Crispy Skillet Börek with Feta and Herbs Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Take the yufka out of the refrigerator and let it sit at room temperature for 10 minutes so it’s pliable. In a small bowl, whisk together the egg, milk, oil, and salt.

Crumble the feta and chop the herbs. Have a 10-inch nonstick skillet, a pastry brush, a plate for flipping, and a spatula ready. The filling and wash can be prepared ahead and refrigerated for up to a day, but the börek is best cooked just before serving.

Instructions

Prep and Assemble

1. 1Make the Egg Wash
   In a medium bowl, whisk together the egg, milk, vegetable oil, and salt until the mixture is smooth and lightly frothy. This will be the soaking liquid for the yufka, helping it turn golden and crisp as it cooks.
   Look for The wash should be a pale, even yellow with no streaks of egg white.
   Tip Whisking thoroughly ensures the oil and egg are fully blended, so every bite of the crust has the same rich flavor.
2. 2Layer the First Yufka
   Brush a 10-inch nonstick skillet with a little of the butter. Place one sheet of yufka in the skillet, letting the edges drape over the sides. The sheet should cover the bottom and hang over by about 2 inches all around.
   Look for The yufka should be centered, with an even overhang for folding later.
   Tip If the yufka is larger than the pan, trim the overhang to about 2 inches so it folds neatly without tearing.
3. 3Add the Filling
   Sprinkle the crumbled feta and chopped herbs evenly over the yufka in the skillet, leaving a 1-inch border around the edge. Press the filling gently so it adheres to the dough.
   Look for The feta should be distributed in an even layer, with herbs scattered throughout.
   Tip Crumble the feta into small pieces so it melts into a creamy filling rather than staying in large chunks.
4. 4Top with Second Yufka
   Place the second sheet of yufka over the filling, tucking the edges down around the filling. Press gently to seal the edges and remove any air pockets.
   Look for The top sheet should cover the filling completely, with edges meeting the bottom sheet.
   Tip Pat the top gently with your palm to help the layers adhere and prevent the filling from shifting during cooking.
5. 5Soak with Egg Wash
   Pour the egg wash evenly over the top yufka, using a pastry brush to spread it to the edges and down the sides. Let the wash soak in for 2 minutes so the dough becomes pliable.
   Look for The yufka should be uniformly moistened, not swimming in liquid.
   Tip Don't skip the soaking time; it helps the layers steam and crisp during cooking.

At the end of this phase, you should have a fully assembled börek in the skillet, with the yufka soaked in the egg wash and the edges folded neatly.

The filling is sealed inside, and the top looks moist and golden. The pan is ready to go onto the heat. This is the time to make sure the heat is set to low and you have a plate nearby for the flip.

Cook and Flip

6. 6Fold the Overhang
   Fold the overhanging edges of the yufka inward over the filling, pleating as needed to create a neat round package. Press the folds gently to seal.
   Look for The top should be covered with a rustic, folded edge.
   Tip Pleat the dough like a pastry crust, overlapping the folds to keep the filling sealed inside.
7. 7Cook the First Side
   Place the skillet over low heat and cook the börek for 8 minutes, until the bottom is deep golden brown and crisp. Use a spatula to peek underneath occasionally to check the color.
   Look for The bottom should be golden brown with darker spots, and the edges should look set and slightly puffed.
   Tip Keep the heat low; this gentle cooking allows the layers to crisp without burning.
8. 8Flip the Börek
   Place a flat plate over the skillet and carefully invert the börek onto the plate. Slide the börek back into the skillet, cooked side up. Add the remaining butter to the pan.
   Look for The flipped side should be golden and crisp, with the uncooked side now facing down.
   Tip Use a plate that fits snugly over the pan to avoid any slipping.
9. 9Cook the Second Side
   Continue cooking over low heat for another 8 minutes, until the second side is deep golden and crisp. Press gently with a spatula to ensure even browning.
   Look for The second side should be evenly browned and the börek should feel firm when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the pan looks dry, add a tiny splash of oil or butter to help the crust brown.

After the first 8 minutes, the bottom should be deep golden and crisp, and the edges should look set. When you flip, the cooked side should be a rich brown with darker spots. The second side cooks for another 8 minutes until it matches. The kitchen will smell buttery and toasty, and the börek should feel firm and sound hollow when tapped.

Rest and Serve

10. 10Rest the Börek
    Transfer the börek to a cutting board and let it rest for 2 minutes. This helps the layers set and makes slicing easier without crumbling.
    Look for The börek should be crisp to the touch and hold its shape when lifted.
    Tip Resting also allows the internal temperature to even out, so the filling doesn't run out when cut.
11. 11Slice and Serve
    Use a sharp serrated knife to slice the börek into wedges. Serve warm with hot tea, if desired.
    Look for The crust should crackle audibly as you slice, revealing the flaky layers and creamy feta.
    Tip A serrated knife works best to cut through the crisp layers without crushing them.

After resting, the börek should be crisp enough to crackle when sliced. The filling should be molten and creamy, with visible herbs. The layers should separate slightly, showing the flaky interior. Serve immediately, as the crust is best within a few minutes of cooking.

Common mistakes

A common mistake is using too high heat, which burns the outside before the inside is cooked. Keep the flame low and be patient. Another issue is overfilling with too much feta, which can make the börek soggy and hard to flip. Stick to the amount given.

When flipping, make sure the plate is centered over the pan and use a quick, confident motion to avoid breakage. If the börek tears, don’t worry — it will still taste delicious and the crisp edges will hide minor imperfections.

How to tell it’s done

The börek is done when both sides are deep golden brown and the crust is crisp to the touch. When you press the center, it should feel firm and slightly springy. If you insert a knife into the center, it should come out clean, and the filling should be hot and melted.

The internal temperature of the egg-based wash will have reached at least 160°F (71°C) during cooking, ensuring it’s fully set. Let it rest for a couple of minutes before slicing to allow the layers to settle.

• Egg dishes: 160°F (71°C) in the thickest part