Follow us 148.4k
Borek is a traditional Turkish savory pastry filled with cheese and spinach but can also be made with minced meat, sausage and vegetables such as zucchini, leeks and tomato sauce. Parsley, which is often featured in Middle Eastern cuisine, is a common herb added to borek.
This Borek is a tasty and filling low-carb lunch or dinner. Savoury minced beef is nestled with rich fillings and tangy feta inside a soft grain-free and gluten-free dough, baked to perfection, and soaked in tasty juices. You could easily make this in advance and pop it in the oven when you are ready to cook it.
Surely by now you all know how much I love anything with spinach and feta in it? Do it. Make one yourself and tell me it is not divine. Enjoy!
How To Make Nut-Free Keto Borek
If you can't eat nuts, you can make the dough nut-free by swapping the almond flour for coconut flour. To do that, simply use about 6 tablespoons (48 g/ 1.7 oz) of coconut flour and add 1 to 2 tablespoons of cream cheese. You can also swap for flax meal and use about 8 tablespoons (57 g/ 2 oz) flax meal and add 1 to 2 tablespoons of cream cheese.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs6.7 grams
Protein33.9 grams
Fat45.7 grams
Calories577 kcal
Calories from carbs 5%, protein 24%, fat 71%
Total carbs9.1 gramsFiber2.4 gramsSugars4.3 gramsSaturated fat19.4 gramsSodium870 mg(38% RDA)Magnesium89 mg(22% RDA)Potassium566 mg(28% EMR)
Ingredients (makes 6 servings)
Dough:
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 large egg
Filling:
- 500 g minced beef (1.1 lb)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 small yellow onion, diced (70 g/ 2.5 oz)
- 1 cup mushrooms, chopped (70 g/ 2.5 oz)
- 1 tbsp ghee (15 ml)
- 2 cups fresh baby spinach, chopped (60 g/ 2.1 oz)
- 250 g feta or Börek cheese (8.8 oz)
Topping:
Instructions
- Place the minced beef, seasonings, chopped onions and mushrooms into a large skillet.
- Add a tablespoon of ghee and cook until browned.
- Chop the spinach and add to the mince mixture, stirring until wilted. Remove from the heat and let cool.
- When the mixture is cool, add the crumbled feta and stir through. Leave the mixture to go completely cold (this is essential to prevent the dough from melting and stretching).
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese in a large microwave safe bowl. Heat on high for 1 minute and then stir. Heat for a further 30 seconds.
- Stir mixture until it is smooth then add the almond flour and egg, beating until a smooth dough forms.
- Lay a long line of baking paper on the bench. Place the dough in a tube along the paper and cover with another line of baking paper. Roll the dough out into a long thin rectangle. You will need to work quite fast now as the dough gets fragile as it cools too much.
- Spoon the filling down the long side of the dough then firmly roll it into a long log.
- Grease an ovenproof skillet and coil the dough into it. Beat the second egg and brush over the top, adding sesame or poppy seeds if you like.
Note: A 25 cm (10 inch) skillet (or larger) will work best. You can also simply use a baking tray although the skillet helps maintain the shape.
- Bake for 25 minutes then remove and sit aside for five minutes to allow the juices to soak into the dough. Store, covered, in the refrigerator for up to 5 days.
Ingredients
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 large egg
- 500 g minced beef (1.1 lb)
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 small yellow onion, diced (70 g/ 2.5 oz)
- 1 cup mushrooms, chopped (70 g/ 2.5 oz)
- 1 tbsp ghee (15 ml)
- 2 cups fresh baby spinach, chopped (60 g/ 2.1 oz)
- 250 g feta or Börek cheese (8.8 oz)
- 1 large egg, beaten
- 1 tsp sesame seeds
Instructions
- Place the minced beef, seasonings, chopped onions and mushrooms into a large skillet.
- Add a tablespoon of ghee and cook until browned.
- Chop the spinach and add to the mince mixture, stirring until wilted. Remove from the heat and let cool.
- When the mixture is cool, add the crumbled feta and stir through. Leave the mixture to go completely cold (this is essential to prevent the dough from melting and stretching).
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese in a large microwave safe bowl. Heat on high for 1 minute and then stir. Heat for a further 30 seconds.
- Stir mixture until it is smooth then add the almond flour and egg, beating until a smooth dough forms.
- Lay a long line of baking paper on the bench. Place the dough in a tube along the paper and cover with another line of baking paper. Roll the dough out into a long thin rectangle. You will need to work quite fast now as the dough gets fragile as it cools too much.
- Spoon the filling down the long side of the dough then firmly roll it into a long log.
- Grease an ovenproof skillet and coil the dough into it. Beat the second egg and brush over the top, adding sesame or poppy seeds if you like.
Note: A 25 cm (10 inch) skillet (or larger) will work best. You can also simply use a baking tray although the skillet helps maintain the shape.
- Bake for 25 minutes then remove and sit aside for five minutes to allow the juices to soak into the dough. Store, covered, in the refrigerator for up to 5 days.
Nutrition (per serving, 1 slice)
Calories577kcal
Net Carbs6.7g
Carbohydrates9.1g
Protein33.9g
Fat45.7g
Saturated Fat19.4g
Fiber2.4g
Sugar4.3g
Sodium870mg
Magnesium89mg
Potassium566mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 6.7 g | 33.9 g | 45.7 g | 577 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.4 g | 1.4 g | 12 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 14.3 g | 16.7 g | 212 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Mushrooms (white), fresh |
| 0.3 g | 0.4 g | 0 g | 3 kcal |
| Ghee |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Spinach, fresh |
| 0.1 g | 0.3 g | 0 g | 2 kcal |
| Feta cheese |
| 1.7 g | 5.9 g | 8.9 g | 110 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Sesame seeds |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
Do you like this recipe? Share it with your friends!
