If you’re looking for a delicious and impressive dish that’s perfect for any occasion, Turkish Borek is your answer. This flaky, savory pastry filled with a delectable mixture of cheese, herbs, and sometimes meat has been a staple of Turkish cuisine for centuries. I’ve found that this recipe strikes the perfect balance between impressive presentation and achievable preparation, making it ideal for both everyday meals and special gatherings.
Ingredients
- 1 package phyllo dough (approximately 20-25 sheets), thawed
- 2 cups crumbled feta cheese
- 1 cup fresh parsley, finely chopped
- 2 large eggs
- 1 cup milk
- 1/2 cup olive oil or melted butter
- 1 medium onion, finely diced
- 1 teaspoon black pepper
- 1 egg yolk (for brushing)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large baking pan.
- Mix the crumbled feta, chopped parsley, and diced onion in a bowl. This will be your filling.
- In a separate bowl, whisk together the eggs and milk to create your binding mixture.
- Carefully unroll the phyllo dough and keep it covered with a damp cloth while working to prevent it from drying out.
- Layer 2-3 sheets of phyllo in the pan, brushing each sheet with olive oil or melted butter.
- Spread a thin layer of the cheese mixture over the phyllo.
- Repeat the layering process until you’ve used all the filling, ensuring the top layer consists of 4-5 phyllo sheets.
- Cut the borek into squares or diamonds before baking.
- Brush the top with beaten egg yolk and sprinkle with sesame seeds if desired.
- Bake for 35-40 minutes until golden brown and crispy.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 portions
Recipe Notes
Working with phyllo dough can be tricky, but don’t let that intimidate you. Here are some crucial tips for success:
- Thaw your phyllo dough in the refrigerator overnight, never on the counter.
- Keep unused phyllo sheets covered with a slightly damp kitchen towel while working to prevent them from drying out and cracking.
- Don’t skimp on the oil or butter between layers – it’s what creates that wonderful flaky texture.
- For a different variation, try adding cooked ground beef or spinach to the filling.
- Leftover borek can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- The borek should make a crackling sound when you cut into it after baking – that’s how you know you’ve achieved the perfect texture!
Your Turkish Borek should emerge from the oven golden brown and incredibly aromatic. The layers of crispy phyllo combined with the savory filling create an irresistible combination that’s sure to impress anyone who tries it. Whether you’re serving it as a main course or appetizer, this recipe delivers authentic Turkish flavors right to your table.
Turkish Borek
Ingredients
- 1 package phyllo dough approximately 20-25 sheets, thawed
- 2 cups crumbled feta cheese
- 1 cup fresh parsley finely chopped
- 2 large eggs
- 1 cup milk
- 1/2 cup olive oil or melted butter
- 1 medium onion finely diced
- 1 teaspoon black pepper
- 1 egg yolk for brushing
- 1 tablespoon sesame seeds optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large baking pan.
- Mix the crumbled feta, chopped parsley, and diced onion in a bowl. This will be your filling.
- In a separate bowl, whisk together the eggs and milk to create your binding mixture.
- Carefully unroll the phyllo dough and keep it covered with a damp cloth while working to prevent it from drying out.
- Layer 2-3 sheets of phyllo in the pan, brushing each sheet with olive oil or melted butter.
- Spread a thin layer of the cheese mixture over the phyllo.
- Repeat the layering process until you've used all the filling, ensuring the top layer consists of 4-5 phyllo sheets.
- Cut the borek into squares or diamonds before baking.
- Brush the top with beaten egg yolk and sprinkle with sesame seeds if desired.
- Bake for 35-40 minutes until golden brown and crispy.
