Cauliflower and Greens Borek


Prep time: 
20 minutes
Cooking time: 
30 minutes


The cauliflower in this recipe takes on a creamy texture when shredded. You can find the filo or yufka in all good Turkish shops.



  • 2 tbs olive oil
  • 2 cloves garlic, minced
  • 1 medium sized sweet onion, ideally red or pink, chopped
  • 1 bunch of spinach or any seasonal greens, roughly chopped
  • 1 cauliflower head, shredded or grated
  • 1 tbsp cumin
  • 1/2 teaspoon of coriander seeds or 1 tsp of zaatar
  • 1 x small sweet pepper (optional)
  • 250 grams or 1 packet of feta cheese, chopped into small cubes

Milk mixture:

  • 200ml milk
  • 1 egg
  • 5 tbs olive oil
  • 1 tsp of nutmeg
  • Salt and pepper


To make the filling, heat the olive oil in a large pan over medium heat. Sauté chopped onion, cauliflower, cumin and coriander seeds or zaatar until flavours come out and the onions and cauliflower start to brown. Add greens, pepper, feta and garlic. Turn off heat and leave to wilt while you prepare the rest of the dish.

Whisk together milk, eggs and olive oil, spices, salt and pepper.

Preheat the oven to 200°C. Grease a baking dish with a bit of olive oil.

Lay a filo dough sheet in the middle of the baking dish, with the sides hanging over the edge of the dish. Smear with a bit of milk mixture. Spread half of the filling over the filo, fold over the overhanging dough sheets. Lay down a second layer of filo and repeat the previous step. If you have enough mixture you can do a third layer. Make sure the top layer tucks well over and seals the top of the dish. Brush the rest of the egg mixture over the top and sprinkle the top with some sesame seeds for decoration, if you like.

Bake for 25-30 minutes until the top is golden. Don’t let it dry out.

Cut and serve, enjoy hot or cold with tomato, salad and harissa mayo on the side.


An electric shredder or food processor makes this recipe even speedier and easier.

Photo Credit: Jonny Hughes @jonny2love
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