Cheese Borek Recipe

Prepare filling

In a medium bowl, crumble the feta and add ricotta and grated mozzarella. Stir to combine.

Add the egg yolk, chopped parsley, dried oregano, black pepper and salt. Mix well until the mixture is cohesive but still slightly chunky. Taste and adjust seasoning; because feta is salty, go easy on additional salt.

Preheat and prepare pastry

Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and lightly brush with butter or oil. If pastry sheets are frozen, thaw according to package directions so they are pliable but still cold.

On a lightly floured surface, roll each puff pastry sheet gently into a roughly 20 x 25 cm rectangle to even thickness (if using smaller sheets, adjust). Divide the cheese filling into 3 equal portions.

Place one portion of the filling along one edge of a pastry sheet in a log about 2–3 cm from the edge. Fold the long edge over the filling and roll or fold to form a sealed parcel or cylinder (you can fold into a rectangle envelope, roll like a cigar, or make a triangle fold). Press edges to seal; use a little water on the edges if needed to help seal.

Place the sealed borek seam-side down on the prepared baking sheet. Repeat with the remaining pastry sheets and filling portions, spacing them 2–3 cm apart.

Egg wash and bake

Whisk the whole egg with 1 tablespoon milk to make an egg wash. Brush the tops of the boreks evenly with the egg wash and sprinkle sesame seeds on top if using. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and deep golden brown. Rotate the tray halfway through baking for even color.

Remove from oven and let rest 3–4 minutes on the sheet, then transfer to a wire rack to keep the bottoms crisp.

While the borek bakes, prepare the salad: combine halved cherry tomatoes, diced cucumber, sliced red onion, and halved olives in a bowl.

In a small bowl, whisk together olive oil, lemon juice (or red wine vinegar), dried oregano, salt and black pepper. Pour dressing over the vegetables and toss gently to combine.

Sprinkle chopped parsley over the salad and taste for seasoning. Keep chilled or at room temperature until ready to serve.

Serve each plate with one cheese borek and a generous portion of Mediterranean salad (or alternative soup if preferred).