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Osmaniye spinach griddle pastry (D-shaped börek)

Whole recipeFrom: T.C. Osmaniye Valiliği İl Kültür ve Turizm Müdürlüğü (Gül İnce), Osmaniye Yemekleri (2017)

Ingredients

  • 2,000 gWheat flour
  • 5 gSalt step 1
  • 2,000 gSpinach
  • 220 gOnion
  • 5.4 gRed pepper flakes
  • 5 gSalt step 2
  • 92.1 gSunflower oil

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Spinach46%
  2. Wheat flour46%
  3. Onion 5%
  4. Sunflower oil 2%
  5. Salt 0%
  6. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Mix the flour and salt, add enough water and knead a firm dough. Divide the dough into balls.

  2. Wash the spinach in plenty of water and chop it. Finely chop the onions and mix them with the spinach, then add the chili flakes, salt and oil to make the filling.

  3. Roll each ball out into a small round sheet. Spread filling over half of each sheet, fold the other half over it and trim the edge with a round cutter to get a D shape. Cook on a griddle or non-stick pan, turning often.

Where this recipe comes from

From a published work: quantities come from T.C. Osmaniye Valiliği İl Kültür ve Turizm Müdürlüğü (Gül İnce), Osmaniye Yemekleri (2017); the method is written in our own words.

Last changed: November 1, 2026

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