Börek with Feta and Herbs: Crispy Turkish Pastry

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Börek is one of Turkey’s most famous pastries. It’s made with thin layers of yufka (phyllo dough), filled with savory ingredients, and baked until crispy and golden. One of the most loved versions is filled with feta cheese and fresh herbs. Perfect as a breakfast, snack, or meze, this börek is light, flaky, and full of flavor.

Servings: 6–8 pieces
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 package yufka sheets (or phyllo dough, about 6–8 sheets)
  • 200g feta cheese (or Turkish beyaz peynir), crumbled
  • 1/2 cup parsley, finely chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 egg, lightly beaten (reserve half for topping)
  • 1/4 cup olive oil or melted butter

For Topping:

  • 1/2 egg (reserved from above)
  • 1 tablespoon milk or yogurt
  • Sesame seeds or nigella seeds (çörek otu)

Instructions

  • Prepare the Filling: In a bowl, combine crumbled feta cheese, parsley, dill (if using), and half the beaten egg. Mix until well combined.
  • Prepare the Yufka/Phyllo: If using phyllo, work quickly and keep unused sheets covered with a damp towel to prevent drying. Brush one sheet lightly with olive oil or melted butter.
  • Assemble the Börek: Place a spoonful of filling along one edge of the yufka sheet. Roll tightly into a log or shape into a spiral/triangle, depending on your preference. Repeat with remaining sheets and filling. Place onto a parchment-lined baking tray.
  • Top and Bake: In a small bowl, whisk together the remaining egg with milk or yogurt. Brush the tops of the börek pieces. Sprinkle with sesame or nigella seeds. Bake in a preheated oven at 190°C (375°F) for 25–30 minutes, until golden and crispy.
  • Serve: Allow to cool slightly before serving. Enjoy with Turkish tea or as part of a meze spread.

Things to Consider

  • Dough Type: Yufka is more authentic, but phyllo dough works well outside Turkey.
  • Cheese Options: A mix of feta and mozzarella gives both creaminess and saltiness.
  • Shapes: Börek can be rolled into logs, spirals, triangles, or layered in a tray like lasagna.

Tips

  • Make Ahead: Assemble börek, freeze unbaked, and cook straight from frozen when needed.
  • Extra Crispiness: Brush each layer of yufka with butter or olive oil for flakier results.
  • Pairing: Serve with fresh salad (like çoban salatası) for a light meal.

This Feta and Herb Börek is flaky, golden, and irresistible — a true taste of Turkish home cooking. Afiyet olsun!

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