Flaky Turkish pastry with feta and herb filling
Borek
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6
12 pieces
Difficulty
Medium
Cost
Moderate
$$
Borek
Flaky Turkish pastry with feta and herb filling
★4.7(19)
Golden, flaky layers of phyllo pastry filled with tangy feta cheese and fresh herbs. These savory Turkish pastries shatter at the first bite and are perfect with tea.
20m
Prep Time
30m
Cook Time
50m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
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.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
We developed this Borek recipe to be approachable without sacrificing depth of flavor. Great appetizers set the mood for everything that follows. This recipe delivers a first impression that is impressive enough for guests but simple enough to pull together on any evening when you want to start the meal right.
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 alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Phyllo doughYufka (Turkish flatbread dough)
The most traditional option if available
Feta cheeseRicotta + salt
Milder and creamier filling
Cream cheeseCashew cream cheese or goat cheese
Cashew cream cheese is the closest dairy-free option in texture and tang. Goat cheese is tangier and works when you want a more pronounced flavor.
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store at room temperature for 1 day or refrigerate for 3 days.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
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.
- How many appetizers should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient. It is better to have a few too many than to run out early.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation. Dips and spreads often improve in flavor after a night in the fridge.
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.
View all recipes →