Peynirli Börek
Peynirli Börek is a savory Turkish pastry filled with a delicious mixture of cheese and herbs, encased in flaky layers of yufka or phyllo dough. It's a versatile snack or light meal, perfect for any time of day. This recipe creates a golden-brown, crispy exterior with a soft, flavorful interior.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 581 kcal
Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gphyllo dough, thawed
filling
- 250 gfeta cheese, crumbled
- 0.25 cupparsley, finely chopped
- 1 pcsegg
sauce
- 0.5 cupmilk
- 0.5 cupvegetable oil
- 1 pcsegg
garnish
- 1 tbspsesame seeds(optional)
- 1 tbspnigella seeds(optional)
Equipment
pastry brush · baking sheet · mixing bowls · whisk · oven
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease a large baking sheet or a 9x13 inch baking dish.
About 5 min
- 2
In a medium bowl, combine the feta cheese, parsley, and one egg for the filling. Mix well until everything is evenly distributed.
About 5 min
Cook’s note: Ensure the feta is well crumbled for a consistent filling texture.
- 3
In a separate small bowl, whisk together the milk, vegetable oil, and the second egg to create the liquid sauce mixture.
About 2 min
Cook’s note: This mixture will help keep the phyllo moist and flaky.
- 4
Lay one sheet of phyllo dough on your work surface. Brush it lightly with the liquid sauce mixture.
Cook’s note: Keep the remaining phyllo covered with a damp cloth to prevent it from drying out.
- 5
Place another sheet of phyllo dough on top of the first, then brush it with the sauce mixture as well. Repeat this for a total of three phyllo sheets.
- 6
Spread about one-quarter of the cheese filling evenly over the top phyllo sheet, leaving a small border around the edges.
About 1 min
- 7
Starting from one long edge, carefully roll the phyllo sheets tightly into a log.
About 2 min
Cook’s note: Roll gently to avoid tearing the delicate phyllo.
- 8
Transfer the rolled log to the prepared baking sheet, coiling it into a spiral shape. If making multiple rolls, arrange them next to each other to form a larger spiral.
About 1 min
- 9
Repeat steps 4 through 8 with the remaining phyllo sheets and filling until all ingredients are used, forming a large, continuous spiral on the baking sheet.
About 10 min
- 10
Pour any remaining liquid sauce mixture over the top of the börek, ensuring it's evenly coated.
About 1 min
- 11
Sprinkle the sesame seeds and nigella seeds over the top, if using.
About 1 min
Cook’s note: These seeds add a lovely crunch and traditional flavor.
- 12
Bake for 30-35 minutes, or until the börek is golden brown and crispy.
About 35 min
Cook’s note: Check for doneness by ensuring the bottom is also browned.
- 13
Remove from the oven and let it cool slightly before slicing and serving.
Cook’s note: Börek is best served warm.
Per serving
Nutrition
- Calories
- 581.4kcal
- Protein
- 15.1g
- Carbs
- 50.4g
- Fat
- 35.5g
- Fibre
- 2.1g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover börek in an airtight container in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through and crispy, or in an air fryer.
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