Sparkling Water Börek with Feta and Parsley Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Thaw the yufka or phyllo dough if frozen, following package instructions. Crumble the feta into a bowl and chop the parsley. Whisk together the milk, oil, and eggs in a measuring cup.

Preheat the oven to 380°F (193°C) so it is ready when the börek is assembled. Have a 9x13-inch baking dish and a pastry brush on hand. The sparkling water should be cold and opened just before pouring. This recipe comes together quickly, so having everything prepared makes the process smooth.

Instructions

Building the Layers

1. 1Prepare the egg and milk wash
   In a mixing bowl, whisk together the milk, vegetable oil, and two eggs until fully combined and slightly frothy. This wash will be brushed between the layers of yufka to help them crisp and brown. Set aside.
   Look for The wash should be a uniform, pale yellow liquid with no streaks of egg white.
   Tip Whisking thoroughly ensures the oil is evenly dispersed, which helps the layers bake evenly.
2. 2Layer the yufka sheets
   Place one sheet of yufka in the bottom of a 9x13-inch baking dish. Brush the sheet generously with the egg and milk wash. Repeat with another sheet, brushing it as well. Continue layering until you have about 8 to 10 sheets, brushing each one.
   Look for The sheets should be fully coated but not soaked; the wash should not pool.
   Tip If using phyllo, keep the stack covered with a damp towel to prevent drying.
3. 3Add the feta and parsley filling
   Scatter the crumbled feta cheese and chopped parsley evenly over the layered yufka in the dish. Spread it out to cover the surface, leaving a small border around the edges if desired.
   Look for The feta should be evenly distributed so each serving gets a good amount.
   Tip If the feta is very salty, you can rinse it briefly and pat dry before crumbling.

At the end of this phase, you have a baking dish filled with alternating layers of yufka and egg wash, topped with a layer of feta and parsley, then more yufka. The top should be evenly brushed and the edges tucked in.

The wash should be absorbed into the sheets, but the surface should not be wet. The filling is visible through the top layers, and the whole dish looks neat and uniform. Before moving on, ensure the squares are cut cleanly and the sparkling water is ready to pour.

The Sparkling Water Pour

4. 4Top with more yufka layers
   Place another yufka sheet over the filling and brush with the wash. Continue layering and brushing the remaining yufka sheets on top, using about 8 to 10 more sheets. Press down gently to remove any air pockets.
   Look for The top should be smooth and evenly coated with the wash.
   Tip Brushing each sheet well helps the layers separate and puff during baking.
5. 5Cut the börek into squares
   Using a sharp knife, cut the assembled börek into 6 or 8 squares or rectangles. Cut all the way through to the bottom so the squares separate slightly during baking.
   Look for The cuts should be clean and the squares distinct.
   Tip Cutting before baking helps the steam escape and makes serving easier.
6. 6Pour sparkling water over the top
   Slowly pour the entire bottle of sparkling mineral water evenly over the cut börek. The water will sizzle and bubble as it seeps into the layers. Do not stir or press down.
   Look for The water should be absorbed into the pastry, leaving the top moist but not flooded.
   Tip Pouring slowly and evenly ensures all areas get the same amount of water.

After pouring the sparkling water, the börek should look moist and shiny, with bubbles visible on the surface. The water will be absorbed within a minute, leaving a slightly damp top. The squares should be distinct and the edges slightly separated. The sizzling sound is a good sign — it means the water is penetrating the layers. Do not press or smooth the top; just let it sit for a minute before placing in the oven. The dish may feel heavy, but that is expected.

Baking to Golden Perfection

7. 7Bake until golden and puffed
   Preheat the oven to 380°F (193°C). Bake the börek for 35 minutes, or until the top is deep golden brown and the layers are puffed and crisp. The internal temperature of the egg wash should reach 160°F (71°C) to ensure the eggs are fully set.
   Look for The top will be golden and glossy, and the layers will have puffed up dramatically.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, cover loosely with foil for the last 10 minutes.
8. 8Cool and serve
   Remove the börek from the oven and let it cool in the dish for 5 minutes. Use a knife to tap the top to hear the shattering crunch. Serve warm, with Turkish tea if desired.
   Look for The top should be crisp and shatter when tapped with a knife.
   Tip Serve warm for the best texture; the layers will soften as it cools.

After 35 minutes, the börek should be tall, golden brown, and glossy. The layers will have puffed dramatically, creating a craggy, shattering surface. The aroma of baked pastry and feta fills the kitchen. Tap the top with a knife to hear a crisp crackle. The internal temperature should be at least 160°F (71°C). Let it rest for 5 minutes; the puff will settle slightly, but the crunch remains. Serve warm, with tea if desired.

Common mistakes

One common mistake is using too much or too little egg wash. If the wash is too thick, it can make the layers soggy; if too thin, the layers may not brown properly. Brush each sheet evenly but not excessively. Another pitfall is skipping the cutting step before baking — the cuts allow steam to escape and help the squares separate.

Pouring the sparkling water too quickly can cause it to run off the sides, so pour slowly and evenly. Finally, do not open the oven door frequently during baking, as this lets out steam and can prevent the layers from puffing.

How to tell it’s done

The börek is done when the top is deep golden brown and the layers are visibly puffed and crisp. Tap the surface with a knife — it should produce a shattering, crackling sound. The internal temperature of the egg wash should register at least 160°F (71°C) to ensure the eggs are fully set.

If the top is browning too quickly but the center seems undercooked, cover loosely with foil and continue baking until the temperature is reached. Let the börek rest for 5 minutes before cutting; this allows the layers to set slightly while remaining crisp.

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