Beet Greens Börek – A Zero-Waste Turkish Pie with Foraged Flavor

I didn’t set out to make börek on my lunch break. But a quick walk to the town centre to pick up some fruit led me down a different path—one paved with beet leaves.

At the local greengrocer’s stall, I spotted beautiful beetroots with vibrant, long-stemmed leaves still attached. I picked up a bunch, admiring the freshness. Then, tucked in a box nearby, I saw a pile of beet greens—clearly discarded by someone who only wanted the roots. As I waited in line, the woman ahead of me asked the seller to remove the tops from her own bunch. That was it. I couldn’t stay quiet. Can I have the leaves? I asked. The seller nodded, and even helped me check the box. Just like that, I walked away with nearly a kilo of beet greens—completely free.

From Greens to Börek

My original plan was to cook them with garlic, chilli, onion, carrot, and pearl barley—a hearty, sautéed dish I often make. But the leaves were so fresh and tender, I couldn’t resist saving some for something special.

So I separated about 250 grams of just the leaves (no stems) and made a filling for börek—a savoury Turkish pie made with yufka or filo pastry. The result was golden, flaky, rich in flavour, and deeply satisfying.

Beet Greens Börek Recipe

A flaky, savoury börek made with beet leaves, feta, and a red onion-pine nut filling—perfect as a light lunch, snack, or part of a meze spread.

Ingredients

For the filling:

250 g beet greens (leaves only, no stems), roughly chopped

1 medium red onion, thinly sliced

2–3 tbsp pine nuts

2 tbsp olive oil

200 g feta cheese (55% fat, preferably in brine, crumbled)

For the yogurt sauce:

½ cup plain yogurt

½ cup olive oil

½ cup milk

1 egg

½ tsp salt

For assembly:

5 sheets filo pastry (or yufka)

1 tbsp sesame seeds (optional)

Extra olive oil for greasing the tin

Instructions

1. Make the filling:

   In a large frying pan, heat the olive oil and sauté the sliced red onion over medium heat for 2 minutes. Add the pine nuts and continue cooking for about 8 minutes, until the onion is soft and translucent. Add the chopped beet greens and cook for a few minutes until wilted. Remove from heat and let the mixture cool slightly, then stir in the crumbled feta.

2. Prepare the sauce:

   In a bowl, whisk together the yogurt, olive oil, milk, egg, and salt until smooth.

3. Assemble the börek:

   • Grease a round oven-safe tin with olive oil.

   • Place the first sheet of filo into the tin, allowing overhang at the edges. Brush generously with 2–3 tablespoons of the yogurt sauce. Repeat with 2 more layers, brushing each one.

   • Spread the beet greens filling evenly over the layered pastry.

   • Fold over the overhanging pastry one layer at a time, brushing with sauce as you go.

   • Top with a final sheet of filo, tucking in any edges for a neat finish. Brush with the remaining sauce and sprinkle with sesame seeds.

4. Bake:

   Bake at 180°C fan (200°C conventional) for 30 minutes, checking during the last 10 minutes to ensure the top doesn’t over-brown. The börek is done when golden and crisp.

5. Cool & serve:

   Let it rest for 10–15 minutes before slicing. Enjoy warm or at room temperature.

Why cook with beet greens?

Beet greens are often tossed aside, but they’re a nutritional powerhouse—high in fiber, calcium, and vitamins A and K. They work beautifully in place of spinach or chard and have a slightly sweet, earthy taste that pairs perfectly with feta.

This börek is my new favourite way to use them. A little resourcefulness goes a long way.