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Peynirli Borek - Turkish Cheese and Parsley Pastries

These pastries are made in many shapes and sizes in Turkey – sometimes baked in the oven in a large dish and then cut into portions like a pie, sometimes they are cigar-shaped rolls, and often they are little triangular delights.
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Course: Pastries
Cuisine: Turkish
Servings: 24
Calories: 168kcal
Author: The Cook


  • 450 g phyllo pastry
  • cups milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 450 g crumbled feta cheese
  • 115 g chopped Italian (flat-leaf) parsley


  • Beat the eggs in a bowl. Add milk and vegetable oil and mix.
  • Lay two sheets of pastry in a rectangular pyrex or in a baking tin.
  • Pour 4 or 5 tablespoons of the liquid mix onto sheet evenly.
  • Now lay two more sheets and apply the same procedure until you use ½ of the pastry sheets.
  • At the same time mix feta cheese and chopped parsley in another bowl and spread it over the last sheet that you lay.
  • Then lay two sheets of pastry and pour 4-5 tablespoons of mix.
  • Continue until all the sheets are used.
  • Pour the remaining mix at the top. Cook borek in a preheated oven (175°C) until the top becomes brown. After letting it cool down, cut borek in squares and serve warm.


Serving: 1g | Calories: 168kcal | Carbohydrates: 12.18g | Protein: 5.46g | Fat: 10.92g | Saturated Fat: 7.39g | Polyunsaturated Fat: 0.492g | Monounsaturated Fat: 0g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 2.14g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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