Peynirli Borek

Peynirli Borek is a flaky, golden baked pastry with delicate crisp layers wrapped around a savory filling of white cheese and fresh parsley. The top turns deeply bronzed and crackly in the oven, while the center stays tender, rich, and aromatic.

Nutrition · per serving

774kcal

28gProtein

47gCarbs

53gFat

2gFiber

2 servings

Ingredients

8 items

Cheese filling

filo pastry6 sheets (about 180 g)

white cheese, crumbled180 g

flat-leaf parsley, finely chopped20 g

Egg-milk glaze

egg1 large

milk60 ml

unsalted butter, melted40 g

neutral oil10 ml

For the tray

unsalted butter5 g

Tips

•If your white cheese is very salty, soak it in cold water for 10 to 15 minutes, then drain well before using.
•Keep filo covered with a barely damp towel while assembling so it does not dry out and crack.
•This borek is excellent for breakfast or brunch with tomatoes, cucumbers, olives, and hot tea.
•For the best texture, eat it warm on the day it is baked.

Steps

1
Preheat the oven to 200 C. Lightly grease a small baking tray or ovenproof dish, about 20 x 15 cm, with the butter. This prevents sticking and helps the bottom crisp.
5 g unsalted butter
2
Make the filling by combining the crumbled white cheese and finely chopped parsley in a bowl. Mix gently so the cheese stays a little chunky; this gives the borek a better texture.
180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped
3
In a second bowl, whisk the egg, milk, melted butter, and neutral oil until smooth. The butter adds flavor while the oil helps keep the filo from drying out too quickly.
1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil
4
Lay 1 sheet of filo pastry in the tray, letting it come slightly up the sides if needed. Brush lightly with some of the egg-milk glaze. Add a second sheet and brush again. Keeping the glaze light between layers helps the pastry stay crisp rather than soggy.
6 sheets (about 180 g) filo pastry1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil
5
Scatter half of the cheese filling evenly over the filo. Cover with a third sheet of filo, brush with glaze, then add a fourth sheet and brush again.
6 sheets (about 180 g) filo pastry180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil
6
Spread over the remaining cheese filling. Finish with the last 2 sheets of filo, brushing lightly with glaze between them and over the top. Tuck in any overhanging edges neatly. Score the top into 4 to 6 pieces without cutting all the way through the bottom layers; this makes serving easier and helps steam escape.
6 sheets (about 180 g) filo pastry180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil
7
Bake for 25 minutes, or until deeply golden and crisp on top and the edges are flaky. If it colors too fast, loosely cover with foil for the last few minutes.
8
Rest for 5 minutes before cutting through and serving. This short rest lets the layers set so the slices hold together better.

Origin & History

Borek is a cornerstone of Turkish home cooking and bakery culture, with many regional forms made from yufka or thin pastry and filled with cheese, meat, or vegetables. Cheese-filled versions are especially popular for breakfast and as a savory snack, reflecting the Ottoman-era spread of layered pastries across the region.

turkish borek cheese vegetarian breakfast baked filo

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Steps

Preheat the oven to 200 C. Lightly grease a small baking tray or ovenproof dish, about 20 x 15 cm, with the butter. This prevents sticking and helps the bottom crisp.

5 g unsalted butter

Make the filling by combining the crumbled white cheese and finely chopped parsley in a bowl. Mix gently so the cheese stays a little chunky; this gives the borek a better texture.

180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped

In a second bowl, whisk the egg, milk, melted butter, and neutral oil until smooth. The butter adds flavor while the oil helps keep the filo from drying out too quickly.

1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil

Lay 1 sheet of filo pastry in the tray, letting it come slightly up the sides if needed. Brush lightly with some of the egg-milk glaze. Add a second sheet and brush again. Keeping the glaze light between layers helps the pastry stay crisp rather than soggy.

6 sheets (about 180 g) filo pastry1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil

Scatter half of the cheese filling evenly over the filo. Cover with a third sheet of filo, brush with glaze, then add a fourth sheet and brush again.

6 sheets (about 180 g) filo pastry180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil

Spread over the remaining cheese filling. Finish with the last 2 sheets of filo, brushing lightly with glaze between them and over the top. Tuck in any overhanging edges neatly. Score the top into 4 to 6 pieces without cutting all the way through the bottom layers; this makes serving easier and helps steam escape.

6 sheets (about 180 g) filo pastry180 g white cheese, crumbled20 g flat-leaf parsley, finely chopped1 large egg60 ml milk40 g unsalted butter, melted10 ml neutral oil

Bake for 25 minutes, or until deeply golden and crisp on top and the edges are flaky. If it colors too fast, loosely cover with foil for the last few minutes.

Rest for 5 minutes before cutting through and serving. This short rest lets the layers set so the slices hold together better.

Origin & History