Borek Recipe

Prepare the cheese filling

Crumble the feta into a large bowl. Add the ricotta (or cottage), finely chopped parsley, beaten egg, black pepper and salt. Mix thoroughly with a fork until well combined but still slightly chunky. Taste and adjust seasoning if needed. Set aside.

Preheat and prepare

Preheat oven to 200°C (400°F). Lightly oil a 30 x 20 cm (12 x 8 in) baking tray or line it with parchment.

Layer phyllo sheets

Unwrap the phyllo and cover with a damp kitchen towel to prevent drying. Combine melted butter, olive oil and milk in a small bowl. Place one phyllo sheet on a clean work surface and brush lightly with the butter-oil mixture. Place a second phyllo sheet on top and brush again. Repeat until you have a stack of 3–4 brushed sheets (this creates a sturdy base).

Assemble borek (tray method)

Lay the prepared stacked phyllo into the baking tray, letting excess hang over the edges. Press gently so it covers the base. Spoon the cheese-parsley filling evenly over the phyllo, spreading to the edges but leaving a 1 cm gap. Take another stack of 3–4 brushed phyllo sheets and lay them over the filling. Brush the top layer thoroughly with remaining butter-oil mixture. Fold any overhanging pastry inward to seal the edges. Score the top in squares or diamond shapes with a sharp knife to make portions and allow steam to escape.

Egg wash and seeds

Stir the egg yolk into a tablespoon of water or milk to make a glaze. Brush the glaze over the scored top and sprinkle sesame seeds evenly if using.

Bake

Bake in the preheated oven for 25–35 minutes, until the top is deeply golden and crisp. Baking time will vary slightly depending on oven and phyllo thickness; check from 20 minutes onward.

Rest and serve

Remove from oven and allow to rest for 10 minutes to set. Cut along the scored lines into portions and serve warm or at room temperature.