Flaky Turkish pastry with feta and herb filling
Borek
Borek
50 minMedium
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6
12 pieces
Difficulty
Medium
Cost
Moderate
$$
Borek
Flaky Turkish pastry with feta and herb filling
Golden, flaky layers of phyllo pastry filled with tangy feta cheese and fresh herbs. These savory Turkish pastries shatter at the first bite and are perfect with tea.
20m
Prep Time
30m
Cook Time
50m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Borek is one of Turkey's most beloved pastries—layers of thin dough rolled or folded around a savory filling. This version uses a classic feta and parsley filling that's simple but incredibly satisfying.
Ingredients
- 8 sheets phyllo dough, thawed
- 8 oz feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 2 eggs (1 for filling, 1 for egg wash)
- 1/4 cup olive oil
- 2 tbsp butter, melted
Instructions
- 1
Mix crumbled feta, parsley, and 1 beaten egg for the filling.
- 2
Whisk remaining egg with olive oil and melted butter for the layer wash.
- 3
Lay 1 sheet of phyllo, brush with egg-oil mixture. Repeat with 3 more sheets.
- 4
Spread half the filling along the long edge. Roll into a tight log. Coil into a spiral in a baking pan. Repeat with remaining sheets and filling.
- 5
Brush top generously with remaining egg mixture and sprinkle with sesame seeds. Bake at 375°F for 25-30 minutes until deeply golden.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Phyllo doughYufka (Turkish flatbread dough)
The most traditional option if available
Feta cheeseRicotta + salt
Milder and creamier filling
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Keep unused phyllo covered with a damp towel to prevent drying out.
Let the borek cool slightly before cutting—the filling sets as it rests.
Storage
Store at room temperature for 1 day or refrigerate for 3 days.
Reheating
Reheat in a 350°F oven for 10 minutes to re-crisp.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates18g
Fat20g
Fiber480mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use puff pastry?
- It works but creates a different, puffier texture. Phyllo is more traditional.
- What other fillings work?
- Spinach, ground meat, or potato are all popular Turkish borek fillings.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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