Borek (Filo Pastry with Feta, Egg and Parsley)
Why this recipe works
- Crisp layered pastry: Brushing each filo sheet with olive oil helps the layers bake into a flaky, golden crust.
- Tangy cheese filling: Feta brings saltiness and acidity, while egg binds the filling and parsley adds a fresh herbal note.
- Simple assembly: Baking the börek as one tray avoids shaping individual pastries and makes it easy to portion after baking.
Get the most out of this recipe
Ingredient notes
- Check the feta first: Feta varies widely in saltiness, so taste it before adding extra fine sea salt to the filling.
- Protect the filo: Keep unused filo sheets covered with a slightly damp tea towel while assembling so they stay flexible and do not crack.
- Use fresh herbs: Fresh parsley gives the filling a clean, bright flavour; fresh dill is also a good option for a more traditional herb note.
Texture tips
- Brush lightly: A light coating of oil between layers is enough; too much can make the pastry feel heavy rather than crisp.
- Score before baking: Scoring the top layers helps define clean portions and reduces cracking when the pastry is cut after baking.
- Let it rest briefly: A short rest after baking allows the filling to settle while the pastry remains warm and crisp.
Make-ahead tips
- Prepare the filling ahead: The feta, egg and herb mixture can be mixed in advance and kept chilled, then layered with the filo just before baking.
- Reheat in the oven: For the best texture, reheat portions on a baking tray in a 180°C (355°F) oven until piping hot and crisp.
- Freeze baked portions: Cool completely, wrap portions well and freeze; reheat from frozen in the oven until hot throughout.
Authenticity notes
- Many börek styles exist: Cheese-and-herb fillings are common, but börek can also be shaped, layered or filled in different ways depending on region and household style.
- Tray-baked style: Baking in a dish creates a practical home-style börek that slices neatly into portions for sharing.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Lightly oil a baking dish with a little of the olive oil.
- In a mixing bowl, whisk the eggs. Crumble in the feta, then stir in the parsley, fine sea salt and black pepper until evenly combined.
- Lay a sheet of phyllo in the dish, letting the edges overhang, and brush lightly with olive oil. Repeat with about half the phyllo, brushing each layer with oil and rotating sheets as needed to cover the base.
- Spread the cheese filling evenly over the layered phyllo. Top with the remaining phyllo sheets, brushing each layer with olive oil.
- Fold the overhanging phyllo over the top to enclose the filling, then brush the surface with the remaining olive oil. Score the top into 4 portions with a sharp knife, cutting through the top layers but not all the way to the base.
- Bake for 30 minutes, or until deeply golden and crisp. Rest for 3 to 5 minutes, then cut along the scored lines and serve warm.
Recipe notes
Tips
- Keep the phyllo covered with a clean, slightly damp tea towel while you work so it does not dry out and crack.
- Taste the feta before adding all the fine sea salt; some feta is very salty, so you may prefer to reduce it.
- Eggs should be fully cooked before serving; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace feta cheese with goat cheese for a creamier, slightly sharper filling.
- Replace fresh parsley with fresh dill for a more traditional herb note.
- Replace olive oil with melted butter for a richer, more buttery finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray in a 180°C (355°F) oven for 10 to 15 minutes until piping hot and crisp; freeze portions well wrapped for up to 2 months and reheat from frozen in the oven until hot throughout.
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Recipe overview
- Servings: 4 servings
- Yield: cheese borek
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Wheat
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