Pırasalı Börek (Leek Börek) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g leeks (approximately 4-5 medium leeks), washed and finely sliced</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250g phyllo pastry sheets (approximately 12 sheets)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">60ml olive oil for brushing</li><li class="ingredients-single-item">1 egg, lightly beaten</li><li class="ingredients-single-item">1 tbsp yogurt</li><li class="ingredients-single-item">1 tbsp nigella seeds or sesame seeds for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">30cm x 40cm baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and lightly grease your baking tray with a thin layer of olive oil. Proper oven temperature is crucial for achieving that golden, crispy exterior while ensuring the inside cooks through perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the leeks by trimming off the dark green parts and roots, then slicing the white and light green portions in half lengthwise. Rinse thoroughly between the layers to remove any grit or soil, then slice finely. Leeks tend to hide soil between their layers, so washing them after cutting ensures they're completely clean.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent but not browned. Add the sliced leeks and continue cooking for 8-10 minutes, stirring occasionally, until they've softened and reduced in volume. The key is to cook them until tender but still vibrant green – overcooking will result in a dull filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the pan from heat and allow the leek mixture to cool for about 10 minutes. Transfer to a large mixing bowl, then gently fold in the crumbled feta, chopped dill, parsley, salt, and pepper. The cooling step prevents the feta from melting completely when mixed – you want distinct pockets of cheese in your finished börek.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, mix together the melted butter and olive oil for brushing. This combination gives you the rich flavor of butter with the higher smoke point of olive oil, preventing the pastry from burning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully unroll your phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out while you work. Phyllo dries extremely quickly, becoming brittle and difficult to work with, so always keep unused sheets covered.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place one sheet of phyllo in your prepared baking tray, allowing any excess to hang over the edges. Brush generously with the butter-oil mixture, ensuring you reach the corners. Repeat with 5 more sheets, brushing each one with the butter-oil mixture as you layer. The multiple layers create that characteristic flaky texture, while the fat helps achieve golden crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the leek and feta mixture evenly over the phyllo layers, leaving a 1cm border around the edges. Press the filling down gently to create an even layer. This helps ensure even cooking and makes the börek easier to cut later.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the filling with another sheet of phyllo and brush with the butter-oil mixture. Continue layering the remaining sheets, brushing each one, until all phyllo is used. Fold any overhanging edges back over the top or tuck them down the sides to create a neat package.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a small bowl, whisk together the egg and yogurt. Brush this mixture over the top layer of phyllo – it creates a beautiful golden crust and helps the seeds adhere. Using a sharp knife, score the börek into 8 equal pieces, cutting only through the top few layers of phyllo. This allows steam to escape while baking and makes serving easier later.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle the nigella or sesame seeds evenly over the top. These add a lovely visual contrast and subtle flavor to complement the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 35-40 minutes, or until the top is beautifully golden brown and crisp. If you notice one side browning faster than the other, rotate the tray halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool for 10-15 minutes before cutting completely through the score marks and serving. This resting time allows the layers to set, making cleaner cuts possible. Serve warm or at room temperature, perhaps with a dollop of yogurt on the side. Your Pırasalı Börek will stay crisp for several hours and can be gently reheated in the oven if needed.</li></ol>