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Loading...Turkish Cheese-Filled Phyllo Pastry is a beloved savory bake of crisp, golden layers wrapped around a salty feta and parsley filling. Often served for breakfast or alongside Turkish tea, it is the kind of comforting, crackling pastry that disappears from the tray within minutes.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 24 gFat
- 14 gSaturated Fat
- 32 gCarbs
- 1 gFiber
- 2 gSugar
- 15 gProtein
- 680 mgSodium
- 130 mgPotassium
- 220 mgCalcium
- 2.5 mgIron
- 2 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the cheese filling
- 200 g feta cheese, crumbled
- 100 g Turkish beyaz peynir or ricotta
- 1 large egg, lightly beaten
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/4 tsp freshly ground black pepper
- Pinch of grated nutmeg (optional)
For assembly
- 12 sheets phyllo dough (about 250 g), thawed
- 100 g unsalted butter, melted (or half butter, half olive oil)
- 1 tbsp plain yogurt or milk
- 1 tsp nigella seeds or sesame seeds, for topping
Directions
- Preheat the oven to 180°C (350°F) and lightly butter a 23×33 cm (9×13 in) baking dish. In a medium bowl, mash the feta, beyaz peynir, egg, parsley, pepper, and nutmeg together until you have a thick, spreadable paste.
- Unroll the phyllo and keep it under a slightly damp kitchen towel so the sheets stay pliable. Place one sheet in the prepared dish and brush it generously with melted butter; repeat with 5 more sheets, buttering each one as you go.
- Spoon the cheese filling over the sixth sheet and spread it evenly to the edges, leaving a thin border. Top with the remaining 6 phyllo sheets, brushing each sheet with butter just as before, ending with a final coat of butter on top.
- Lightly score the top layers into 12 rectangles or diamond shapes with a sharp knife, cutting only through the top 2-3 sheets so the pastry is easier to portion after baking. Brush the surface with yogurt for extra browning and sprinkle with nigella or sesame seeds.
- Bake on the middle rack for 35-40 minutes, until the pastry is deeply golden, puffed, and the cheese filling is bubbling at the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let the börek rest in the pan for at least 10 minutes so the filling sets; this also helps the layers crisp up as they cool. Finish cutting through the scored lines and serve warm or at room temperature.
Cook’s Notes
- Always keep unused phyllo covered with a damp (not wet) towel; it dries out in minutes and becomes brittle.
- For the most authentic flavor, use a true Turkish white cheese (beyaz peynir) or a mix of feta and unsalted white cheese to balance the saltiness.
- Brush each phyllo sheet edge to edge for even crisping; stray dry spots turn papery and crack while baking.
- Serve with a sprinkle of sumac, a wedge of lemon, and a glass of çay (Turkish tea) or ayran for a complete experience.
- Leftover börek keeps in the fridge for 2 days; reheat in a 170°C oven for 8 minutes to restore the flaky texture (avoid microwaving, which softens the pastry).
