Crispy Layered Turkish Su Böreği with Feta and Parsley Tips, FAQ & printable recipe

Tips for success

For the best texture, serve su böreği warm, not piping hot, so the layers hold together when sliced. If you prefer a crispier top, place the baked börek under the broiler for a minute or two, watching closely.

The clarified butter can be made ahead by melting unsalted butter and skimming the foam; this gives a pure, nutty flavor.

When rolling the dough, work on a lightly floured surface and turn the dough frequently to maintain a round shape. If the dough springs back, let it rest for a few minutes.

For a more even thickness, use a ruler to check. The boiled sheets can be kept in the ice water for up to 30 minutes without harm, but drain them well before layering.

Variations

• Spinach and Cheese: Add 1 cup of well-drained, chopped cooked spinach to the cheese filling. Squeeze out all excess moisture to avoid a soggy börek. The spinach pairs beautifully with the salty cheese and parsley.
• Herbed Yogurt: Mix 1/2 cup of plain yogurt with 1 clove of minced garlic and 1 tablespoon of chopped dill. Serve on the side as a cooling dip. This adds a tangy contrast to the rich, buttery börek.
• Meat Filling: Brown 1/2 pound of ground beef with 1 small chopped onion until cooked through. Season with salt, pepper, and a pinch of paprika. Use this in place of the cheese, or combine with the cheese for a heartier version.
• Mini Börek: Instead of one large tray, cut the dough sheets into smaller rounds and assemble individual böreks. Reduce the baking time to 25-30 minutes, until golden. Perfect for appetizers or parties.

Storage and make-ahead

Fridge

Refrigerate leftover su böreği in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until crisp.

Freezer

Freeze baked su böreği wrapped tightly in foil and then in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat, place in a 350°F (175°C) oven for 15-20 minutes until heated through and the top is crisp. Avoid microwave.

Store leftover su böreği in the refrigerator, wrapped tightly in foil or in an airtight container, for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes until warmed through and the top is crisp again. Avoid microwaving, as it makes the layers soggy.

The dough can be made a day ahead and kept wrapped in the refrigerator. Let it come to room temperature before rolling. The boiled sheets can be prepared a few hours ahead and kept in the refrigerator between damp towels; bring to room temperature before layering.

The assembled börek can be refrigerated for up to 4 hours before baking—just brush the top with extra butter before putting it in the oven.

Serving ideas

Serve su böreği warm, cut into squares or wedges, as a main course with a side of Turkish salad or yogurt.

It also makes a wonderful brunch dish, paired with fresh tomatoes and cucumbers. The rich, buttery layers are satisfying on their own, but a squeeze of lemon adds a bright contrast.

For a celebratory spread, offer su böreği alongside other meze dishes, such as stuffed grape leaves or roasted peppers. It can be served at room temperature, but it is best within a few hours of baking. Leftovers can be enjoyed cold, though reheating revives the crispness.

Frequently asked questions

Recipe card

Crispy Layered Turkish Su Böreği with Feta and Parsley

Prep 1 hCook 50 minTotal 1 h 50 minServes 8

Ingredients

• 4 cups all-purpose flour
• 4 large eggs
• 1 tsp salt
• 1/2 cup water
• 300 g Turkish white cheese (feta or beyaz peynir), crumbled
• 1 bunch flat-leaf parsley, chopped
• 1 cup clarified butter, melted

Instructions

1. In a large bowl, combine the flour, eggs, salt, and water. Mix until a soft dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Divide the dough into 10 equal pieces. On a well-floured board, roll each piece into a very thin, translucent round sheet, about 12 inches in diameter. Keep the rolled sheets covered with a damp cloth to prevent drying.
3. Bring a large pot of salted water to a rolling boil. Prepare a bowl of ice water. Drop one dough sheet into the boiling water and cook for 60 seconds. Use a slotted spoon to lift it out and immediately plunge it into the ice water to stop the cooking. Repeat with the remaining sheets, reserving the first and last sheets raw for the crust.
4. Gently remove each boiled sheet from the ice water and squeeze out excess water. Lay them flat on a clean kitchen towel. Pat dry with another towel. The sheets should be moist but not dripping.
5. Preheat the oven to 400°F (200°C). Brush the bottom of a round baking tray with clarified butter. Place one raw dough sheet as the base. Brush with butter. Add a boiled sheet, brush with butter, and repeat. After five sheets, spread the crumbled cheese and chopped parsley evenly over the surface. Continue layering the remaining boiled sheets, brushing each with butter. Finish with the last raw sheet on top, tucking in the edges. Brush the top generously with butter.
6. Place the tray in the preheated oven and bake for 40 minutes, until the top is golden amber and the layers are puffed and crisp. Remove from the oven and let cool for a few minutes before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

38 g

Fat

25 g

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