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Savory pastry with leeks and cheese, Mediterranean specialty
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Leek Cheese Börek (80 g) has 184 calories. That works out to 230 calories per 100 g. It contains 20 g of carbs, 5.6 g of protein, 8.8 g of fat and 1.6 g of fiber. Its 30.4 µg of Vitamin K covers 25% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
184
KCAL / 80G
Carbs
20g
· 7% DV
Protein
5.6g
· 11% DV
Fat
8.8g
· 11% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 12% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 184 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.04 g | |
| Sodium | 328 mg | 14% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 1.6 g | 6% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 184 kcal |
| 1 piece (small) | 50 g | 115 kcal |
| 1 slice (thin) | 60 g | 138 kcal |
| 100 g | 100 g | 230 kcal |
| 1 slice (thick) | 100 g | 230 kcal |
| 1 piece (large) | 120 g | 276 kcal |
| 1 serving (medium) | 150 g | 345 kcal |
| 2 piece (double) | 160 g | 368 kcal |
| 1 serving (large) | 250 g | 575 kcal |
Calculated from 230 calories per 100 g.
Leek Cheese Börek is a savory Turkish-style pastry filled with leek and cheese, usually layered in thin pastry sheets and baked. It is served in slices as a snack, side dish, or light meal.
Leek Cheese Börek is made by cooking the leek, mixing it with cheese, wrapping or layering the filling in pastry, and baking until golden. Let the filling cool before assembling to keep the pastry from getting soggy.
Yes, filo pastry works well for Leek Cheese Börek. Brush or lightly coat the sheets between layers so they bake crisp, and keep the leek filling fairly dry to prevent the thin pastry from tearing.
Feta-style cheese is a good choice for Leek Cheese Börek because its salty, crumbly texture pairs well with leek. A melting cheese can be mixed in for a softer, stretchier filling.
Yes, cook the leeks before adding them to Leek Cheese Börek. Softened, cooled leeks blend more evenly with the cheese, and cooking helps remove excess moisture that could make the pastry soggy.
Keep Leek Cheese Börek crispy by draining the cooked leek well and avoiding too much filling between pastry layers. Bake until golden, then leave it uncovered while it rests so trapped steam does not soften the crust.
Yes, Leek Cheese Börek can be frozen after baking. Cool individual portions, wrap them airtight, and reheat from thawed in an oven to bring back some of the crispness.
Leek Cheese Börek keeps for about three days in a covered container in the refrigerator. Reheat only the portion you plan to eat, and make sure it is hot throughout before serving.
Leek Cheese Börek goes well with plain yogurt, a crisp salad, or sliced tomatoes and cucumbers. Tea is a common accompaniment, while a fresh side balances the rich pastry and cheese.
Homemade Leek Cheese Börek lets you control the amount of oil and cheese, though it remains a pastry-based dish. This food is classified as processed; making it at home gives you more control over its ingredients.
Vitamins
Vitamin K
30.4µg · 25% DV
Vitamin A
96µg · 11% DV
B12
0.2µg · 8% DV
B2
0.1mg · 8% DV
Minerals
Sodium
328mg · 14% DV
Phosphorus
72mg · 10% DV
Selenium
5.6µg · 10% DV
Calcium
96mg · 10% DV
Potassium ⭐
112mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 184 calories in 1 piece (medium) (80 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.
Leek Cheese Börek brings together thin layers of pastry and a savoury filling of softened leeks and cheese. It belongs to the Turkish börek tradition, in which filled pastry is baked in a tray or shaped into individual portions; the cheese used can vary from kitchen to kitchen.
The pastry turns crisp and golden outside while the filling stays tender and gently savoury. In Turkey, börek is often served at breakfast or with tea, and it also makes an easy snack or light meal. Pair it with a crisp salad or yoghurt for freshness. It is a filling pastry with some protein from the cheese; a salad alongside keeps the meal feeling lighter.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
3.04g
POLYUNSATURATED
1.28g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.