📝 About This Recipe
This exquisite cheese borek, known as 'Su Böreği' style, features paper-thin layers of phyllo dough cradling a rich, salty blend of premium kosher cheeses and fresh herbs. The secret lies in a luxurious yogurt-egg soak that transforms the pastry into a masterpiece of crispy golden tops and melt-in-your-mouth tender centers. A staple of Sephardic and Middle Eastern dairy tables, this dish offers a comforting, sophisticated flavor profile that bridges the gap between a savory pie and a delicate pastry.
🥗 Ingredients
The Pastry Base
- 1 package Phyllo Dough (16 oz, thawed overnight in the refrigerator)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1/4 cup Olive Oil (extra virgin for flavor)
The Cheese Filling
- 300 grams Feta Cheese (crumbled, preferably sheep's milk feta)
- 1 cup Ricotta Cheese (well-drained)
- 1 cup Kashkaval or Mozzarella (shredded for elasticity)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly ground)
The Custard Soak
- 3 large Eggs (at room temperature)
- 1 cup Whole Milk
- 1/2 cup Greek Yogurt (plain, full fat)
- 1/2 cup Sparkling Water (adds lightness to the layers)
The Topping
- 1 tablespoon Nigella Seeds (also known as black cumin)
- 1 tablespoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch rectangular baking dish with a mixture of melted butter and olive oil.
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2
In a medium bowl, combine the crumbled feta, ricotta, shredded kashkaval (or mozzarella), chopped parsley, dill, and black pepper. Mix well until a thick paste forms.
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3
In a separate jug, whisk together the eggs, milk, yogurt, and sparkling water until smooth. This 'soak' is the key to a tender interior.
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4
Unroll the phyllo sheets and keep them under a damp kitchen towel to prevent them from drying out and cracking.
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5
Place two sheets of phyllo in the bottom of the pan, allowing the edges to hang over the sides. Brush lightly with the butter-oil mixture.
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6
Layer another 3-4 sheets of phyllo, but this time, crinkle them slightly as you place them down to create air pockets. Spoon 4-5 tablespoons of the custard soak over these crinkled layers.
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7
Spread half of the cheese mixture evenly over the phyllo layers.
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8
Repeat the process: Add 4 more sheets of phyllo (crinkled), followed by a generous drizzle of the custard soak, and then the remaining cheese mixture.
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9
Cover the top with the remaining phyllo sheets, brushing every second sheet with the butter-oil mixture. Fold the overhanging edges of the bottom sheets inward to seal the pastry.
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10
Using a very sharp knife, carefully score the top layers of the borek into squares or diamonds. Do not cut all the way to the bottom yet; this allows steam to escape and the soak to penetrate.
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11
Pour any remaining custard soak over the top of the pastry, ensuring it seeps into the scored lines. Sprinkle with nigella and sesame seeds.
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12
Bake for 40-45 minutes on the middle rack until the top is a deep golden brown and the pastry has puffed up significantly.
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13
Remove from the oven and let it rest for at least 10-15 minutes. This is crucial as it allows the cheese to set and the layers to absorb any remaining moisture.
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14
Finish the cuts all the way to the bottom and serve warm.
💡 Chef's Tips
Don't be afraid to crinkle the phyllo; the air pockets created by the folds make the borek light and airy rather than a dense block. If the feta is very salty, soak it in cold water for 10 minutes then drain before using to balance the flavors. Always keep phyllo covered with a damp cloth; it dries out in seconds and becomes impossible to work with. For the best texture, use sparkling water in the custard; the carbonation helps the layers rise and stay distinct. If you have leftovers, reheat them in the oven or an air fryer to maintain the crispiness; avoid the microwave.
🍽️ Serving Suggestions
Serve with a side of Israeli salad (finely chopped cucumber, tomato, and onion) for a refreshing contrast. Pair with a glass of chilled Arak or a light, dry white wine like a Sauvignon Blanc. A dollop of thick Greek yogurt or labneh on the side adds a lovely creamy tang. Serve as part of a classic dairy brunch alongside hard-boiled eggs and green olives. For a traditional touch, enjoy with a hot glass of Turkish black tea.