Börek

Börek is a family of baked or fried pastries made of a thin, flaky dough known as yufka (or phyllo dough), originating in the cuisines of the Ottoman Empire. It can be filled with various ingredients, most commonly cheese (feta or other white cheeses), minced meat, or vegetables like spinach and potatoes. Börek can be prepared in a large pan and cut into portions after baking, or as individual pastries. It's a versatile dish, enjoyed for breakfast, as a snack, or as part of a larger meal, and is popular across the Balkans, the Middle East, and Central Asia.

Ingredients you will need

To create a delicious and authentic Börek, you'll need the following key ingredients:

  • For the Börek:
    • 1 package (16 oz/450g) phyllo dough, thawed
    • 1/2 cup olive oil or melted butter, for brushing
    • Sesame seeds or nigella seeds, for sprinkling (optional)
  • For the Cheese and Spinach Filling:
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 10 oz (300g) fresh spinach, chopped
    • 1 cup feta cheese, crumbled
    • 1/2 cup ricotta cheese (or cottage cheese), drained
    • 1 egg
    • Salt and black pepper to taste
  • For the Yogurt and Egg Mixture:
    • 1/2 cup plain yogurt
    • 1 egg
    • 2 tbsp milk or water

Step-by-step instructions

Follow these steps to prepare your own delicious Börek:

  1. Prepare the Filling:
    1. Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
    2. Add the chopped spinach and cook until wilted and all liquid has evaporated. Remove from heat and let it cool slightly.
    3. In a bowl, combine the cooled spinach and onion mixture with crumbled feta cheese, ricotta cheese, and 1 egg. Season with salt and black pepper to taste. Mix well.
  2. Prepare the Yogurt and Egg Mixture:
    1. In a separate small bowl, whisk together 1/2 cup plain yogurt, 1 egg, and 2 tbsp milk or water until smooth. This mixture will be used to moisten the phyllo layers.
  3. Assemble the Börek:
    1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (approx. 9x13 inches or similar).
    2. Carefully unroll the phyllo dough. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
    3. Place one sheet of phyllo dough in the prepared baking dish. Brush lightly with olive oil or melted butter.
    4. Repeat with 3-4 more phyllo sheets, layering them and brushing each with oil/butter.
    5. Spread half of the cheese and spinach filling evenly over the phyllo layers.
    6. Drizzle some of the yogurt and egg mixture over the filling.
    7. Layer another 4-5 sheets of phyllo, brushing each with oil/butter, on top of the filling.
    8. Spread the remaining half of the filling evenly over these phyllo layers.
    9. Drizzle more of the yogurt and egg mixture over the filling.
    10. Top with the remaining phyllo sheets, brushing each with oil/butter. Make sure the top layer is well-brushed.
    11. Score the top phyllo layers into desired portion sizes (squares or diamonds), but do not cut all the way through to the bottom.
    12. Pour any remaining yogurt and egg mixture evenly over the top, allowing it to soak into the cuts.
    13. Optionally, sprinkle with sesame seeds or nigella seeds.
  4. Bake the Börek:
    1. Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.
    2. Remove from the oven and let it cool for a few minutes before cutting completely through the scored lines.
  5. Serve:

    Serve warm as a breakfast item, snack, or side dish. Börek pairs wonderfully with a glass of ayran (a savory yogurt drink) or a simple salad.

Chef's tips for success

Our culinary experts share their top tips to perfect your Börek, ensuring a delicious and satisfying experience every time.

  • Keep Phyllo Covered: Phyllo dough dries out very quickly. Always keep the unused sheets covered with a damp cloth while you are working.
  • Thaw Properly: Thaw frozen phyllo dough in the refrigerator overnight or at room temperature for a few hours before use. Do not try to rush this process.
  • Don't Overfill: While it's tempting to add a lot of filling, ensure it's not too thick, as this can make the börek soggy. A balanced ratio of dough to filling is key.
  • Brush Generously: Don't be shy with the oil or melted butter between phyllo layers. This is what creates the beautiful flakiness.
  • Evenly Distribute Yogurt Mixture: The yogurt and egg mixture helps keep the börek moist and adds a tender texture. Make sure it's evenly distributed.
  • Pre-score Before Baking: Scoring the top layers before baking makes it easier to cut into clean portions after it's baked, preventing crumbling.
  • Serve Warm: Börek is best enjoyed warm, when the phyllo is at its crispiest and the filling is soft and flavorful.

Share your thoughts

We love hearing from you! Leave a comment or rate this recipe to share your experience with our community. Your feedback helps us grow and improve.