25 minAssorted Borek
Delicious homemade savory pastries with cheese and potato, essential for breakfast tables.
- Prep
- 25 min
- Cook
- 35 min
- Time
- 60 min
- Servings
- 6
- Calories
- 320
- Level
- Moderate
- Heat
- Mild
- Region
- trk
- 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
- 3 sheets of phyllo dough
- 1 cup yogurtInstead: strained yogurt
- 1/2 cup vegetable oil
- 1 egg
- 150 grams feta cheese
- 1 bunch finely chopped parsley
- 1 teaspoon red pepper flakes
- Nigella seeds for topping
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Whisk yogurt, oil, and egg in a bowl to prepare the sauce.
- 2
Lay the first phyllo sheet on the counter and brush the sauce all over.
- 3
Cover with the second sheet and apply the sauce again.
- 4
Mix cheese, parsley, and pepper to prepare the filling.
- 5
Cut into triangular slices, place filling at the wide end, and roll up tightly.
- 6
Brush remaining sauce on top, sprinkle with nigella seeds, and bake at 180°C until golden.
Note. Add some mineral water to the sauce for an extra crispy texture.
Questions
Can borek be frozen?
Yes, you can roll them and store them in the freezer before baking.
Which cheese is best?
Curd cheese or semi-firm feta gives the best results.
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