Peynirli Borek
Crispy phyllo pastry filled with creamy feta and fresh herbs, baked until golden. A Turkish classic that's elegant enough for entertaining yet simple enough for weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 11g
Ingredients
- 1.5 cups feta cheese, crumbled
- 8 sheets phyllo dough sheets
- ½ cup fresh parsley, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1 large eggs
- ½ cup olive oil
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Crumble the feta cheese into a medium bowl using your fingers until you have pieces no larger than a pea.
- 3
Chop the fresh parsley into pieces the size of small lentils and add to the bowl with the feta.
- 4
Chop the fresh dill into pieces the size of small lentils and add to the bowl.
- 5
Crack the egg into a small bowl and whisk it with a fork until the white and yolk are fully combined, about 20 seconds.
- 6
Pour the whisked egg into the cheese and herb mixture, add 0.25 teaspoon salt and 0.25 teaspoon black pepper, and stir with a spoon until fully combined.
- 7
Brush a large baking sheet with olive oil using a pastry brush until the entire surface is lightly coated.
- 8
Place one phyllo sheet on the oiled baking sheet, then brush the top surface lightly with olive oil using the pastry brush.
- 9
Lay a second phyllo sheet directly on top of the first, brushing it lightly with olive oil.
- 10
Spread half of the feta mixture in an even layer across the two stacked sheets, leaving a 1-inch border around all edges.
- 11
Stack two more phyllo sheets on top, brushing each lightly with olive oil as you place it.
- 12
Spread the remaining feta mixture in an even layer across the new sheets, leaving a 1-inch border around all edges.
- 13
Stack the final two phyllo sheets on top, brushing each lightly with olive oil as you place it.
- 14
Using a sharp knife, cut the entire pastry into 8 rectangles by making three cuts lengthwise and one cut crosswise.
- 15
Slide the baking sheet into the oven and bake for 20 minutes, until the top is the color of warm honey with edges slightly darker.
- 16
Remove the baking sheet from the oven using oven mitts and let the borek rest on the sheet for 3 minutes before serving.
Tools you’ll need
- oven
- large baking sheet
- medium bowl
- small bowl
- fork
- spoon
- pastry brush
- sharp knife
- oven mitts
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