Cheese Börek

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mash the feta with the ricotta, herbs, egg and plenty of black pepper. Do not add salt — the feta brings enough.

   Mark done

2. Whisk the milk, oil and eggs together for the wash.

   Mark done

3. Heat the oven to 180°C / 350°F and brush a 30 x 22 cm tin with some of the wash.

   Mark done

4. Lay in a sheet of filo, letting it come up the sides, and spoon over a few tablespoons of the wash, spreading it with the back of the spoon.

   Mark done

5. Repeat with 5 more sheets, washing between each. Do not aim for even coverage — crumpling the sheets slightly gives a better texture.

   Mark done

6. Spread the entire filling over in an even layer.

   Mark done

7. Layer the remaining 6 sheets on top, washing between each as before, and tuck the edges down the sides.

   Mark done

8. Pour any remaining wash over the top and let it stand 15 minutes to soak in.

   Mark done

9. Brush with the egg yolk glaze, scatter with seeds, score into squares, and bake 45 to 50 minutes until deep golden. Rest 15 minutes before cutting.

   Mark done Start 45 min timer

Chef’s Tips

• Let it stand before baking. The soak is what gives börek its characteristic soft layers.
• Keep the filo covered with a damp cloth while you work; it dries out in minutes.
• For sigara böreği, roll the filling in filo strips into cigars and shallow fry instead.

Pairing Suggestions

• Turkish tea, in a tulip glass
• Olives, tomatoes and cucumber, as a Turkish breakfast
• Ayran

Storage & Reheating

Keeps 3 days refrigerated and freezes 2 months, baked or unbaked. Reheat at 180°C / 350°F for 12 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.