This nutritious, grain-free take on börek—an iconic pastry enjoyed throughout Turkey and the Balkans—captures the essence of a beloved regional dish while using wholesome, low-carb ingredients. Traditionally known for its flaky layers and savory fillings, börek is a staple in home kitchens and bakeries across the region.

In this version, a mozzarella-based dough provides structure and flexibility, while almond flour and psyllium husk create a tender, rollable texture. The filling combines seasoned ground beef, onion, and spinach for a balanced, protein-rich center. Rolled into its signature spiral shape and finished with an egg and mineral water glaze plus a sprinkle of sesame seeds, this recipe delivers the comforting flavors of classic börek in a more nutrient-conscious, gluten-free format.

Ingredients

Filling

• 1 pound ground beef
• 1 onion, finely diced
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 cup spinach, chopped

Dough

• 1 3/4 cups mozzarella
• 3 tbsp cream cheese
• 1 cup almond flour
• 1 tsp psyllium husk
• 1/2 tsp garlic powder
• 1 egg

Topping

• 1 egg, beaten
• 1/4 cup mineral water
• 2 tsp sesame seeds
• 2 tsp black sesame seeds

Instructions

1. Fry together all of the filling ingredients until the meat is browned & onions are softened, about 8-10 minutes.
2. Microwave the mozzarella and cream cheese for about 2 minutes, until melted together. Stir every 45 seconds.
3. Add the cheese mixture & remaining dough ingredients to a food processor, and blend thoroughly.
4. Roll out the dough in between 2 pieces of parchment paper. The dough should be about 1/4″ thick.
5. Place the filling on top of dough, and carefully roll it up long ways.
6. Then roll the log into the shape of a snail, and place in a greased casserole dish.
7. Mix the beaten egg & mineral water together, and pour over the borek. Add the sesame seeds.
8. Bake for 20-25 minutes at 400.