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Nutfruit Borek

This pumpkin börek is the perfect balance of sweet and savory 🎃✨Roasted pumpkin, pine nuts and raisins provide fiber, minerals and antioxidants, while feta cheese adds a creamy touch that makes every bite irresistible.

Created by:
1 hr 30 mins
Easy
4 SERVERS

Nutrition per serving

Energy

412 kcal

Fat

22.4 g

Saturates

9.1 g

Carbs

38.7 g

Sugars

10.2 g

Fiber

5.8 g

Protein

12.6 g

Salt

1.2 g

Nutrition per serving

Energy

412 kcal

Fat

22.4 g

Saturates

9.1 g

Carbs

38.7 g

Sugars

10.2 g

Fiber

5.8 g

Protein

12.6 g

Salt

1.2 g
0%

PREP TIME

25 mins

0%

COOK TIME

65 mins

0%

TOTAL TIME

1 hr 30 mins

Ingredients

Method

  1. Para el borek:

    1. Place the peeled and diced pumpkin in a baking dish. Drizzle with olive oil and season with a pinch of salt, ground cinnamon and chili flakes. Toss to combine and roast at 200°C for 30 minutes, or until tender. Let cool.
    2. In a large bowl, combine the warm pumpkin, cooked oats, toasted pine nuts, raisins, chopped spring onion, garlic, dill, black pepper, feta cheese and lemon zest. Mix well until the filling is evenly combined.
    3. Lay one sheet of phyllo pastry on a work surface. Brush lightly with olive oil and place another sheet on top.
    4. Place some filling along the edge of the pastry and roll it up to form a cylinder. Coil the cylinder and place it in the center of a round baking pan. Repeat the process until the pan is filled.
    5. Brush the börek with olive oil and sprinkle a few pine nuts on top. Bake at 180°C for 35 minutes.
    6. Garnish with fresh dill before serving.
    7.  

Tips

Let the pumpkin cool slightly before mixing it with the oats and feta so the phyllo pastry doesn’t become too soggy.

Ingredients

Method

  1. Para el borek:

    1. Place the peeled and diced pumpkin in a baking dish. Drizzle with olive oil and season with a pinch of salt, ground cinnamon and chili flakes. Toss to combine and roast at 200°C for 30 minutes, or until tender. Let cool.
    2. In a large bowl, combine the warm pumpkin, cooked oats, toasted pine nuts, raisins, chopped spring onion, garlic, dill, black pepper, feta cheese and lemon zest. Mix well until the filling is evenly combined.
    3. Lay one sheet of phyllo pastry on a work surface. Brush lightly with olive oil and place another sheet on top.
    4. Place some filling along the edge of the pastry and roll it up to form a cylinder. Coil the cylinder and place it in the center of a round baking pan. Repeat the process until the pan is filled.
    5. Brush the börek with olive oil and sprinkle a few pine nuts on top. Bake at 180°C for 35 minutes.
    6. Garnish with fresh dill before serving.
    7.  

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Copyright © 2026International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok