I’ve embraced the art of making a Spinach Rolls Recipe combining crisp vegan phyllo with fresh spinach and a savory cashew tomato sauce. Incorporating aromatic garlic, onion, and parsley alongside a drizzle of olive oil infuses this Turkish Appetizers masterpiece with irresistible layers and a captivating flavor profile; simply exquisite.
I recently discovered a new twist on Turkish snacks that got me super excited to try something different. This crispy baked Turkish Borek is my take on vegan spinach rolls and it’s become a quick fave in my recipe file.
I’ve used 12 sheets of vegan phyllo pastry layered with a mixture of 500 g fresh spinach, a large chopped onion and 3 garlic cloves all sizzling together in 1/3 cup olive oil. I mixed in 1/2 cup of fresh parsley along with 1/2 tsp salt and a touch of 1/4 tsp ground black pepper with a pinch of red pepper flakes, and let those flavors meld.
And if you’re feeling adventurous, the cashew tomato sauce infused with soaked raw cashews, diced tomato, a garlic clove, water and nutritional yeast adds just the right zing. I love how this recipe invites you to experiment just like the traditional Spinach And Feta Borek everyone raves about.
Why I Like this Recipe
I really like this recipe because it’s super easy to make even when I’m in a rush. I love how the crispy phyllo pastry gives it that crunchy bite mixed with the soft, flavorful spinach filling. I also appreciate that it’s completely vegan, so I know I’m eating something healthy without sacrificing taste. And lastly, the cashew tomato sauce adds a unique, tangy kick that makes the whole dish feel extra special.
Ingredients
- Spinach: Crunchy, full of vitamins and fiber, with a mild flavor.
- Olive oil: Rich in healthy fats, brings all flavours together and smooths textures.
- Onion: Provides a sweet bite when cooked, packing flavor and antioxidants.
- Cashews: Add creaminess in sauce, with protein and fats that make it luscious.
- Tomato: Delivers natural sweetness and tang, loaded with moisture and vitamin C.
- Garlic: Gives bold flavor and good antioxidants, intensifying the overall taste.
- Parsley: Fresh herb loaded with vitamins, balancing flavors with its distinct green aroma.
- Vegan Phyllo: Light, flaky dough that’s low in fat and ensures crisp texture.
- Nutritional yeast: Gives a cheesy taste plus extra vitamins, making dishes more savory.
Ingredient Quantities
- 12 sheets of vegan phyllo pastry
- 1/3 cup olive oil (divided for brushing and filling)
- 1/2 tsp salt (for the dough and filling)
- 500 g fresh spinach, roughly chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, roughly chopped
- 1/4 tsp ground black pepper
- A pinch of red pepper flakes (optional)
- For the cashew tomato sauce: 1 cup raw cashews (soaked for at least 4 hours then drained)
- For the cashew tomato sauce: 1 large tomato, diced
- For the cashew tomato sauce: 1 garlic clove, minced
- For the cashew tomato sauce: 1/4 cup water (adjust a bit if needed)
- For the cashew tomato sauce: 1 tbsp nutritional yeast
- For the cashew tomato sauce: Salt to taste
How to Make this
1. Preheat your oven to 375°F (190°C) and set up a baking tray lined with parchment paper.
2. In a large pan, heat about 2 tablespoons of olive oil and sautée the chopped onion and minced garlic until they get soft, about 3-4 minutes.
3. Add in the roughly chopped spinach along with the salt, black pepper, red pepper flakes (if you want a little heat) and the fresh parsley, and cook until the spinach wilts down, then remove from heat.
4. Take the 12 sheets of vegan phyllo pastry and lay one flat on a clean surface; brush it lightly with the remaining olive oil and sprinkle a pinch of salt on it.
5. Spoon a thin strip of the warm spinach mixture onto the pastry near one edge, making sure not to overfill.
6. Carefully roll the pastry around the filling like a little cigar, tucking in the sides as best you can; repeat this process for all of the phyllo sheets.
7. Place all the rolls seam side down on the prepared baking tray and brush the tops one more time with olive oil.
8. Bake in your preheated oven for about 20-25 minutes until they turn crisp and golden.
9. Meanwhile, put the soaked and drained cashews, the diced tomato, one minced garlic clove, 1/4 cup water, 1 tablespoon nutritional yeast, and salt to taste in a blender; blend until you get a smooth sauce.
10. Once the borek are baked to perfection, let them cool a bit and serve warm with the cashew tomato sauce on the side for dipping. Enjoy!
Equipment Needed
1. Oven – used to preheat and bake the borek
2. Baking tray – for arranging the rolls on their parchment lined base
3. Parchment paper – to prevent sticking on the tray
4. Large pan – for sautéing onions, garlic, and spinach
5. Knife and cutting board – for chopping the onion, garlic, spinach, tomato, and parsley
6. Measuring cups and spoons – for accurately using oil, salt, water, and nutritional yeast
7. Pastry brush – to lightly coat the phyllo pastry with olive oil
8. Spatula – for stirring the spinach mixture
9. Blender – for blending the cashew tomato sauce
10. Mixing bowl – for combining ingredients if needed before moving them to the blender
FAQ
Turkish Borek (Crispy Vegan Spinach Rolls Snack) Recipe Substitutions and Variations
- Instead of vegan phyllo pastry you can use vegan puff pastry or even thin tortillas if you’re in a pinch
- If you dont have olive oil, try avocado oil which works similarly for brushing and the filling
- Not a fan of spinach? Kale or swiss chard can be a great substitute and still deliver a nice green filling
- If cashews are hard to find, raw almonds or sunflower seeds (after soaking them a bit longer) work fine in the sauce
- Don’t have fresh parsley? Fresh cilantro or dill can be used instead to add a similar flavor profile
Pro Tips
1. When you’re brushing the phyllo sheets with olive oil, be really gentle so they don’t tear up; a light coat goes a long way in getting a crispy texture.
2. Keep an eye on the spinach and onions while they’re cooking – they wilt down fast and you dont wanna overcook them, or else you might get a soggy filling.
3. For the sauce, blend it slowly while adding water bit by bit; this way you can control the smoothness without watering it down too much.
4. Taste as you go with all the seasonings, especially salt and red pepper flakes, so you can adjust them to match your flavor crush.
Turkish Borek (Crispy Vegan Spinach Rolls Snack) Recipe
My favorite Turkish Borek (Crispy Vegan Spinach Rolls Snack) Recipe
Equipment Needed:
1. Oven – used to preheat and bake the borek
2. Baking tray – for arranging the rolls on their parchment lined base
3. Parchment paper – to prevent sticking on the tray
4. Large pan – for sautéing onions, garlic, and spinach
5. Knife and cutting board – for chopping the onion, garlic, spinach, tomato, and parsley
6. Measuring cups and spoons – for accurately using oil, salt, water, and nutritional yeast
7. Pastry brush – to lightly coat the phyllo pastry with olive oil
8. Spatula – for stirring the spinach mixture
9. Blender – for blending the cashew tomato sauce
10. Mixing bowl – for combining ingredients if needed before moving them to the blender
Ingredients:
- 12 sheets of vegan phyllo pastry
- 1/3 cup olive oil (divided for brushing and filling)
- 1/2 tsp salt (for the dough and filling)
- 500 g fresh spinach, roughly chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, roughly chopped
- 1/4 tsp ground black pepper
- A pinch of red pepper flakes (optional)
- For the cashew tomato sauce: 1 cup raw cashews (soaked for at least 4 hours then drained)
- For the cashew tomato sauce: 1 large tomato, diced
- For the cashew tomato sauce: 1 garlic clove, minced
- For the cashew tomato sauce: 1/4 cup water (adjust a bit if needed)
- For the cashew tomato sauce: 1 tbsp nutritional yeast
- For the cashew tomato sauce: Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C) and set up a baking tray lined with parchment paper.
2. In a large pan, heat about 2 tablespoons of olive oil and sautée the chopped onion and minced garlic until they get soft, about 3-4 minutes.
3. Add in the roughly chopped spinach along with the salt, black pepper, red pepper flakes (if you want a little heat) and the fresh parsley, and cook until the spinach wilts down, then remove from heat.
4. Take the 12 sheets of vegan phyllo pastry and lay one flat on a clean surface; brush it lightly with the remaining olive oil and sprinkle a pinch of salt on it.
5. Spoon a thin strip of the warm spinach mixture onto the pastry near one edge, making sure not to overfill.
6. Carefully roll the pastry around the filling like a little cigar, tucking in the sides as best you can; repeat this process for all of the phyllo sheets.
7. Place all the rolls seam side down on the prepared baking tray and brush the tops one more time with olive oil.
8. Bake in your preheated oven for about 20-25 minutes until they turn crisp and golden.
9. Meanwhile, put the soaked and drained cashews, the diced tomato, one minced garlic clove, 1/4 cup water, 1 tablespoon nutritional yeast, and salt to taste in a blender; blend until you get a smooth sauce.
10. Once the borek are baked to perfection, let them cool a bit and serve warm with the cashew tomato sauce on the side for dipping. Enjoy!
