These are hand-rolled pork and herb börek — individual triangles of crispy phyllo filled with seasoned ground pork, fresh parsley, dill, and mint, baked at 375°F until golden. The whole thing takes about 35 minutes, and the filling comes together in one skillet while the oven heats up. Four boreks make a solid light dinner or a starter that actually fills people up.
Before you start
The one technique that makes or breaks this recipe is keeping your phyllo covered while you work. Phyllo dries out fast — even a few minutes exposed to air will make it crack and tear when you try to roll it. Lay a slightly damp kitchen towel over the unused sheets the whole time. The other thing worth knowing: let the pork filling cool for a few minutes before you spoon it onto the pastry. Hot filling steams the phyllo from the inside and you lose that crispness. Two minutes of patience here pays off.
Ingredient notes
- Phyllo pastry: Sold frozen in most grocery stores. Thaw it in the fridge overnight — counter-thawing makes it sticky and hard to separate. If a sheet tears, just layer it under a whole sheet and keep going; it won’t show once baked.
- Mixed fresh herbs (parsley, mint, dill): All three are called for. If your household is skeptical of mint in savory food, start with a smaller amount — the flavor mellows significantly once baked. Dried herbs are a real step down here; fresh is worth it.
- Ground cumin: Pre-ground from the spice aisle is fine. The recipe notes suggest freshly ground, but the difference is minor once the spice is cooked into meat.
Make-ahead notes
The cooked pork filling keeps in the fridge for up to 3 days in a sealed container, so you can do that part on Sunday and assemble quickly on a weeknight. Fully assembled, unbaked boreks can be frozen on a baking sheet, then transferred to a freezer bag for up to 6 weeks — bake straight from frozen at 375°F for about 20 to 22 minutes. Already baked boreks reheat well in a 350°F oven for 8 to 10 minutes; skip the microwave, which turns the phyllo soft.
If something goes sideways
- The filling is watery and the phyllo goes soggy: This usually means the pork wasn’t cooked long enough to drive off the moisture. Make sure the meat is fully browned with no pink and the pan looks dry before you pull it off the heat. Drain any pooled liquid before adding the herbs.
- The boreks unroll in the oven: The butter acts as the glue. If the final flap isn’t sticking, press it down firmly and add an extra brush of butter right on the seam before baking. Skip the garnish of extra herbs on top — not worth the extra dish — and use that butter brush to seal instead.
- The phyllo is burning before the center is hot: Your oven may run hot, or the boreks were placed too close to the top element. Move the baking sheet to the middle rack and tent loosely with foil for the last 5 minutes.
- The filling tastes bland after baking: Phyllo mutes seasoning slightly. Taste the pork mixture before rolling and season it a little more aggressively than you think you need — it should taste slightly over-salted on its own.
Pork Mince and Herb Borek
Equipment
- Skillet
- Baking sheet
- Pastry Brush
- Knife
Ingredients
- 1 pound pork mince preferably organic for best flavor
- 1 tablespoon olive oil extra virgin
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin freshly ground for best flavor
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper freshly cracked
- 2 tablespoons mixed herbs parsley, mint, dill, chopped
- 8 sheets phyllo pastry thawed
- ¼ cup butter melted
Instructions
- Preheat the oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat, add the finely chopped onion, and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and ground cumin, stirring until fragrant, about 1 minute.
- Add the pork mince, seasoning with salt and pepper. Cook until browned, breaking up any lumps with a spatula, for about 5-7 minutes.
- Stir in the chopped herbs and remove from heat. Set aside to cool slightly.
- Spread a sheet of phyllo pastry on a clean surface and brush with melted butter. Place another sheet on top and repeat the process.
- Cut the phyllo into strips. Place a tablespoon of pork mixture at one end and roll, tucking in the sides to form a triangular shape.
- Place the boreks on a baking sheet, brush with more butter, and bake for 10-15 minutes until golden brown.
Notes
- For a crispy finish, brush the boreks with milk instead of butter before baking.
- Substitute pork with chicken or turkey mince for a lighter option.
- Adding a pinch of sumac can bring a tangy depth of flavor.
Nutrition
Your questions, answered
Can I use store-bought pre-rolled phyllo cups or spring roll wrappers instead of flat phyllo sheets?
Spring roll wrappers will work in a pinch but they bake up chewier and less flaky than phyllo. Pre-made phyllo cups are too small for this filling quantity and won’t give you the same layered texture — stick with flat phyllo sheets if you can.
How do I know when the filling is actually cooked through?
The pork should be fully browned with no pink remaining and the pan should look mostly dry, not glossy with liquid — that usually takes the full 7 minutes over medium heat. If you’re unsure, an instant-read thermometer in the skillet mixture should read at least 160°F.
Can I make these smaller so they work as finger food?
Yes — cut the phyllo strips narrower and use a heaping teaspoon of filling instead of a tablespoon. Reduce the bake time to 8 to 10 minutes and watch them closely since thinner rolls brown faster.
More quick recipes to try
- Greek Beef Pitas Fast
- Smoky Mediterranean Bean Skillet
- Crispy Halloumi Panzanella Salad
- Weeknight Shakshuka