📝 About This Recipe
Transport your senses to the bustling markets of Istanbul with this authentic Borek, a masterpiece of Mediterranean pastry craft. Layers of tissue-thin phyllo are brushed with a savory yogurt-egg wash and filled with a salty, herbaceous blend of feta and parsley, resulting in a texture that is shatteringly crisp on the outside and tender within. This versatile savory pastry is a staple of Turkish hospitality, perfect for a sophisticated brunch or a comforting snack alongside a glass of strong black tea.
🥗 Ingredients
The Pastry
- 1 package Phyllo Dough (16 oz, thawed completely at room temperature)
The Filling
- 400 grams Feta Cheese (crumbled, preferably high-quality sheep's milk feta)
- 200 grams Ricotta or Curd Cheese (to add creaminess)
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 Egg (beaten, to bind the filling)
The Soaking Liquid (Liquid Gold)
- 1/2 cup Greek Yogurt (plain, full fat)
- 1/2 cup Milk (whole milk preferred)
- 1/2 cup Olive Oil (extra virgin)
- 2 Eggs (large)
The Topping
- 1 tablespoon Nigella Seeds (also known as kalonji)
- 1 tablespoon Sesame Seeds (white or toasted)
- 2 tablespoons Melted Butter (for a final glossy finish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan or a round baking tray with olive oil.
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2
In a medium bowl, prepare the filling by combining the crumbled feta, ricotta, chopped parsley, dill, and black pepper. Stir in one beaten egg until the mixture is well incorporated.
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3
In a separate jug or bowl, whisk together the yogurt, milk, olive oil, and two eggs. This 'sauce' is the secret to making the phyllo both flaky and tender.
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4
Unroll your phyllo dough and cover it immediately with a damp (not soaking) clean kitchen towel to prevent it from drying out and cracking.
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5
Place two sheets of phyllo into the bottom of the prepared pan, allowing the edges to hang over. Brush generously with the yogurt-milk mixture.
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6
Repeat this process with 4-5 more sheets, brushing each layer (or every two layers) with the liquid mixture. Don't worry if the sheets tear; just patch them together.
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7
Spread half of the cheese and herb filling evenly over the phyllo layers.
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8
Layer another 4-5 sheets of phyllo on top of the cheese, brushing each with the liquid mixture as you go.
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9
Spread the remaining cheese filling over this middle layer.
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10
Top with the remaining phyllo sheets. For the final top layer, try to use the most intact sheets. Tuck any overhanging edges into the sides of the pan for a neat finish.
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11
Using a sharp knife, carefully score the top layers into squares or diamonds. This allows steam to escape and makes serving easier later.
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12
Pour any remaining yogurt-milk mixture over the top and brush it evenly. Sprinkle the nigella seeds and sesame seeds over the surface.
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13
Bake for 35-40 minutes on the middle rack until the top is a deep golden brown and the pastry has puffed up significantly.
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14
Remove from the oven and immediately brush the top with the 2 tablespoons of melted butter for a professional, glossy sheen.
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15
Let the Borek rest for 10-15 minutes before cutting all the way through the scored lines. This allows the layers to set so they don't collapse when served.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp towel; it dries out in minutes and becomes impossible to work with. If your feta is very salty, soak it in fresh water for 10 minutes then drain before using to balance the flavor. For an extra crisp bottom, place your baking tray on a preheated pizza stone or the lowest rack of the oven. You can substitute the cheese filling with sautéed spinach and onions or even cooked ground lamb for a 'Kıymalı' version. Don't be shy with the liquid mixture; it seems like a lot, but it's what creates the characteristic 'su böreği' (water borek) texture.
🍽️ Serving Suggestions
Serve warm with a side of thick, creamy Greek yogurt or Tzatziki for dipping. Pair with a fresh Shepherd’s Salad (Çoban Salatası) of cucumbers, tomatoes, and onions. Enjoy alongside a glass of chilled Ayran (a salty yogurt drink) or hot Turkish black tea. Accompany with a plate of Kalamata olives and sliced radishes for a traditional breakfast spread. Serve as a side dish to grilled lemon chicken or lamb kebabs.