Sourdough Ramadan Cheese Spinach Borek Rolls

Steps

1. 1

   Sauté spinach and onions

   • Melt 1 tbsp butter in an 8-inch (20 cm) skillet over medium heat.
   • Add diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and just beginning to turn translucent.
   • Add the roughly chopped fresh spinach (or thawed and well-squeezed frozen spinach), increase heat to medium-high, and cook for 5–7 minutes, stirring frequently, until all excess moisture has evaporated.
   • The spinach should look dry, not wet or glistening—this step is crucial, as excess moisture will make the dough soggy and ruin the texture.
   • Season with a pinch each of salt, black pepper, and nutmeg.
   • Transfer the spinach mixture to a clean bowl and let it cool completely for at least 10 minutes (the filling should be cool to the touch before mixing with feta).
   • Once cool, gently fold in the crumbled feta cheese until evenly distributed.
   • Taste and adjust seasoning if needed.

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   Ready when: Spinach is completely dry with no visible moisture, and feta is evenly distributed throughout

   Tip: Fully evaporate spinach moisture to prevent a soggy filling; pat with paper towels if any pooling occurs

2. 2

   Mix sourdough dough

   • In a large mixing bowl, combine the sourdough discard, all-purpose flour, melted butter, and salt.
   • Stir with a wooden spoon until a shaggy mass forms and most flour is incorporated.
   • Sprinkle 3 tablespoons (45 ml) of warm water over the mixture and begin kneading by hand for 8–10 minutes, working the dough steadily and firmly.
   • (Alternatively, use a stand mixer on low speed for 5–6 minutes.) Fully incorporate the water before adding more; if the dough is still very stiff and barely moist after 3–4 minutes of kneading, add the remaining 1 tablespoon (15 ml) of warm water, 1 teaspoon at a time.
   • The finished dough should be smooth, soft, and elastic, with a slight tackiness that doesn't stick heavily to your fingers.
   • The sourdough discard provides subtle tang and gentle fermentation without needing commercial yeast.

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   Ready when: Dough is smooth, soft, and springs back slightly when gently poked

   Tip: Avoid overworking the dough or it will become tough; stop once it's smooth and elastic

3. 3

   First rise

   • Cover the bowl tightly with a damp kitchen towel or plastic wrap.
   • Let the dough rest at room temperature (68–72°F / 20–22°C) for 20–30 minutes.
   • Because sourdough discard doesn't rely on commercial yeast, it won't dramatically double in size like standard yeast dough; instead, it will become noticeably puffier and relaxed, increasing by roughly 30–50% in volume.
   • This rest allows the gluten to relax, making the dough easier to roll, and gives the sourdough cultures time to develop additional flavor.

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   Ready when: Dough is visibly puffier, feels airier, and springs back slowly when poked

   Tip: This rest prevents excessive shrinkage during rolling and makes the dough much easier to work with

4. 4

   Roll dough into rectangleOven 400°F / 205°C

   • While the dough is resting (or as it finishes), preheat your oven to 400°F (200°C).
   • Once the dough has rested, transfer it to a lightly floured work surface.
   • Using your hands, gently press the dough into a rough rectangle about 10×8 inches.
   • Using a rolling pin, gently and evenly roll the dough out to a 12×9-inch (30×23 cm) rectangle, working from the center outward.
   • The thickness should be fairly even, about 1/8 inch (3 mm) throughout.
   • If the dough keeps springing back and won't stay at the desired size, let it rest for 2–3 minutes, then continue rolling—gluten needs time to relax.

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   Ready when: Dough is rolled to 12×9 inches with even thickness

   Tip: If dough springs back stubbornly, a 2–3 minute rest allows the gluten to relax further

5. 5

   Fill and roll into log

   • With the dough rectangle in front of you, long side nearest you, evenly spread the cooled spinach-feta filling over the dough, leaving a 1/2-inch (1.25 cm) border on all four sides.
   • This border helps seal the edges and prevents filling from leaking out during baking.
   • Starting from the long side closest to you, firmly roll the dough into a tight log, pinching and sealing the long edge to itself as you roll.
   • The roll should be snug but not compressed so tightly that filling squeezes out—a firm, even roll ensures uniform slices and helps hold the filling in place while baking.

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   Ready when: Dough is rolled into a tight log with the seam pinched and sealed shut

   Tip: Roll firmly but not crushingly; a tight roll prevents filling spillage without forcing fillings out

6. 6

   Cut log and arrange rolls

   • Line your baking sheet with parchment paper.
   • Using a sharp serrated bread knife or chef's knife, cut the log into 12 equal pieces, each approximately 1 inch (2.5 cm) wide.
   • Wipe the knife clean with a damp cloth between cuts—this prevents dough from sticking and distorting the rolls.
   • Place each roll cut-side up on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart, arranged in 3 rows of 4 rolls.
   • The rolls should not be touching; the spacing allows hot air to circulate underneath and around them for even browning and crisping.

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   Ready when: You have 12 evenly sized rolls with visible cut faces, arranged with spacing between them

   Tip: A serrated knife and wiping between cuts prevents the soft dough from dragging and losing its shape

7. 7

   Brush with egg wash, seeds, and butter

   • In a small bowl, whisk together 1 large egg and 1 tablespoon (15 ml) of water until well combined.
   • This egg wash is the traditional finish for Turkish borek and creates a beautiful golden-brown sheen.
   • Using a pastry brush, lightly brush the top and sides of each roll with the egg wash.
   • If desired, sprinkle each roll with 1/4 to 1/2 teaspoon of sesame seeds or nigella seeds (nigella seeds give a slightly peppery, authentic flavor; sesame adds nutty sweetness).
   • The seeds are optional but add traditional appeal and an extra layer of flavor.
   • Let the egg wash dry for 2 minutes, then brush each roll with the 2 tablespoons (28 g) of melted butter for a richer golden finish and extra crispiness.

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   Ready when: Each roll is uniformly coated with egg wash, topped with seeds, and brushed with melted butter, giving a shiny appearance

   Tip: Don't over-brush with egg wash or it may pool around the rolls; the butter brushing adds richness and crispiness

8. 8

   Bake until golden brownOven 400°F / 205°C

   • Place the baking sheet in the preheated 400°F (200°C) oven on the middle rack.
   • Bake for 25–30 minutes, watching carefully after 20 minutes.
   • The rolls are finished when the tops are deep golden brown and the bottoms are lightly golden and firm (check by carefully lifting one edge with a spatula).
   • The dough should be fully set and cooked through, not doughy or gummy inside.
   • If the tops are darkening too quickly before the insides cook through, lower the oven temperature to 375°F (190°C) and extend the bake time by 5 minutes.
   • A tap on the bottom of a finished roll should produce a nearly hollow sound, indicating the interior is fully cooked.

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   Ready when: Rolls are deep golden brown on top and bottom; dough is firm, set, and cooked through; bottoms sound hollow when tapped

   Tip: Tap the bottom of a cooked roll—it should sound hollow or nearly hollow, indicating the interior is fully cooked