25 minBörek
A traditional Turkish pastry that is the crown jewel of breakfast tables with its layered dough and delicious cheese filling.
- Prep
- 20 min
- Cook
- 35 min
- Time
- 55 min
- Servings
- 6
- Calories
- 320
- Level
- Moderate
- Heat
- Mild
- Region
- turk
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 fresh phyllo sheets
- 1 cup milkInstead: oat milk
- 1/2 cup vegetable oil
- 2 eggs (one yolk reserved for the top)
- 300 grams feta cheese
- 1 bunch finely chopped parsley
- 1 teaspoon salt
- 1 tablespoon black cumin seeds
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Prepare the sauce by whisking milk, vegetable oil, and eggs in a deep bowl.
- 2
Grease a baking tray and lay the first phyllo sheet with the edges hanging over the sides.
- 3
Brush the sauce generously over the phyllo sheet.
- 4
Place the second phyllo sheet loosely on the tray and sauce it again.
- 5
Distribute the crumbled feta cheese and parsley mixture evenly over this layer.
- 6
Layer the remaining phyllo sheets with sauce in the same way and fold the hanging edges inward.
- 7
Brush with egg yolk, sprinkle with black cumin seeds, and bake in a preheated oven at 180 degrees Celsius until golden brown.
Note. Ensuring the sauce is evenly distributed between each layer makes the pastry softer and more flavorful.
Questions
How can I make the pastry crispy?
Adding a small amount of mineral water to the sauce makes the pastry crispier.
Can it be stored in the freezer?
Yes, you can store the uncooked pastry in the freezer and bake it in the oven later.
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