Description
Enjoy a simple and delicious version of Turkish ‘su boregi’ with this easy, cheesy borek recipe using pre-made phyllo dough.
Ingredients
Units
Scale
- One package of phyllo (yufka) dough (usually found in the freezer section)
- Oil to grease the bottom of a 9x13 glass pan
- 60 g melted butter
- 2 eggs
- 120 ml vegetable oil (or sunflower oil)
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) yogurt
- 200 g feta cheese, crumbled
- 200 g mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Defrost the phyllo dough until it is pliable and easy to open. Keep it wrapped or covered with a moist towel to prevent it from drying out.
- Preheat your oven to 180°C (350°F).
- In a bowl, gently whisk together the eggs, vegetable oil, milk, and yogurt to create the wet filling.
- In another bowl, mix the crumbled feta and shredded mozzarella cheese. Season with salt and pepper to taste.
- Grease the bottom of a 9×13 glass pan with oil.
- Lay down a sheet of phyllo dough in the pan, and brush it lightly with melted butter. Repeat this process until you have layered half of the dough sheets.
- Spread half of the wet filling over the layered phyllo dough.
- Evenly distribute the cheese mixture over the wet filling.
- Continue layering the remaining phyllo sheets, brushing each with melted butter.
- Pour the remaining wet filling over the top layer of phyllo dough.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and crispy.
- Allow the borek to cool for a few minutes before slicing and serving.
Notes
- You can substitute other vegetables, cheeses, meats, or even fruits and sweets as filling.
- Cooked spinach and onions, or roasted red peppers and beef are delicious alternatives.
- Serve borek for breakfast, brunch, as an appetizer, or as a side to afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Turkish
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 8
- Cholesterol: 60