Cheese Borek

5 from 18 votes

This cheese borek is filled with three kinds of cheese, fresh herbs, and a little chili flake, then baked in crisp phyllo triangles. It's good for breakfast, a snack, or serving as an appetizer for a crowd.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: Greek, Mediterranean, Middle Eastern, Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 144kcal

Author: Ayla Clulee

Ingredients

For the Cheese Filling

7 oz halloumi cheese (grated) (200 grams)
7 oz feta cheese (crumbled) (200 grams)
7 oz kasar, mozzarella or cheddar cheese (grated) (200 grams)
⅓ cup chopped parsley
¼ cup chopped dill
¼ cup chopped mint (or 1 teaspoon dried mint)
¼ teaspoon freshly ground black pepper
¼ teaspoon chilli flakes (optional)

For the Sauce

½ cup Greek yoghurt or natural yoghurt
½ cup vegetable or sunflower oil
1 tablespoon white wine vinegar or apple cider vinegar
1 egg

For the Borek

2 packs phyllo pastry (12 sheets and ½ lbs (250 grams) each)
Sesame seeds or Nigella seeds

US Customary - Metric

Instructions

Make the Cheese Filling

Place the feta cheese in a large bowl and crumble it with the back of a fork.
Grate the halloumi cheese and Kasar cheese, and add them to the bowl along with chopped herbs, freshly ground black pepper, and chili flakes (if using).
Mix them all using a fork or a spoon, and set them aside.

Make the Sauce

Place the egg and yogurt in a small bowl and lightly whisk it.
Add the oil, and vinegar, and whisk well.

Layer the Filo Sheets

Preheat the oven to 360° F (180° C).
Place one sheet of filo on your work surface and drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush.
Lay another sheet of filo on top, drizzle some more sauce, and spread it evenly. Repeat the same steps until you have three sheets of filo.

Fold the Triangles

Cut it into three equal-size strips.
Put two tablespoons of the cheese mixture at the end of one strip. Take the opposite corner and fold diagonally over the filling, forming a triangular fold. Fold again along the upper crease of the triangle. Continue folding in this way until you reach the end of the strip.
Brush the seam with the sauce to seal the end. Place it onto a parchment-lined baking sheet seam side down and repeat the same with the rest of the filo sheets.

Bake the Borek

Brush the borek pieces with the rest of the sauce and sprinkle on sesame seeds or nigella seeds (or both).
Place the baking sheet in preheated oven and bake the boreks for 20-25 minutes, until they are golden and crispy.

Video

Notes

Leftovers keep in the fridge for up to 5 days in an airtight container.
Freeze unbaked boreks for up to 3 months and bake straight from frozen, adding 5 to 10 minutes to the baking time. You can freeze baked boreks for up to 3 months and thaw before reheating in the oven.
Reheat baked borek in the oven at 350°F (180°C) for 5 to 10 minutes rather than the microwave, to keep the pastry crisp.
Taste your feta before adding extra salt to the filling. Some brands are salty enough on their own.
Pinch the phyllo edges together firmly when folding. A loose seam is the main reason the filling leaks out.
Don't overfill the pastries, too much filling makes them harder to seal and more likely to leak.
Keep unused phyllo sheets covered with a damp kitchen cloth. They dry out and tear quickly.
Brush the tops generously with the egg wash before baking for a deep golden color and to help the sesame seeds stick.
This recipe is vegetarian as written. Swap the kasar for mozzarella or cheddar if that's easier to find.

Nutrition