5 from 36 votes
Cheese Borek - Peynirli Borek
Cheese Borek, also called Peynirli Borek, combines a trio of cheeses—halloumi, feta, and kasar—with fresh herbs inside layers of delicate filo pastry brushed with a tangy yogurt and oil sauce. The borek is folded into triangular shapes and baked to a crispy, golden finish. This savory pastry balances creamy, slightly salty cheese with the flaky texture of baked filo, making it a satisfying snack or light meal.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
20
pieces
Calories:
285 kcal
Course:
Main Course, Breakfast, Appetizer, Snacks
Cuisine:
Mediterranean, Greek, Middle Eastern, Turkish
Ingredients
For the Cheese Filling
- 200 g halloumi cheese (grated)
- 200 g feta cheese (crumbled)
- 200 g kasar cheese grated, or mozzarella or cheddar cheese
- ⅓ cup parsley chopped
- ¼ cup dill chopped
- ¼ cup mint or 1 teaspoon dried mint, chopped
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon chili flakes optional
For the Sauce
- ½ cup Greek yoghurt or natural yoghurt
- ½ cup vegetable oil 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
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.
Cup of Yum
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.
Notes
- You can freeze unbaked boreks for up to 3 months and bake them straight from frozen, adding 5 to 10 minutes to baking time.
- Avoid overfilling the pastries to prevent cheese filling from leaking during baking.
- Keep filo pastry sheets covered with a damp cloth to prevent them from drying out while assembling the boreks.
- Each borek contains approximately 285 kcal per piece.
Nutrition Information
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%)
Nutrition Facts
Serving: 20 pieces
Amount Per Serving
Calories 285
% 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.