Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, August 23, 2009

Split Börek with Feta Cheese

(Peynirli Karnıyarık Börek)

Split Börek with Feta Cheese
6 sheets Phyllo Pastry

2 tbsp salted butter, melted
50 ml milk, warm

150 gr feta cheese, crumbled
2 tbsp parsley, chopped

Tomato, sliced in 6
Cubanelle pepper, discard the seeds, cut in 6 long peaces

Prepare the filling: Mix feta and parsley.

Mix the sauce ingredients in a small bowl. Place the 1st sheet of Phyllo Pastry on the counter, brush some sauce all over it. Put the 2nd sheet on it, lightly brush the sauce on it. Cut them with a knife and divide in two. Put some filling on the bottom side of each sheet. First fold the long sides over the filling. Then close up the top (picture). And fold down each one. Brush the open end with the sauce and close it up. Finish all the sheets.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Gently slash the tops and open up on each pastry with a knife. Don't go to the ends, leave some space (picture). Brush the tops with the sauce. Cover the open faces with tomato and cubanelle pepper.

Preheat the oven 375 F (190 C). Bake for 20 minutes until the tops take a golden colour.

6 Split Börek with Feta Cheese


At 11:09 AM, Blogger Nevin said...

I will definitely try this!

thank you...

At 5:16 PM, Blogger jlalice said...

i love your blog! My boyfriend is Turkish and I am learning how to make Turkish food.

At 5:34 AM, Anonymous flora said...

Hello Binnur,
First of all, I know now the difference well between the different sheets. I always look out for your recepies, from which i become a fan. But now I have a question for this recepy; I have eaten once a similar but with a fried egg, with melted cheese underneath. I think it is just a variation on this recipe. And thanks again for all the work yo put in, to let us all enjoy the turkish kitchen, which give me so more fun for turkish cooking.

At 11:23 AM, Blogger Binnur said...

Hi Flora,
Thank you:) I think what you had before is Kasarli-Yumurtali Pide. I've posted Peynirli Karadeniz Pidesi (Turkish Feta Cheese Pide). You can use Mozzarella cheese instead of feta cheese:) here is the address:

At 5:37 PM, Anonymous Anonymous said...

Iyi gunler Binnur hanim,
Phyllo Pastry yerine Balkan dukkanlarinda satilan bizim yufkalara daha yakin (biraz daha kalin) yufkalardan 1 adet kullansak da olur mu?
Cok tesekkurler..


At 5:45 PM, Blogger Binnur said...

Merhaba Gozde,
Bahsettigin yufkayi bilmiyorum ama bizim yufka gibiyse elbette olur. Dedigin gibi madem Turk yufkasindan biraz daha kalin bir adet yeterli olucaktir. Sos miktarini, belki biraz fazlalastirman gerekebilir:)

At 3:39 AM, Anonymous Anonymous said...

Hi Binnur,

Thank you for sharing your wonderful recipes.

I was wondering if you can freeze these after cooking & re-heat when defrosted in the oven or is that not advisable. Thank you.

PS: Also, is there a way I can share your recipes on pinterest? Thank you again.

At 9:41 AM, Blogger Binnur said...

Thank you:)
Yes, you can. Actually, I re-heat the frozen borek in the oven and its taste is better this way. But give it a shot:)
I know so many followers share my recipes on pinteres, so you can also do it:)


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