Chard Borek

Chard Borek |

Turkish phyllo borek with potatoes, chard and carrots







  1. Cook the potatoes in boiling water until tender, with  their skin on. Peel and dice them.
  2. Heat olive oil in a pan. Add in diced onion and cook until translucent.
  3. Add in tomato paste, cook for a minute, stirring occasionally.
  4. Add in potatoes, salt and pepper, Give it a good stir and remove from heat. Let it cool.
  5. Preheat the oven to 180C.
  6. Mix yogurt, olive oil and an egg in a cup. We will spread this mixture on each phyllo sheet.
  7. Lay one phyllo sheet in a baking sheet. Spread a little yogurt mixture on it. Put the half of the potato mixture on it, sprinkle the half of the grated carrot on it.
  8. Lay another phyllo sheet, put half of the chopped chard on it. Lay the third sheet, spread a little yogurt mixture on it, put the rest of the potato and grated carrot.
  9. Lay the fourth sheet, put the rest of the chard. Lay the last sheet on it, spread all the yogurt mixture on it.
  10. Then sprinkle some nigella seeds on it.
  11. Then cut the borek in diamond shapes or squares. Cutting before putting it in oven helps all layers cook equally.
  12. Bake it for 40 minutes.


If you think its top is too crispy, sprinkle a little water on it with your hands, cover it with a large kitchen towel, wait it for 15 minutes. Then you’ll see it gets soft enough.

Keywords: chard borek, vegetarian borek, turkish borek