Peynirli Börek (Cheese Börek) Recipe
Delicate layers of buttery phyllo dough embrace a savory filling of tangy feta and herbs, creating a crispy, golden pastry that's both comforting and elegantly flavorful.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g phyllo pastry sheets, thawed if frozen</li><li class="ingredients-single-item">300g feta cheese, crumbled</li><li class="ingredients-single-item">200g white cheese (beyaz peynir) or ricotta cheese</li><li class="ingredients-single-item">2 eggs</li><li class="ingredients-single-item">3 tablespoons fresh parsley, finely chopped</li><li class="ingredients-single-item">2 tablespoons fresh dill, finely chopped</li><li class="ingredients-single-item">1 tablespoon fresh mint, finely chopped (optional)</li><li class="ingredients-single-item">200g unsalted butter, melted</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">1 tablespoon sesame seeds</li><li class="ingredients-single-item">1 tablespoon nigella seeds (optional)</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">35cm x 25cm baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean, damp kitchen towel</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. In a large bowl, combine the crumbled feta cheese, white cheese (or ricotta), 1 egg, chopped parsley, dill, and mint if using. Season with a little pepper (be careful with salt as feta is already salty). Mix thoroughly until well combined and set aside. This filling should be moist but not runny - the herbs brighten the flavor while the combination of cheeses creates the perfect texture balance.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix the melted butter with olive oil. This combination gives you the perfect coating for the phyllo - the butter provides flavor while the oil prevents it from solidifying too quickly, making it easier to work with the delicate sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unwrap your phyllo pastry and immediately cover it with a clean, damp kitchen towel. This prevents the sheets from drying out and becoming brittle while you work. Each time you take a sheet, be sure to recover the rest immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Brush your baking dish with a generous amount of the butter-oil mixture. Lay your first phyllo sheet in the dish, allowing any excess to hang over the edges. Brush thoroughly with the butter-oil mixture. The fat coating creates a barrier between layers, which will result in those characteristic flaky, distinct layers after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue layering phyllo sheets one by one, brushing each sheet generously with the butter-oil mixture. Use approximately half of your phyllo sheets for the bottom layers (usually 8-10 sheets, depending on thickness).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the cheese filling evenly over the layered phyllo, being careful not to tear the delicate sheets. The filling should form a uniform layer about 1-1.5cm thick for the perfect cheese-to-pastry ratio.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Begin covering the filling with the remaining phyllo sheets, continuing to brush each sheet generously with the butter-oil mixture. For the final sheet, make sure it's well-coated with butter as this will create that beautiful golden-brown top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Tuck in any overhanging edges neatly. Beat the remaining egg and brush it over the top layer - this creates an additional golden color and helps the seeds adhere. Sprinkle with sesame seeds and nigella seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife, score the top layers of the börek into 8 pieces, cutting only about halfway through. This makes serving easier after baking and allows steam to escape, preventing the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp. The börek should be deeply golden but not burnt - rotation halfway through baking ensures even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let it rest for 10-15 minutes before cutting along your score lines all the way through. This resting period allows the filling to set slightly and makes for cleaner slices. Serve warm for the perfect contrast between crisp pastry and soft filling. Peynirli Börek can be refrigerated for up to 3 days and reheated in a 150°C oven until warmed through.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo pastry be substituted in Turkish börek recipes?
While authentic Turkish börek traditionally uses phyllo (yufka), you can substitute puff pastry for a different but still delicious result. The texture will be richer and puffier rather than flaky and crisp. For a closer alternative, thin spring roll wrappers can work in a pinch, though the final result will be less authentic.
What's the best cheese combination for an authentic börek?
The most authentic cheese combination is Turkish beyaz peynir and feta. If unavailable, a mix of feta with ricotta or cottage cheese works well. The key is balancing a sharp, salty cheese with a milder, creamier one. Greek mizithra or Bulgarian sirene can also create an authentic flavour profile.
How do you prevent börek from becoming soggy?
Prevent soggy börek by ensuring your filling isn't too wet (strain yogurt or ricotta if using), generously butter each phyllo layer, score the top before baking to release steam, and allow the börek to rest for 10-15 minutes after baking. Proper oven temperature (180°C) creates a crisp exterior that seals in the filling.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
