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Borek Calories
Traditional Turkish pastry, usually filled with cheese, minced meat, or potatoes.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Borek (80 g) has 252 calories. That works out to 315 calories per 100 g. It contains 30.8 g of carbs, 6.6 g of protein, 11.3 g of fat and 1.8 g of fiber. Its 336 mg of Sodium covers 15% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
What is Borek?
Kuru börek is a Turkish baked pastry made with thin sheets of dough layered or folded around a savoury filling, commonly cheese, minced meat or potato. Its name distinguishes a drier, crisper style from softer or sauce-moistened börek; recipes and shapes vary between regions and households.
The pastry is usually golden and flaky outside, with a tender, savoury centre. In Turkey it is served warm or at room temperature for breakfast, with tea, or as part of a meal. For readers elsewhere, it works as a substantial snack or alongside soup or salad. Its pastry and fat make it energy-dense, while the filling affects its protein content; pair a piece with fresh vegetables for a more balanced plate.
Borek Nutrition Facts
Selected: 100 g
315
KCAL / 100G
Carbs
38.5g
· 14% DV
Protein
8.2g
· 16% DV
Fat
14.1g
· 18% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 10% · Fat 41%
Borek Vitamins & Minerals
Vitamins
B1
0.13mg · 11% DV
B2
0.14mg · 11% DV
B3
1.7mg · 11% DV
B5
0.38mg · 8% DV
Minerals
Sodium
420mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
8.2µg · 15% DV
Calcium
110mg · 11% DV
How Nutritious Is Borek?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Borek Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Borek
To burn the 315 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Borek Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Borek Contain Allergens?
Contains these allergens:
Which Diets Is Borek Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Borek Fat Profile
SATURATED
4.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
Compare Borek
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Frequently Asked Questions About Borek
What is borek made of?
Borek is a savory pastry made by layering or wrapping thin dough around a filling. Common Turkish fillings include cheese, minced meat, and potatoes; the dough is baked until the outside is golden and crisp.
How do you make borek crispy?
For crisp borek, keep the pastry layers thin, brush them lightly with oil or melted butter, and bake until golden in a preheated oven. Avoid a watery filling, which can make the layers soggy.
What is the difference between borek and spanakopita?
Borek is a broad family of Turkish and regional pastries with fillings such as cheese, meat, or potatoes. Spanakopita is a Greek spinach-and-feta pie; both may use thin pastry, but their usual fillings and shapes differ.
Can you use phyllo pastry to make borek?
Yes, phyllo is commonly used for borek because its thin sheets form crisp layers when brushed lightly with fat and baked. Keep unused sheets covered while assembling so they do not dry out and crack.
Why does borek turn soggy?
Borek often turns soggy when the filling contains too much liquid or when hot pieces are covered and trap steam. Drain moist ingredients well, and let freshly baked borek rest uncovered so steam can escape.
What fillings are used in Turkish borek?
Turkish borek is often filled with cheese, seasoned minced meat, or potatoes. Some recipes add herbs such as parsley to cheese, or onion to meat; keeping the filling fairly dry helps preserve the pastry's crispness.
How do you reheat borek without making it soft?
Reheat borek in an oven or a dry skillet rather than the microwave to bring back its crisp exterior. Leave it uncovered while warming; a microwave heats it quickly but tends to soften the pastry.
Can you freeze borek after baking?
Yes, baked borek can be frozen once completely cool. Wrap individual portions or pack them airtight to limit freezer burn, then reheat in the oven; this works better for restoring crisp layers than microwaving.
How long does leftover borek last in the fridge?
Keep leftover borek covered in the refrigerator and eat it within a few days. Let it cool before packing, and reheat only the portion you plan to serve so the remaining pastry does not repeatedly warm and soften.
What do you serve with borek?
Serve borek with plain yogurt, a crisp salad, or soup for a fuller meal. At breakfast or as a snack, tea is a common pairing; a simple side lets the savory pastry remain the focus.
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Nutrition data compiled from USDA FoodData Central and scientific sources.