Patatesli Börek - Potato Borek

Turkish borek rolls on a baking sheet and a hand is taking one.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Potato borek with filo dough pastry. It is tasty, crunchy and super easy to make. Great to have leftovers for the next day.




  • 4 large potatoes
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup chopped parsley

For Borek:

  • 20 sheets phyllo (filo) dough
  • ½ stick (70g) butter, melted
  • 1 egg yolk
  • 1 teaspoon olive oil
  • ½ tablespoon nigella seeds
  • ½ tablespoon sesame seeds


Prepare the filling: 

  1. Put the potatoes in a pan. Pour water into the pan until it covers the potatoes. Bring it to a boil over medium high heat. Reduce the heat to medium low and let it simmer until the potatoes get tender. You can check their doneness by inserting a knife into a potato. If it is soft enough, remove the pan from the heat. Drain it and fill the pan with cold water to help the potatoes cool down. Peel them and chop finely or just grate them into a bowl. 
  2. Add in salt, paprika, black pepper, olive oil and parsley. Give it a good stir and set it aside.

Prepare And Bake Borek:

  1. Brush a baking sheet with oil. Preheat the oven at 180C/350F.
  2. Remove the filo sheets from the package. Cover them with a damp paper towel so that they don’t dry out while making the rolls.
  3. Place a filo sheet on the counter, brush it with melted butter. Line another one onto it. They should overlap.
  4. Place about 3 tablespoons of potato filling on the large side of the phyllo sheet, leaving a little space on the sides. Roll it up. Brush the end with a little more melted butter to seal. You will have a long sausage shape. Swirl it around itself and give it a swirl shape. Gently tighten the end with your hand to seal. You might use a little melted butter or just water when doing this. Place it on the baking sheet and immediately brush with melted butter.
  5. Repeat with all the filo sheets and put them all on the baking sheet.
  6. Beat the egg yolk and brush the top of each borek with it.
  7. Sprinkle nigella seeds and sesame seeds over each borek and bake until golden, about 20 minutes.
  8. Serve warm or at room temperature.



Keep these potato boreks in an airtight container in the fridge for up to 4 days. You can let them sit on the counter for about 30 minutes and enjoy without reheating.

If you want to reheat, you can do so in a pan over medium low heat or in a preheated oven for 5 minutes.

You can freeze potato borek either cooked or uncooked.

To freeze, place the boreks on a parchment lined sheet in a single layer. Let them sit in the freezer for 40 minutes. Then put them in a freezer bag and keep in the freezer for up to 4 months. 

You don't need to defrost the uncooked ones when you are ready to bake. Likewise, no need to defrost before reheating the cooked borek. You can reheat them in a preheated oven for 10-15 minutes.