Potato Borek is a delightful Turkish dish made with a crispy phyllo pastry filled with well-seasoned mashed potatoes and onion. This dish is ABSOLUTELY perfect for breakfast or lunch, and my daughter adores taking it to school in her lunch box.
Potato Borek Recipe
I've made this recipe so many times, and each time, it is super delicious. I even used zucchini instead of photos, but honestly, I liked the potato version better.
The recipe is easy and simple, and the borek is crispy with a flavourful filling; Super convenient for lunch or even snacks.
In this Turkish borek recipe, I used store-bought phyllo sheets; I used one pack, which yielded exactly six rolls. I prefer the phyllo sheets to high-calorie shortcrust pastry.
My advice to you is to Keep your phyllo sheets covered with a damp kitchen towel while working, as they tend to dry quickly.
The filling in this recipe is so simple and flavorful; I added a tablespoon of tomato paste to the potato to flavor it, and it was SO good. I also flavored it with sweet paprika and diced onion.
Here is my advice for the filling: If you like your potatoes to have a creamy texture, mash them using an electric hand blender.
Finally, the dressing is what makes this borek soft from the inside and so delicious: a combination of yogurt, milk, butter and eggs.
Why We Love This Recipe
- It is a quick and easy breakfast or lunch recipe.
- You can make it ahead of time.
- kids enjoy it.
- Vegetarian meal.
- It freezes and reheats well.
- Perfect for picnics.
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
I used Filo sheets (make sure you defrost them overnight) and garnished them with some sesame seeds and Nigella sativa seeds.
For The Filling: I used 3 large potatoes, tomato paste, diced onion and some seasonings (salt, ground black pepper and paprika).
Pro Tip: Check the filling for taste; you may need to add more salt.
For The Dressing: I used 2 large eggs, whole milk (you can use skimmed or non-dairy milk), Yoghurt (you can replace it with sour cream) and some butter and oil to make the pie super soft and fluffy.
How To Make Potato Borek
Before starting, Preheat the oven to 180C / 350F and grease a 22 cm baking dish with butter or line with baking paper.
Prepare The Filling
One: Peel and dice the potatoes, and boil in salted water until fully cooked. Drain and mash the potatoes with a potato masher.
Two: Place the mashed potatoes in a large mixing bowl, add salt, pepper, paprika, onion, tomato paste, and mix well.
Prepare The Dressing
Three: In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.
Four: Lay one filo sheet on a flat surface and brush generously with the dressing mixture
Five: Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
Six: Roll the sheet tightly and place it in the baking dish. Repeat until you have used all the potato mixture.
Seven: Top with a sprinkle of sesame seeds and black seeds. Bake for 40-45 minutes until golden brown.
- If you like it cheesy, add some cheese to the filling, such as Mozzarella, Cheddar, Parmesan or Edam.
- Add ½ teaspoon of red chilli flakes to the filling to make it spicier.
This Potato Borek is a meal in itself; however, you can serve it alongside steak, grilled or baked chicken. Or serve it next to any salad dish you fancy. Check the suggested recipes below:
No, you can’t. The taste and texture of the rolls will be totally different.
Yes, feel free to add ½ teaspoon of dried basil, thyme or oregano.
Yes, feel free to add meat to the filling, such as cooked minced beef or small chunks of pre-cooked chicken.
No, you can’t. Tomato sauce is a bit liquidy, and we don’t want the filling to be runny.
To store the rolls, place portions in a well-sealed container in the fridge. It will last for 3-4 days. To freeze them, make sure you put them in an airtight container. It will keep for 2-3 months.
Leave them to defrost overnight at room temperature, Place in a microwave-safe dish and microwave for 2 minutes on high. For best results, reheat it in the oven for 10 minutes at 180C / 350F. This will keep the pastry nice and crisp.
More Potato Recipes
- Roasted Potatoes With Thyme
- Roasted Lemon Rosemary Chicken With Potatoes
- Cheesy Roasted Garlic Mashed Potatoes
- Crispy Herb Roasted Potatoes
- Parmentier Potatoes (Herby Cubed Potatoes)
- 1 packet filo sheets
- 1 tablespoon Sesame seeds , topping
- 1 tablespoon Nigella sativa seeds , topping
for the filling
For the dressing
- 2 eggs
- ½ cup milk
- ½ cup yoghurt
- ½ cup butter, melted
- ½ cup cooking oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Preheat the oven to 180C / 350F and grease a 22 cm baking dish with butter or line with baking paper.
Prepare the filling
- Peel and dice the potatoes, and boil in salted water until fully cooked. Drain and mash the potatoes with a fork or potato masher.3 potatoes
- Place the mashed potatoes in a large mixing bowl. Add salt, pepper, paprika, onion, tomato paste, and mix well.1 teaspoon paprika, 1 tablespoon tomato paste, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 onion, diced
Prepare the dressing
- In a deep bowl or jug, combine yoghurt, milk, salt, pepper, eggs, melted butter, and cooking oil.2 eggs, ½ cup milk, ½ cup yoghurt, ½ cup butter, melted, ½ cup cooking oil, ½ teaspoon salt, ½ teaspoon ground black pepper
- Lay one filo sheet on a flat surface and brush generously with the dressing mixture1 packet filo sheets
- Add 2-3 tablespoons of the potato mixture in a line across the short end of the pastry.
- Roll the sheet tightly and place it in the baking dish. Repeat until you have used all the Filo sheets.
- Top with a sprinkle of sesame seeds and black seeds. Bake for 40-45 minutes until golden brown.1 tablespoon Sesame seeds, 1 tablespoon Nigella sativa seeds
- If you like your potatoes to have a creamy texture, mash them using an electric hand blender.
- Check the filling for taste; you may need to add more salt.
- Keep your filo sheets covered with a damp kitchen towel while working, as they tend to dry quickly.