Spiral Börek
Recipe Summary
A practical baked börek prepared by brushing yufka (phyllo) sheets with a savory sauce, rolling them with a cheese filling, and arranging them in a spiral in the baking pan.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yufka (phyllo sheets) | 2–3 sheets | 2 sheets (30 cm) or 3 sheets (34 cm) |
| Cheese | 250 g | For filling (feta, white cheese, or curd) |
| Parsley | - | Chopped, for filling |
| Olive oil | 4 tbsp | For sauce |
| Milk | 4 tbsp | For sauce |
| Egg yolks | 2 | 1 for sauce, 1 for egg wash |
| Olive oil | 2 tbsp | For greasing the baking pan |
| Nigella seeds | - | For topping |
Instructions
-
Prepare Sauce and Filling
For the sauce, whisk together milk (4 tbsp), olive oil (4 tbsp), and 1 egg yolk in a bowl. For the filling, combine the crumbled cheese and finely chopped parsley in a separate bowl.
-
Brush Yufka and Roll
Cut each round yufka sheet in half to create semicircles. Spoon 2 tablespoons of sauce over each semicircle and spread evenly. Place a strip of cheese filling along the straight edge and roll up into a long cylinder starting from the straight edge.
-
Coil, Brush, and Bake
Arrange the rolls in a greased baking pan in a spiral pattern, starting from the center outward. Whisk the second egg yolk into any remaining sauce and brush generously over the top of the börek. Sprinkle with nigella seeds and bake in a preheated 180°C oven for about 30 minutes, checking regularly.
Useful Notes
Baking Time Note
Since oven temperatures vary, check that both the bottom and top are nicely browned starting at the 30-minute mark.