Entree: Greece – Greek Pontic Cuisine – Ποντιακό Μπορέκ ➤ Pontiako Borek (Rolled phyllo pastry filled with spiced ground meat in the Pontic Greek tradition)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (packed) fresh parsley, chopped (about 15 g)
- 2 tbsp (packed) fresh dill, chopped (about 8 g)
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) dry white wine or water
- 2 large eggs, beaten (about 100 g)
- 1/2 cup (115 g) feta cheese, crumbled (optional)
- 12 sheets phyllo dough, thawed (about 1 lb / 450 g) or 6 yufka sheets
- 6 tbsp (90 g) melted butter or olive oil for brushing
- Sesame seeds or nigella seeds for sprinkling (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a large baking sheet.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the ground lamb (or beef) to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 8–10 minutes. Drain excess fat if necessary.
4. Stir in the parsley, dill, cinnamon, oregano, salt, pepper, and white wine (or water). Cook until liquid reduces slightly, 2–3 minutes. Remove from heat and let cool slightly, then stir in the beaten eggs and feta if using to bind the filling.
5. Lay one sheet of phyllo on a clean work surface and brush lightly with melted butter. Top with another sheet and brush. Place a line of filling along the long edge, leaving a small margin, and roll tightly into a log. Seal the edge with a little butter. Repeat with remaining phyllo and filling.
6. Place rolls seam-side down on the prepared baking sheet. Brush the tops with more butter and sprinkle with sesame or nigella seeds if desired.
7. Bake for 25–30 minutes, or until golden brown and crisp. Let rest a few minutes, then slice into portions and serve warm with a side of plain yogurt or a simple salad.