Introduction
Börek, a savory and flaky pastry, has been delighting taste buds across the Balkans, Middle East, and Europe for centuries. It is not hard to see why this versatile dish has stood the test of time. With its endless variations, börek can be enjoyed as a snack or main course, easily adapted to fit any occasion. In this article, we’ve compiled ten delicious recipes that showcase the unique flavors and textures börek is known for while satisfying your cravings for something savory and flaky.
1. Classic Cheese Börek
Ingredients:
– 500 g phyllo pastry
– 4 tbsp melted butter or oil
– 600 g feta cheese, crumbled
– 3 eggs, lightly beaten
– 1 cup yogurt
– ½ tsp salt
– Pinch of nutmeg
– Black pepper to taste
Method:
- Preheat the oven to 200°C (400°F). In a large mixing bowl, combine crumbled feta cheese, eggs, yogurt, salt, nutmeg, and black pepper. Mix well until all ingredients are combined.
- Unfold phyllo dough on a clean surface, keeping it covered with a damp cloth to prevent drying out. Brush a rectangular baking dish with melted butter or oil. Lay one sheet of phyllo pastry over the bottom and continue with remaining sheets, brushing each layer with butter.
- Pour the feta cheese mixture into the prepared phyllo layers in the baking dish. Gently fold the top layer of phyllo dough to cover the filling. Brush the top layer with more melted butter or oil and lightly score the surface with a knife, allowing steam to escape.
- Bake for 40-50 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving warm.
2. Spinach Feta Börek Pie
Ingredients:
– 500 g phyllo pastry
– 1 pack (400 g) frozen spinach, thawed and drained
– 4 tbsp olive oil or melted butter
– 250 g feta cheese, crumbled
– 3 eggs
– ¾ cup ricotta cheese
– ½ cup grated Parmesan
– Salt and black pepper to taste
Method:
- Preheat the oven to 180°C (350°F). In a large mixing bowl, combine thawed spinach, crumbled feta cheese, eggs, ricotta cheese, Parmesan, and black pepper. Stir well until all ingredients are mixed evenly.
- Unfold phyllo dough on a clean surface and brush one sheet with olive oil or melted butter. Lay this sheet in the bottom of a large rectangular baking dish. Repeat this process until you have used half the phyllo sheets, placing them slightly overlapping to cover the entire dish.
- Pour the spinach-feta mixture over the layered phyllo sheets in the baking dish. Add a layer of remaining phyllo dough, brushing each sheet with olive oil or melted butter and folding edges together. Brush the top layer of phyllo with more olive oil or melted butter and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving warm.
3. Kefte Börek: Turkish Meat Pie
Ingredients:
– 500 g phyllo pastry
– 1 pack (400 g) ground beef or lamb
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– ½ cup parsley, finely chopped
– 2 eggs, lightly beaten
– 2 tbsp tomato paste
– 1 tsp paprika
– Salt and black pepper to taste
– ¼ cup olive oil for frying
Method:
- Preheat the oven to 180°C (350°F). In a large mixing bowl, combine ground meat, finely chopped onion, minced garlic, chopped parsley, eggs, tomato paste, paprika, and salt and black pepper. Mix well until all ingredients are combined.
- In a separate pan, heat olive oil over medium-high heat. Form small meatballs from the meat mixture and fry them in batches for 2-3 minutes on each side, or until lightly browned on all sides.
- Drain the cooked meatballs on paper towels to absorb excess oil. Once cooled, add the meatballs back into the mixing bowl with the remaining ingredients and stir well to incorporate evenly.
- Unfold phyllo dough on a clean surface and brush one sheet with olive oil or melted butter. Lay this sheet in the bottom of a large rectangular baking dish. Repeat this process until you have used half the phyllo sheets, placing them slightly overlapping to cover the entire dish.
- Spoon the meat mixture evenly over the layered phyllo sheets in the baking dish. Add a layer of remaining phyllo dough, brushing each sheet with olive oil or melted butter and folding edges together. Brush the top layer of phyllo with more olive oil or melted butter and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving warm.
4. Ham and Cheese Börek Rolls
Ingredients:
– 500 g phyllo pastry
– 150 g sliced ham or turkey
– 150 g sliced cheese (Swiss, cheddar, or mozzarella)
– 4 tbsp melted butter or oil
Method:
- Preheat the oven to 200°C (400°F). Unfold phyllo dough on a clean surface and cut into smaller rectangular sheets, enough to form rolls using two sheets per roll.
- Place one sheet of phyllo pastry on a flat working surface and brush with melted butter or oil. Place a slice of ham or turkey in the center, followed by a piece of cheese. Roll the phyllo into a log, making sure to keep the edges tucked in and seal the roll well.
- Repeat this process for all other rolls using the remaining ingredients. Arrange the börek rolls on a baking sheet lined with parchment paper and brush with more melted butter or oil before baking.
- Bake for 20-30 minutes until golden brown. Serve warm as appetizers, main dishes, or side dishes alongside your choice of dips.
5. Vegetarian Börek Moussaka
Ingredients:
– 500 g phyllo pastry
– 1 kg eggplant, sliced into rounds
– 3 medium tomatoes, diced
– 1 green bell pepper, finely chopped
– 2 onions, finely chopped
– 4 garlic cloves, minced
– ½ cup olive oil
– 1 can (400 g) diced tomatoes
– 5 tbsp tomato paste
– Salt and black pepper to taste
– Pinch of nutmeg
Method:
- Preheat the oven to 200°C (400°F). Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and nutmeg. Grill or bake the eggplant slices until tender but not fully cooked.
- In a large skillet, sauté green bell pepper, onions, garlic, and diced tomatoes in 4 tablespoons of olive oil until softened. Add canned diced tomatoes and tomato paste and cook for another 10 minutes while stirring frequently.
- In a separate skillet, sauté the tomatoes with a pinch of salt and pepper. Cook them down until they start to caramelize, then add the remaining olive oil and set aside.
- Unfold phyllo dough on a clean surface and brush one sheet with olive oil or melted butter. Lay this sheet in the bottom of a large rectangular baking dish. Repeat this process until you have used half the phyllo sheets, placing them slightly overlapping to cover the entire dish.
- Pour the eggplant mixture evenly over the layered phyllo sheets in the baking dish, followed by the sautéed tomatoes. Add a layer of remaining phyllo dough, brushing each sheet with olive oil or melted butter and folding edges together. Brush the top layer of phyllo with more olive oil or melted butter and lightly score the surface.
- Bake for 40-50 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving warm.
6. Chicken Börek with Tzatziki Sauce
Ingredients:
– 500 g phyllo pastry
– 3 boneless, skinless chicken breasts, cooked and shredded
– 4 tbsp melted butter or oil
– For the tzatziki sauce:
– 200 g Greek yogurt
– 1 small cucumber, peeled and grated (squeeze out excess liquid)
– 2 cloves garlic, minced
– ½ lemon, juice only
– Salt and black pepper to taste
Method:
- Unfold phyllo dough on a clean surface and cut into smaller rectangular sheets. Brush one sheet with melted butter or oil and layer them, slightly overlapping, in the bottom of a large baking dish to cover the entire base.
- In a separate bowl, combine cooked and shredded chicken breasts with 2 tablespoons of melted butter or oil. Mix well and season with salt and black pepper.
- Spread the chicken mixture evenly over the layered phyllo sheets in the baking dish and add another layer of phyllo dough, brushing each sheet with melted butter or oil. Fold the edges together to seal the börek. Brush the top layer with more melted butter or oil and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving with tzatziki sauce.
- For the tzatziki sauce, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and black pepper in a mixing bowl. Stir well until all ingredients are mixed evenly. Refrigerate until ready to serve with börek.
7. Spinach Ricotta Börek Pie with Sun-Dried Tomatoes
Ingredients:
– 500 g phyllo pastry
– 400 g fresh spinach, wilted and drained
– 3 cups ricotta cheese
– 1 cup sun-dried tomatoes, chopped
– 3 eggs
– ½ tsp nutmeg
– Salt and black pepper to taste
– 5 tbsp olive oil
Method:
- Preheat the oven to 180°C (350°F). In a large mixing bowl, combine wilted spinach, ricotta cheese, chopped sun-dried tomatoes, eggs, nutmeg, and salt and black pepper. Stir well until all ingredients are mixed evenly.
- Unfold phyllo dough on a clean surface and brush one sheet with olive oil or melted butter. Lay this sheet in the bottom of a large rectangular baking dish. Repeat this process until you have used half the phyllo sheets, placing them slightly overlapping to cover the entire dish.
- Pour the spinach-ricotta mixture evenly over the layered phyllo sheets in the baking dish. Add a layer of remaining phyllo dough, brushing each sheet with olive oil or melted butter and folding edges together. Brush the top layer of phyllo with more olive oil or melted butter and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares and serving warm.
8. Apple Pie Börek with Caramel Drizzle
Ingredients:
– 500 g phyllo pastry
– 4 apples, peeled and thinly sliced
– 1 tsp cinnamon powder
– 3 tbsp melted butter or oil
– For the caramel drizzle:
– ½ cup brown sugar
– 2 tbsp water
– 1 tbsp cornstarch, dissolved in 1 tbsp cold water
– 1 tsp vanilla extract
Method:
- Preheat the oven to 200°C (400°F). In a large mixing bowl, combine sliced apples and cinnamon powder. Stir well until all ingredients are mixed evenly.
- Unfold phyllo dough on a clean surface and cut into smaller rectangular sheets. Brush one sheet with melted butter or oil and layer them, slightly overlapping, in the bottom of a large baking dish to cover the entire base.
- Spread the apple mixture evenly over the layered phyllo sheets in the baking dish and add another layer of phyllo dough, brushing each sheet with melted butter or oil. Fold the edges together to seal the börek. Brush the top layer with more melted butter or oil and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares.
- To make the caramel drizzle, combine brown sugar, water, dissolved cornstarch mixture, and vanilla extract in a small saucepan over medium heat. Stir constantly until the sauce thickens and becomes smooth. Allow to cool slightly before pouring over warm börek squares.
9. Sweet Cheese Börek with Honey-Lemon Syrup
Ingredients:
– 500 g phyllo pastry
– 500 g soft cheese (feta, ricotta, or cream cheese)
– ½ cup powdered sugar
– 3 eggs, lightly beaten
– ¼ tsp ground cinnamon
– For the honey-lemon syrup:
– 1 cup honey
– Juice of half a lemon
Method:
- Preheat the oven to 200°C (400°F). In a large mixing bowl, combine soft cheese, powdered sugar, eggs, and ground cinnamon. Mix well until all ingredients are combined.
- Unfold phyllo dough on a clean surface and cut into smaller rectangular sheets. Brush one sheet with melted butter or oil and layer them, slightly overlapping, in the bottom of a large baking dish to cover the entire base.
- Spread the cheese mixture evenly over the layered phyllo sheets in the baking dish and add another layer of phyllo dough, brushing each sheet with melted butter or oil. Fold the edges together to seal the börek. Brush the top layer with more melted butter or oil and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares.
- To make the honey-lemon syrup, mix honey with lemon juice in a small saucepan over medium heat. Stir constantly until the mixture becomes smooth and bubbly. Allow to cool slightly before pouring over warm börek squares.
10. Nutella Börek with Chocolate Shavings
Ingredients:
– 500 g phyllo pastry
– 300 g Nutella or any chocolate spread
– 4 tbsp melted butter or oil
– Chopped hazelnuts or chocolate shavings for topping (optional)
Method:
- Preheat the oven to 200°C (400°F). Unfold phyllo dough on a clean surface and cut into smaller rectangular sheets. Brush one sheet with melted butter or oil and layer them, slightly overlapping, in the bottom of a large baking dish to cover the entire base.
- Spread the chocolate spread evenly over the layered phyllo sheets in the baking dish and add another layer of phyllo dough, brushing each sheet with melted butter or oil. Fold the edges together to seal the börek. Brush the top layer with more melted butter or oil and lightly score the surface.
- Bake for 30-40 minutes until golden brown on top. Allow it to cool slightly before cutting into squares, sprinkling chopped hazelnuts or chocolate shavings over the top (optional).
These ten recipes demonstrate the versatility of börek by incorporating various fillings and toppings. Whether you prefer savory dishes like chicken börek with tzatziki sauce or sweet treats such as apple pie börek, there’s a delicious option for everyone. Enjoy these mouthwatering creations at your next gathering, and share the joy of börek with friends and family.