Description
A refined twist on a rustic comfort, this Turkish Spiral Borek features crispy, buttery phyllo layers layered into a savory spiral filled with tangy cheese and fresh herbs.
Ingredients
Scale
- 6–8 sheets yufka or phyllo pastry, thawed and kept covered
- 4 tbsp unsalted butter, melted
- 2 tbsp neutral oil (olive or sunflower)
- 300 g feta, crumbled (or a mix of feta and ricotta)
- 1 large egg, beaten
- 2 tbsp plain yogurt or milk
- 2 tbsp fresh parsley, finely chopped
- Freshly ground black pepper to taste
- 1 egg, beaten with 1 tbsp milk for egg wash
- 1 tsp sesame seeds (optional)
- 1 tsp nigella seeds (optional)
- Pinch of sea salt for sprinkling
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment.
- Warm the melted butter and oil together until nutty but not browned.
- In a bowl, fold crumbled feta with beaten egg, yogurt (or milk), chopped parsley, and black pepper until spreadable.
- Lay one sheet of phyllo on a clean surface and brush lightly with the butter-oil mixture.
- Spoon a thin line of filling along the short edge of the phyllo and roll gently into a tight log.
- Coil the log into a tight spiral on the prepared sheet, tucking the end beneath.
- Repeat with remaining sheets and filling, creating one large spiral or several smaller ones.
- Brush each spiral with the egg wash and sprinkle sesame and nigella seeds.
- Bake for 25–30 minutes until golden brown and the layers crackle audibly.
- Rest the borek for 10 minutes before slicing to allow the filling to settle.
Notes
Tips: Keep phyllo covered with a damp cloth to prevent drying. Use room-temperature butter for easy brushing. Rotate the pan halfway through baking for even color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg