Börek is a classic baked or fried pastry found in the cuisines of the Ottoman Empire’s former territories, most notably Turkey, the Balkans, and parts of the Middle East. It is typically made using thin, flaky layers of phyllo (or yufka) dough filled with ingredients such as cheese, meat, or vegetables. This particular recipe for Minced Lamb and Spinach Börek draws inspiration from Turkish cuisine, combining the richness of spiced lamb with the fresh earthiness of spinach, all encased in buttery, crisp phyllo dough.
Börek has deep historical roots, dating back to the Byzantine and Ottoman periods, when it was a staple in both royal kitchens and common households. It was highly valued for its versatility—able to be made in large trays for communal gatherings or rolled into hand pies for traveling soldiers and merchants. Over time, different regions developed their own variations. In Turkey, the dish takes many forms, such as su böreği (a softer, layered version similar to lasagna), sigara böreği (thin, rolled portions resembling cigars), or kol böreği (spiraled or elongated versions, much like the minced lamb and spinach variation in this recipe).
The use of lamb in this börek is a nod to the prominence of lamb in Turkish and Middle Eastern cuisine. Lamb has been a cornerstone of the culinary traditions of these regions for centuries due to its availability and its ability to take on bold spices beautifully. In this recipe, the lamb is combined with onion, garlic, cumin, coriander, and smoked paprika—aromatics that enhance its natural depth of flavor, while salt and black pepper balance out the seasoning. The inclusion of spinach not only adds freshness but also provides a contrast in texture and color, making for a more vibrant and well-rounded filling.
Phyllo dough, another key component of börek, is an ultra-thin, delicate pastry known for creating a flaky, crispy texture when baked. While traditionally, Turkish yufka (a slightly thicker version) is used, phyllo is a more accessible alternative that achieves a similar effect. The key to working with phyllo is to brush each layer with melted butter, which prevents dryness and results in a beautifully crispy finish. The rolling technique used in this recipe is common for börek preparation, producing a compact structure that holds up well when sliced.
The final touch—brushing the logs of börek with beaten egg and sprinkling sesame seeds on top—adds both color and a subtle nuttiness to the pastry. Once baked, the golden, crispy exterior gives way to a flavorful and juicy filling, making it irresistible whether served as a snack, appetizer, or even a main course with a side of yogurt or a fresh salad.
Minced Lamb and Spinach Börek is a perfect example of a dish that blends texture, flavor, and history into one satisfying bite. Whether enjoyed as part of a meze spread or as a comforting homemade pastry, it embodies the warmth and depth of Turkish culinary traditions while offering a delicious and accessible way to enjoy classic flavors.
Minced Lamb and Spinach Börek
Equipment
Ingredients
For the filling
1 lb ground lamb (minced lamb) - preferably grass-fed
1 small onion - finely chopped
2 cloves garlic - minced
1 tsp cumin - ground 
1 tsp ground coriander
1 tsp smoked paprika
½ tsp salt
¼ tsp ground black pepper
4 cups spinach - fresh, chopped
1 tbsp olive oil
For the pastry
- 10 sheets phyllo dough - thawed
¼ cup butter - melted
For the topping
1 large egg - lightly beaten
1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion, sautéing until translucent, about 3 minutes.
- Add the minced garlic, ground lamb, cumin, coriander, smoked paprika, salt, and black pepper. Cook until the lamb is browned, breaking it up with a spatula, about 6 minutes.
- Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat, layering 5 sheets.
- Spread half the lamb and spinach filling along the long edge of the phyllo stack. Roll tightly into a log, then transfer to the baking sheet.
- Repeat with the remaining phyllo layers and filling to create a second log.
- Brush both logs with the beaten egg and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until golden and crisp. Let cool slightly before slicing diagonally into pieces.
Notes
- For an extra crispy texture, let the phyllo dough sit uncovered for a few minutes before assembling.
