Turkish Cheese Börek - Flaky Phyllo Pastry with Feta
Peynirli Börek
This savory Turkish pastry combines buttery, crispy phyllo layers with creamy cheese filling that melts beautifully when baked. The golden börek emerges from the oven with delicate, flaky layers and a rich, salty-tangy cheese center. It's the perfect comfort food that works equally well for breakfast, lunch, or as part of a traditional Turkish meze spread.
Ingredients
Instructions
-
Prepare cheese mixture
Crumble both cheeses into small, uniform pieces using your hands. Beat the eggs in a large bowl for 30 seconds until smooth. Add the crumbled cheeses, finely chopped parsley and dill, then mix gently for 1-2 minutes until just combined. Do not overmix or the filling will become dense.
-
Make butter mixture
Melt the butter in a small saucepan over low heat for 2-3 minutes until completely liquid and fragrant. Remove from heat and whisk in the olive oil and milk for 30 seconds until smooth and well combined. The mixture should be warm but not hot. Do not let it boil or separate.
-
Prepare phyllo sheets
Remove phyllo from package and cover with a damp kitchen towel immediately. Work with one sheet at a time, keeping others covered. Brush one sheet lightly with butter mixture using a pastry brush, covering every corner. Do not oversoak or the phyllo will tear.
-
Layer bottom phyllo
Preheat oven to 180°C. Grease a 30x40cm baking dish with butter. Place half the phyllo sheets in the dish, brushing each layer with butter mixture and letting edges hang over the sides. Each sheet should be evenly coated but not dripping. Do not press down or compact the layers.
-
Add cheese filling
Spread the cheese mixture evenly over the phyllo base using your hands, leaving a 2cm border around edges. Distribute the filling into an even layer about 1cm thick. The filling should cover the entire surface uniformly. Do not pile filling too high in any area.
-
Complete top layers
Cover with remaining phyllo sheets, brushing each with butter mixture and folding overhanging edges inward to seal. Brush the top layer generously with remaining butter mixture for 1 minute until golden and shiny. Do not leave any dry spots or edges exposed.
-
Score and bake
Using a sharp knife, score the top into serving squares, cutting only halfway through the layers. Bake on medium rack for 40-45 minutes until golden brown and crispy on top. The surface should sound hollow when tapped. Do not open oven door for first 30 minutes.
-
Rest and serve
Remove from oven and let rest for 10-15 minutes before cutting completely through the scored lines. The börek should hold its shape when lifted and the cheese should be set but still creamy inside. Do not cut while hot or the filling will run out.
Tips
Cooking Tips
Keep phyllo sheets covered with a damp towel while working to prevent drying and cracking. Brush each layer quickly but thoroughly with the butter mixture - this creates the signature flaky texture and prevents layers from sticking together.
Alternatives
Replace feta with cottage cheese mixed with a pinch of salt for a milder flavor, or use ricotta for an even creamier texture. You can also substitute the herbs with spinach that has been sautéed and drained for a classic Su Böreği variation.
Serving & Storage
Serve warm or at room temperature with Turkish tea, fresh tomatoes, and cucumbers. Store covered in refrigerator for up to 3 days and reheat in a 160°C oven for 10 minutes to restore crispiness - avoid microwaving as it makes the pastry soggy.
Leave a Comment