Authentic Turkish Water Börek with Feta and Butter Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic texture, work with one sheet at a time during the boiling process. This prevents the sheets from tangling or overcooking. If you are working alone, it is perfectly acceptable to prepare all the dough sheets ahead of time and keep them separated with a light dusting of flour or parchment paper until you are ready to boil and assemble the entire dish in one go.

The parsley adds a necessary fresh brightness that balances the richness of the butter and feta. Ensure the parsley is finely chopped to distribute its flavor evenly throughout the center of the börek.

If you prefer a slightly different herb profile, you could technically substitute it with fresh dill, which is also traditional in many Turkish households, but stick to the original quantities to maintain the proper moisture balance of the filling.

Variations

• Spinach and Feta: Add finely chopped, well-squeezed fresh spinach to the feta mixture for a classic spinach and cheese variation. Ensure the spinach is completely dry before mixing to maintain the integrity of the pastry layers.
• Herb-Infused Butter: Incorporate a small amount of finely chopped fresh mint or dill into the clarified butter before brushing it between the layers. This adds a subtle, aromatic herbal note that complements the salty feta perfectly.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 2 days.

Freezer

Wrap individual portions tightly in plastic wrap and foil for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the top is slightly crisp again.

Store any leftovers in an airtight container to keep the pastry from drying out. While this dish is best served immediately, it can be kept in the refrigerator for up to two days. Always ensure the börek has cooled completely to room temperature before covering it, as trapping heat can lead to excess moisture and compromise the texture of the delicate dough layers.

You can prepare the dough and roll the sheets several hours in advance. Keep the raw, rolled sheets separated by parchment paper in a cool place.

You can also assemble the entire unbaked börek in the buttered tray, cover it tightly with plastic wrap, and refrigerate it for up to four hours before baking. This makes it a great option for hosting, as you only need to pop it into the oven when your guests arrive.

Serving ideas

Serve the Su Böreği warm or at room temperature, cut into generous squares. It is a substantial dish that works beautifully as a main course for brunch or lunch, often accompanied by a simple side salad of fresh cucumbers, tomatoes, and olives.

The combination of the buttery, tender pasta layers and the savory, salty feta creates a satisfying profile that needs very little else to shine on the plate.

Because the pastry is quite rich, consider serving it with a glass of traditional Turkish tea or a refreshing yogurt-based drink. The contrast between the warm, savory pastry and a cooling beverage is a classic pairing.

Encourage guests to enjoy it while the edges are still slightly crisp from the oven, as that contrast between the golden exterior and the soft, velvety interior is the hallmark of a perfectly executed water börek.

Frequently asked questions

Recipe card

Authentic Turkish Water Börek with Feta and Butter

Prep 45 minCook 45 minRest 30 minTotal 2 hServes 8

Ingredients

• 6 large eggs
• 2 tbsp water
• 1 tsp salt
• 4 cups all-purpose flour
• 1 cup clarified butter, melted
• 400 g Turkish white feta cheese, crumbled
• 1 cup fresh parsley, finely chopped

Instructions

1. Combine the eggs, water, salt, and flour in a large mixing bowl. Knead the mixture thoroughly until a dense, uniform dough forms. Cover the dough and let it rest at room temperature for thirty minutes. After resting, divide the dough and roll it out into ten paper-thin, translucent circular sheets.
2. Bring a large pot of salted water to a rolling boil. Carefully drop one dough sheet into the water and boil for exactly sixty seconds. Use a slotted spoon to remove the sheet and immediately plunge it into a bowl of ice-cold water. Once cooled, gently remove the sheet, drain it well, and pat it dry with clean kitchen towels.
3. Brush a round baking tray generously with melted clarified butter. Place one boiled dough sheet into the tray, ruffling it slightly to fit. Brush with more butter. Repeat this process until five sheets are stacked. Spread the crumbled feta and chopped parsley evenly over the center. Layer the remaining five sheets on top, brushing each with butter. Finish with one final raw sheet on top. Bake at 375°F (190°C) until the top is deep golden-brown. Cut into squares to serve.

Contains: gluten, eggs, milk

Food safety: This recipe includes eggs that are not fully cooked through. Pasteurized eggs are recommended for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

420

Protein

12.5 g

Carbohydrates

35 g

Fat

26 g

Fiber

1.2 g

Sugar

1.5 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.