Börek (also spelled borek or burek) is a beloved Turkish pastry made from thin layers of dough—typically yufka or phyllo—filled with savory ingredients like cheese, spinach, or minced meat. It works so well because the layers crisp up beautifully in the oven while the filling stays moist and flavorful, creating a satisfying contrast in every bite. This recipe delivers a classic peynirli börek (cheese börek) with a golden, shatteringly crisp exterior and a rich, gooey center.
Ingredients
- 1 package (16 oz / 450 g) phyllo dough (about 20 sheets), thawed if frozen
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) plain yogurt (full-fat preferred)
- 1/2 cup (120 ml) vegetable oil or melted unsalted butter
- 1 large egg
- 1 tsp (5 g) salt
- 2 cups (250 g) crumbled feta cheese
- 1 cup (100 g) shredded mozzarella or kasar cheese (optional, for extra melt)
- 1/4 cup (15 g) finely chopped fresh parsley (optional)
- 1 egg yolk mixed with 1 tsp water, for brushing (optional, for shine)
- Sesame seeds or nigella seeds (black cumin), for sprinkling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with oil or butter.
- In a medium bowl, whisk together the milk, yogurt, oil (or melted butter), egg, and salt until smooth. This is your soaking liquid that keeps the phyllo moist and helps it crisp.
- In a separate bowl, mix the feta, mozzarella (if using), and parsley until well combined. Set aside.
- Carefully unroll the phyllo dough. Keep it covered with a damp kitchen towel while you work to prevent it from drying out.
- Place one sheet of phyllo in the prepared dish, letting the edges hang over the sides. Dip a pastry brush into the milk-yogurt mixture and brush the sheet lightly all over. Repeat with 4 more sheets, brushing each layer, so you have 5 layers stacked.
- Sprinkle half of the cheese mixture evenly over the phyllo layers.
- Continue layering 5 more sheets of phyllo, brushing each with the milk mixture, then add the remaining cheese on top.
- Finish with the remaining phyllo sheets (about 10), brushing each layer with the milk mixture. Fold the overhanging edges over the top of the pastry, and brush the top with any remaining milk mixture. If using, brush with the egg yolk wash and sprinkle with seeds.
- Using a sharp knife, score the top of the börek into squares or diamonds (cutting only through the top few layers, not all the way through). This helps it bake evenly and makes serving easier.
- Bake for 30–35 minutes, until the top is deep golden brown and crisp. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Let the börek rest for 10 minutes before slicing and serving. It can be served warm or at room temperature.
Tips
- Phyllo handling: Keep the phyllo covered with a damp towel at all times. If it dries out, it will crack and become unusable. Work quickly but gently.
- Substitutions: If you can’t find feta, use ricotta salata or a mix of cottage cheese and salt. For a dairy-free version, use olive oil and water instead of the milk-yogurt mixture (though the texture will be less rich).
- Don’t over-soak: Brush the phyllo lightly; too much liquid will make the bottom soggy. The goal is to moisten each sheet, not drench it.
- Let it rest: Resting after baking is crucial—it allows the layers to set and makes slicing clean. Cutting too early will cause the filling to spill out.
Serving Suggestions
Börek is incredibly versatile. Serve it as a main dish with a simple Turkish salad (domates, salatalık, soğan) and a side of cacık (yogurt with cucumber and garlic). It also makes a great breakfast or brunch item, paired with black tea and olives. For a light lunch, serve it with a bowl of lentil soup (mercimek çorbası).
Variations
- Ispanaklı (Spinach): Sauté 1 lb (450 g) fresh spinach with 1 small chopped onion until wilted, squeeze out excess water, and mix with the cheese.
- Kıymalı (Minced Meat): Brown 1 lb (450 g) ground beef or lamb with 1 diced onion, salt, pepper, and a pinch of paprika. Drain fat and let cool before layering.
- Patatesli (Potato): Boil and mash 2 large potatoes, season with salt, pepper, and a little butter, and use as a filling.
- Sigara Böreği (Cigarette rolls): Cut phyllo sheets into strips, place filling at one end, roll tightly into cylinders, and brush with the milk mixture. Bake as directed, but reduce time to 20–25 minutes.
Storage and Reheating
Store leftover börek in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp again. Avoid microwaving, as it will make the pastry soggy. You can also freeze unbaked börek (wrap tightly) for up to 3 months; bake directly from frozen, adding 10–15 minutes to the cooking time.
Frequently Asked Questions
Can I use filo dough instead of yufka? Yes, phyllo dough (the same thing as filo) works perfectly. Yufka is slightly thicker, but phyllo gives a lighter, crispier result. Just adjust the baking time slightly.
Why is my börek soggy on the bottom? This usually happens if you used too much soaking liquid or if the baking dish was too deep. Make sure to brush lightly and use a shallow dish that allows heat to reach the bottom. Also, bake on the lowest oven rack for the first 15 minutes.
Can I make börek ahead of time? Yes, you can assemble the börek, cover it, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking straight from the fridge.
What is the best cheese for börek? Traditional Turkish börek uses beyaz peynir (a salty white cheese similar to feta). Feta is a good substitute. For a milder flavor, mix feta with mozzarella or use cottage cheese (well-drained) for a lighter option.
Is börek served hot or cold? Börek is best served warm, about 10 minutes after coming out of the oven, when the layers are crisp and the filling is molten. It is also delicious at room temperature, making it a great picnic food.
Can I use butter instead of oil? Absolutely. Melted butter gives a richer flavor and a more golden color. You can also use a combination of half butter and half oil. If using butter, be careful not to burn it; brush it on while still warm.
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