Cheese Borek - Peynirli Borek
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
20 pieces
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Calories
285 kcal
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Course
Main Course, Breakfast, Appetizer, Snacks
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Cheese Borek - Peynirli Borek
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This vegetarian cheese borek is a delicious breakfast on the go, a simple lunch or an appetiser for dinner parties.
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Ingredients
For the Cheese Filling
- 200 g halloumi cheese (grated)
- 200 g feta cheese (crumbled)
- 200 g kasar cheese, mozzarella or cheddar cheese (grated)
- ⅓ cup chopped parsley
- ¼ cup chopped dill
- ¼ cup chopped mint (or 1 teaspoon dried mint)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chilli flakes (optional)
For the Sauce
- ½ cup Greek yoghurt or natural yoghurt
- ½ cup vegetable or sunflower oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 egg
For the Borek
- 2 packs filo pastry (12 sheets and 250 grams each)
- sesame seeds or nigella seeds
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Instructions
Preparing the Cheese Filling
- Place the feta cheese in a large bowl and crumble it with the back of a fork.
- Grate the halloumi cheese and Kasar cheese, and add them to the bowl along with chopped herbs, freshly ground black pepper, and chili flakes (if using).
- Mix them all using a fork or a spoon, and set them aside.
Preparing the Sauce
- Place the egg and yogurt in a small bowl and lightly whisk it.
- Add the oil, and vinegar, and whisk well.
Building the Borek
- Preheat the oven to 180° C (360° F).
- Place one sheet of filo on your work surface and drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush.
- Lay another sheet of filo on top, drizzle some more sauce, and spread it evenly. Repeat the same steps until you have three sheets of filo.
- Cut it into three equal-size strips.
- Put two tablespoons of the cheese mixture at the end of one strip. Take the opposite corner and fold diagonally over the filling, forming a triangular fold. Fold again along the upper crease of the triangle. Continue folding in this way until you reach the end of the strip.
- Brush the seam with the sauce to seal the end. Place it onto a parchment-lined baking sheet seam side down and repeat the same with the rest of the filo sheets.
- Brush the borek pieces with the rest of the sauce and sprinkle on sesame seeds or nigella seeds (or both).
- Place the baking sheet in preheated oven and bake the boreks for 20-25 minutes, until they are golden and crispy.
Equipments used:
Notes
- You can keep unbaked boreks in the freezer for up to 3 months. Simply bake them in the preheated oven straight from frozen. Add an extra 5 to 10 minutes to the baking time
- Don't overfill the pastries as the cheese filling may leak out while baking them.
- Filo pastries are very fragile and dry out quickly if you don't keep them covered with a damp kitchen cloth.
- This cheese borek recipe has 285 kcal per borek.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
529mg
(22%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
289IU
(6%)
Vitamin C
2mg
(2%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 529mg | 22% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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