Turkish Borek with Cheese and Herbs

Turkish borek slices stacked on a ceramic plate

5 from 2 reviews

A wonderful savory pie layered with super thin phyllo sheets, cheese and herbs. Each phyllo sheet is brushed with an egg, yogurt and olive oil mixture so that they stick together and have a tender result.



For the Filling:


  1. Combine all the ingredients for the filling and put it aside.
  2. Mix eggs, yogurt and olive oil. Set aside.
  3. Preheat the oven to 350F (180C).
  4. Slightly grease a baking sheet (mine is 14X16 inches). Layer the first phyllo sheet in the baking sheet in a way that the sides are overhanging. Brush its top roughly with the egg and yogurt mixture. Tear the overhanging parts and just place them on the phyllo sheet that is brushed with the mixture so that they cover the first layer as much as they can. They don’t have to be perfect. Brush the top of torn phyllo sheet pieces with the mixture. Place the second phyllo sheet in the same way. Brush with the mixture. Torn its overhanging pieces, place them on the top and brush with the mixture.
  5. Spread the filling evenly on the top of this layer. Place the third phyllo sheet over the filling, brush with the mixture. Tear the overhanging pieces, place on the third layer. Brush with the mixture. Finally, place the fourth phyllo sheet and brush with the mixture. Tear the overhanging pieces, place them on the last layer and drizzle all the rest of the egg and yogurt mixture on the top. Spread it evenly using a brush.
  6. Slice the borek in squares and sprinkle with nigella seeds.
  7. Bake it for 40-45 minutes or until its top is golden.
  8. Remove it from the oven and cover it with a large clean towel and let it cool. This will keep your borek remain tender.

Keywords: turkish borek, turkish borek recipe