıtır Börek /Flaky Filo Pastries with Onion and Parsley

(Serves 6-8)


For the pastry:
  • 1 packet of filo pastry
  • 100g/3 ½ oz melted butter
  • 2 tbsp sunflower oil

For the filling:

  • Knob of butter
  • 1 kg onions
  • ½ bunch parsley
  • Salt & Pepper
  • Flaked red pepperTo glaze:
  • 1 egg yolk
  • Sesame or nigella seeds


Pre-heat oven to 180°C/350°F.

Peel and finely chop the onions and gentle sauté them in the butter. Season with the salt, pepper and flaked red pepper. Remove from the heat. Add the chopped parsley and leave to cool.

Lay the first sheet of filo pastry on a clean surface. Combine the melted butter with the oil and brush over the first sheet of filo then layer over another sheet. Repeat 3-4 times.  Spread the cooled onion mixure all the way to the edges and then roll evenly into a long shape (like a roulade).  Continue in the same way with the other sheets of filo. Cut into pieces roughly 3 fingers wide.

Grease an oven tray or line with greaseproof paper.  Place the börek on it and brush with the beaten egg yolk. Sprinkle with the sesame seeds or nigella. Bake until nicely browned. Don’t be afraid of over-cooking them! They’re very sturdy.

Share, savour, enjoy!


Recipe: Borek pinit fg en rect red 28

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