Crispy baked Turkish Borek (Vegan Spinach Rolls) are quick & easy to prepare and make a great finger food! You can fill them with different fillings, such as spinach and feta or cashew and tomato. They're perfect to serve at a party or just as a simple and delicious snack or side dish for dinner or lunch.

Turkish Borek (Vegan Spinach Rolls)

Crispy baked Turkish Borek (Vegan Spinach Rolls) is quick & easy to prepare and make great finger food! Serve to a party or just as a simple snack or side dish for dinner or lunch.
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Course: Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 Rolls
Author: Bianca Zapatka


Turkish Borek:

  • 1 package of Yufka pastry sheets (360g) *see recipe notes
  • 3/4 cup non-dairy milk + 2 tbsp oil to brush
  • sesame seeds to garnish

Spinach Filling (for about 17 rolls):

  • 1 onion diced
  • 2 garlic cloves chopped
  • 10.5 oz baby spinach (300g) fresh or frozen
  • 8.8 oz non-dairy feta cheese (250g) *see recipe notes
  • salt and pepper to taste

Tomato Filling (for about 7 rolls):

  • 1/2 cup cashews (75 g) or non-dairy feta cheese
  • 2 tbsp sunflower seeds optional
  • 1/2 cup tomato puree (120 ml)
  • 1-2 garlic cloves pressed
  • 1-2 tbsp nutritional yeast optional
  • salt and pepper to taste
  • Italian herbs optional


Spinach Filling:

  • Heat the oil in a pan and sauté the onion 1-2 minutes. Add the garlic and spinach and sauté 1-2 minutes longer until wilted. Let cool slightly and squeeze to remove excess liquid. (Optionally, use frozen spinach. Just thaw, squeeze and combine with roasted onions & garlic).
  • Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with salt and pepper to taste

Tomato Filling:

  • Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.
  • Put the soaked cashews and sunflower seeds along with the remaining ingredients for the tomato filling in a food processor and blend to combine. Season with salt, pepper, (nutritional yeast and Italian herbs) to taste.

Roll Borek Cigars:

  • Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with the milk-oil mixture generously.
  • Place 1-2 tablespoons of the filling near the wide end of the triangle, leaving about 1-inch (2cm) border on each side. Fold the long sides of the dough slightly over the filling. Fold in the sides to seal and roll up tight. Then place on a baking tray and repeat with the rest of the dough and filling.
  • Brush the spinach rolls with the milk-oil mixture and sprinkle with sesame seeds. Bake in a preheated oven at 360°F (180°C) for about 15 minutes, or until golden brown and crispy. (Optionally, you can also go the traditional way and fry them crispy in a deep-fryer or in a pan with much oil).
  • Enjoy!


  • I prefer using triangular Yufka pastry sheets but you can also use regular Yufka dough (Filo dough) and cut into triangles using a pizza cutter.
  • Make sure to cover the Yufka pastry with a damp dish towel during the preparation, so they won't dry out.
  • I used this vegan feta, but you can also make Homemade Cashew Ricotta or Cashew Cheese, or use firm Tofu + 2 tbsp cashew butter or puréed pine nuts.
  • You can freeze the filled rolls in a single layer on a platter, so they don’t stick together and won’t break when you want to remove them individually. What’s great is you can fry them straight from the freezer.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!