Green Power Börek: How to make Börek healthier

Börek doesn’t have to be heavy or greasy. With plenty of fresh greens, high-quality olive oil, and a balanced filling, it becomes a light and nutrient-rich dish. Especially in April, this green version is a classic in the Aegean—fresh, seasonal, and full of flavor.

Ingredients

For the dough:

• 3 yufka sheets (from the refrigerated section – now available in many supermarkets)
• I used a baking dish to make it thicker, but a smaller baking tray works just as well.

For the yogurt mixture (to soak):

• 1 glass neutral oil (e.g. rapeseed or sunflower oil)
• 2 glasses yogurt
• 1 glass sparkling water
• 1 egg

Mix everything well.
This mixture keeps the börek moist and prevents the yufka from drying out—especially important since store-bought yufka is often firmer than homemade.

For the filling:

• Agnó extra virgin olive oil
• Onions, finely chopped
• “Greens”: chard, parsley, dill, rappa, mint, purslane
• Feta cheese, crumbled
• Salt, pepper
• Sweet paprika powder
• Chili flakes or pul biber (to taste)

Tip:

Feel free to get creative with herbs and greens—anything green works:
Spinach, leeks, arugula, spring onions… everything is allowed.

You can also adjust the ratios however you like—more spinach, more chard, go for it.

Just keep in mind: better too much than too little, since everything shrinks when cooked. And if you have leftovers—no worries, there are ideas below.

Preparation (Layering Method):

Preheat the oven to 220°C (top/bottom heat).
Lightly oil a baking dish or line it with parchment paper.

Place one yufka sheet inside (let the edges hang over).
Brush generously with the yogurt mixture.
Add a layer of filling.

Repeat layering: yufka – mixture – filling until everything is used.
Fold the overhanging edges inward.
Pour the remaining yogurt mixture over the top.
Sprinkle with sesame seeds.

Bake for 30–40 minutes until golden brown.

Leftovers?

Green Rice:
Add some tomato paste, water, and a handful of rice to the leftover filling. Simmer until the rice is cooked—done.

Green Omelette:
Mix with a few eggs, cook in a pan until set—perfect for breakfast or a light dinner.