Cauliflower and greens Borek


Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


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


200 mg
125 g
packet filo pastery
1 bn
Spinach or seasonal greens (roughly chopped)
250 g
cauliflower (medium size)
1 t
cumin seeds (or 1 tsp of zaatar)
sweet pepper
onion (red preferably )
250 g
olive oil


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 cauli 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 phyllo 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 phyllo, fold over the overhanging dough sheets. Lay down a second layer of phyllo 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.



Tip: electric shredder makes this recipe even speedier and easier.