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This Cheese Spiral Pie is a delicious cheese pie made with croissant dough and shaped into a large spiral. One of my favorite savory pies!
The Best Borek Recipe
A few months ago, for my sister’s birthday I made croissants and they turned out wonderful. Croissants is not something I make often, mostly because it takes a couple days and usually I don’t have the time, though they are not hard to make at all. Last time I made croissants I used half of the dough to make this fabulous cheese spiral pie. You can also make this with apple and make a delicious apple spiral pie, I have also done that. But if you follow my blog, you know I love cheese pies. I will never turn down a cheese pie, and I’m always searching for the ultimate cheese pie.
This one came pretty close. I’m not going to call it the ultimate cheese pie, because I just can’t, there has to be better cheese pies out there in the world of pies. But for now I am more than happy with this one. I’m not going to go into detail of how I made the croissant dough here in this post because you can find all the great details here.
Anyway, when your croissant dough is ready it’s going to look like this. As I said you only need half of this dough for this cheese pie.
How To Make Börek (Cheese Spiral Pie)
Before starting to make the pie, we need to make the cheese mixture. The cheese mixture couldn’t be any easier to make, basically it’s just crumbled feta cheese, but because I love dill so much, I added some chopped fresh dill here, it adds a whole new flavor dimension to the pie. You have to try this at least once and then let me know if you liked it or not. Obviously if you’re not a dill fan, don’t do it.
Now that we’re done with the cheese mixture we can start working with the dough. I wanted to include this picture of the dough here because if you look at it closely you can see the different layers, so every time you fold it over new layers get created and in the end you’ll have beautiful croissant dough.
So the entire spiral pie is made up of 6 pieces. Take half of the entire croissant dough and cut into 6 equal pieces, the other half return to fridge and use at a later time. Roll out each piece into a long piece that’s about 2 inches in width and about 15 inches in length. Add a few tablespoons of the cheese mixture down the middle of each rope as you can see below.
Bring up the sides of the dough and seal it by pinching the sides together. If you want to make sure it sticks well you might brush some egg wash along the sides before pinching it together. I didn’t though.
Once you form your logs, start coiling each each log onto a baking sheet that’s lined with parchment paper.
When you are done with your spiral, brush it with egg wash. Look at it, it’s a masterpiece.
Bake it at 400 F degrees for about 12 minutes or until nice and golden brown. Now how can you not impress your guests with this beauty. It’s gorgeous looking, it’s divine, it’s delicious and it’s simply fabulous.
To serve it you have a couple options, you can either slice it up using a pizza slicer or pull apart each log and enjoy it with your hands, it’s lots of fun. 🙂
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
More Great Pastries To Try
- Homemade Croissants
- Tiropita – Greek Cheese Pie
- Savory Cheese Pie (Placinta cu Branza)
- Avocado Mozzarella Puffs
- Cheese Pastries
- 1¼ pound croissant dough ((about half from croissant dough recipe))
- 2 cups feta cheese (crumbled or shredded)
- 2 tablespoon dill (fresh, chopped)
- 1 egg (for egg wash)
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Make the cheese mixture by mixing feta cheese and the dill together with a fork. Set aside.
- Cut the dough into 6 equal pieces. Roll out each piece into a long piece that’s about 2 inches in width and about 15 inches in length. Add a few tablespoons of the cheese mixture down the middle of each rope. Bring up the sides of the dough and seal it but pinching the sides together. If you want to make sure it sticks well you might brush some egg wash along the sides before pinching it together. I didn’t though.
- Once you form your logs, start coiling each each log onto a baking sheet that’s lined with parchment paper.
- Brush the pie with egg wash.
- Bake for 12 minutes or until golden.
- Prep time does not include time required to make croissant dough.
- To make your own croissant dough, click here.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.