Peynirli Börek — Turkish Cheese Börek

Crisp, golden filo pastry layered with a salty white cheese and parsley filling.

TIME BREAKDOWN
Prep: 30 min
Cook: 40 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 10 sheets filo pastry (270g pack, defrosted)
  • 250g white brined cheese (beyaz peynir) or feta, crumbled
  • 100g mild white cheese such as mozzarella, grated
  • 1 small bunch fresh flat-leaf parsley, finely chopped
  • 1 egg, for the filling
  • For brushing: 100ml whole milk
  • For brushing: 50ml sunflower oil
  • For brushing: 1 egg
  • 1 tbsp nigella or sesame seeds, to sprinkle

Method

  1. Heat the oven to 180°C (160°C fan). Grease a 28cm round or 20 x 30cm rectangular baking tin.

  2. Mix the cheeses, parsley and 1 egg in a bowl.

  3. Whisk the milk, oil and egg for brushing together. Lay a sheet of filo in the tin, letting the edges overhang, brush with the mixture, then repeat with 4 more sheets.

  4. Spread the cheese filling evenly over the top, then fold the overhanging pastry over it. Layer the remaining 5 sheets on top, brushing each with the milk mixture and tucking in the edges.

  5. Pour any remaining mixture over the top, score into squares with a sharp knife and sprinkle with seeds.

  6. Bake for 35 to 40 minutes until deep golden. Rest for 10 minutes, then cut and serve warm.