🥧 Cheese börek

Name: Cheese börek
Total time: 60 min
Yield: 6
Cuisine: Turkey · Anatolia
Ingredients: 3 large sheets yufka (about 500 g); 300 g white cheese (feta-style), crumbled; A bunch of parsley, finely chopped; 2 eggs; 150 ml milk; 60 g butter, melted, plus a little for the tray; 2 tbsp water

Origin: Turkey · Anatolia

420kcal

per serving · 150 g

280kcal

per 100 g

15 gProtein10 g / 100 g

26 gFat17 g / 100 g

33 gCarbs22 g / 100 g

Cheese börek is a Turkish savoury pie of thin yufka pastry sheets layered with crumbled white cheese and chopped parsley, brushed with a mix of egg, milk and melted butter and baked until golden. The top is flaky and crisp while the inside stays soft and salty. It is cut into squares and served warm at breakfast or with tea.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: feta cheese, egg, butter

Contains glutenbecause of: yufka

Contains dairybecause of: feta cheese, butter

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

yufkafeta cheeseparsleyeggbutter

Recipe

6 servings60 min

Ingredients

3 large sheets yufka (about 500 g)
300 g white cheese (feta-style), crumbled
A bunch of parsley, finely chopped
2 eggs
150 ml milk
60 g butter, melted, plus a little for the tray
2 tbsp water

Method

Heat the oven to 190 °C and butter a 30 × 40 cm tray. Mix the cheese with the parsley.
Whisk 1 egg with the milk, most of the butter and the water to make the brushing mix.
Lay a yufka sheet in the tray, letting it hang over the sides; tear the other sheets into pieces and layer them inside, brushing each layer with the mix and scattering cheese over every second layer.
Fold the overhanging pastry over the top, brush with the rest of the mix and then with the remaining egg, beaten.
Bake for 35–40 minutes until deep golden, rest for 10 minutes and cut into squares.

How to make it lighter

Brush the layers lightly: replacing part of the butter with extra milk keeps it moist with less fat.
Use a lighter white cheese and add more parsley or spinach to the filling for volume.
One square is enough — pair it with tomatoes, cucumber and olives rather than a second piece.

History

Börek is a large family of filled pastries that spread across the lands of the former Ottoman Empire, from the Balkans to Anatolia and the Levant. The layered tray version with white cheese is one of the most common homemade kinds in Turkey today.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Cheese börek and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →