In a pan, sauté 1 finely diced onion and 1 thinly sliced red pepper in half a tea glass of vegetable oil. Add 1 bunch of Swiss chard that has been washed and finely chopped. Sauté until the liquid evaporates, then add 1 teaspoon of Aleppo pepper flakes, 1 teaspoon of black pepper, and 1/2 dessert spoon of salt, stir, and remove from heat. Crumble in 100 g of white cheese and mix well.
In a bowl, whisk together 1 egg, half a water glass of milk, half a tea glass of vegetable oil, and 1 bottle of sparkling water.
Lay 1 whole sheet of yufka over a greased baking tray, letting the edges hang over the sides. Drizzle some of the prepared sparkling water sauce over it. Tear 1.5 sheets of yufka into pieces and scatter over the top. Drizzle with sauce again.
Spread the prepared Swiss chard filling on top. Tear the remaining 1.5 sheets of yufka into pieces and scatter over the filling. Drizzle with sauce again. Finally, fold the overhanging yufka edges over the top and drizzle the remaining sauce over everything. Bake in a preheated oven at 200°C (390°F) until golden brown. Enjoy!

Pro Tips

This tray yields 24–25 slices of börek.
Make sure to squeeze out the excess liquid from the Swiss chard. Otherwise, the börek may become soggy.
Do not use the filling without sautéing it first. Sautéing the onion and Swiss chard will help the inside of the börek stay firm.
Spread the sauce evenly over the yufka using a brush or spoon, making sure to cover every area. This ensures the börek bakes evenly throughout.
After saucing the top layer of yufka, let it rest for 5 minutes. This short resting time helps the börek rise more beautifully in the oven.
Bake using both top and bottom heat. Use top-and-bottom heat for the first 20 minutes, then switch to bottom heat only so the base browns more evenly.
Do not cut immediately after removing from the oven. Letting it rest for 5–10 minutes will allow the börek to be sliced cleanly without falling apart.

About This Recipe

Swiss chard is an herbaceous plant that grows wild in fields and gardens. Its roots are branched and have little flesh. It belongs to the spinach family (Amaranthaceae) and is a large, leafy plant. Swiss chard is also known by several other names: wild spinach, wild beet, Beta Vulgaris, and Cilla… Swiss chard leaves are rich in vitamins A and C. In Turkey, it is widely cultivated and consumed, particularly in the Aegean, Marmara, and Mediterranean regions.

Swiss chard helps address iron deficiency in the body. It strengthens and protects the immune system, making the body more resistant to illness. It is a true powerhouse of vitamins C and K. It helps regulate blood pressure. It aids in the treatment of digestive system disorders. It can help relieve spleen and kidney pain. It promotes blood clotting, thereby helping to prevent bruising and bleeding. It prevents indigestion. It acts as a diuretic. It supports nervous system health. It helps combat stress and depression. It regulates blood sugar. It reduces the risk of sudden heart attack and stroke. It is beneficial for anemia and helps increase the production of red blood cells. It stimulates appetite. It balances blood pressure. It alleviates fatigue and weakness. It is one of the most beneficial vegetables for brain health and significantly reduces the risk of Alzheimer's disease.

Potato Tray Börek is a recipe you'll never tire of, but for those looking for a change, today we've prepared our Swiss Chard Tray Börek recipe. Bon appétit!