Turkish
⭐ Highly Rated
1h 30mmedium
TurkishBrunch
Recipe Story
origins & traditionsBorek is a beloved pastry found throughout Turkey and the Balkans, featuring paper-thin phyllo dough wrapped around savory fillings. This version combines creamy ricotta and tangy feta cheese with fresh parsley and dill, creating a harmonious blend of flavors. Each layer is brushed with melted butter, resulting in a golden, crispy exterior that shatters delightfully with each bite, while the interior remains soft and flavorful. Traditionally served warm as part of a leisurely brunch spread, borek pairs wonderfully with black tea, fresh tomatoes, cucumbers, and olives. The versatility of this dish allows for endless variations, making it a staple in Turkish home cooking and a favorite at family gatherings.
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, minced garlic, chopped parsley, chopped dill, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Melt the butter in a small saucepan or microwave and set aside for brushing.
Lay one sheet of phyllo dough in the prepared baking dish, allowing excess to hang over the edges. Brush lightly with melted butter.
Continue layering phyllo sheets, brushing each with butter, until you have used half of your phyllo dough (approximately 8-10 sheets).
Spread the cheese and herb mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go.
Fold any overhanging phyllo edges over the top and brush with butter.
Using a sharp knife, score the top layers of phyllo into squares or diamond shapes, cutting only halfway through.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Remove from oven and let rest for 10 minutes before cutting through the scored lines and serving warm.
Borek with Cheese and Herbs
3.6 (30)
Flaky phyllo pastry filled with creamy cheese, fresh herbs, and a hint of garlic. This traditional savory pastry is perfect for breakfast or brunch, offering layers of buttery goodness in every bite.
medium
1h
8 servings
Ingredients
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Filling
- 2 cups cheese-ricotta, room temperature
- 1 cups cheese-feta, crumbled
- 4 tablespoons parsley, finely chopped
- 3 tablespoons dill, finely chopped
- 3 cloves garlic, minced
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
- 1 pieces eggs, lightly beaten (optional)
Pastry
- 12 tablespoons butter, melted
Chef Tips
expert advice•For the crispiest results, work quickly with phyllo dough and keep unused sheets covered with a damp towel to prevent drying.
•You can substitute the ricotta with cottage cheese for a tangier flavor.
•Add a beaten egg to the cheese mixture for extra richness and to help bind the filling.
•Experiment with different herbs like mint or chives based on your preference.
•Some cooks like to sprinkle sesame seeds or nigella seeds on top before baking for added texture and flavor.
•Leftover borek can be frozen unbaked and cooked directly from frozen, adding 10-15 minutes to the baking time.
