Sparkling Water Börek with Feta and Parsley Tips, FAQ & printable recipe

Tips for success

To get the crispiest layers, make sure the yufka is completely thawed and at room temperature before using. If it is too cold, it may crack when brushing. Also, do not skip the egg wash between every layer — it is the glue that creates the flaky structure.

When pouring the sparkling water, use a measuring cup with a spout for even distribution. And for the best texture, serve the börek within an hour of baking; the layers will soften as it sits, but reheating in a 350°F (175°C) oven for 5 minutes can restore some crunch.

For a more pronounced cheese flavor, let the feta come to room temperature before assembling. If you prefer a milder taste, use a mixture of feta and mozzarella, though the video uses only feta. The parsley can be swapped for dill or mint for a different herbaceous note.

To make the börek ahead, assemble it completely, cover, and refrigerate for up to 8 hours before baking; add 5 minutes to the baking time. The sparkling water should be added just before baking, not earlier, to preserve the carbonation.

Variations

• Spinach and Feta Börek: Add 2 cups of chopped fresh spinach to the feta filling. Squeeze out excess moisture before mixing. The spinach adds color and a mild, earthy flavor. Bake as directed; you may need an extra 5 minutes if the spinach is very moist.
• Spicy Sausage Börek: Brown 1/2 pound of spicy ground sausage and crumble it. Mix with the feta and parsley. The sausage adds a savory kick and makes the börek more filling. Reduce the feta to 200 g to balance the saltiness.
• Herb and Cheese Börek: Replace the parsley with a mix of fresh dill, mint, and chives. Add a pinch of black pepper to the feta. This variation is especially good served with yogurt. The herbs brighten the filling and complement the crispy layers.
• Potato and Feta Börek: Add 1 cup of mashed potatoes (cooled) to the feta mixture. The potatoes make the filling creamier and more substantial. Season with a little salt and pepper. Bake as directed; the börek will be softer inside but still crisp on top.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze baked, cooled börek squares in a single layer, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes for refrigerated börek, or 10-12 minutes if frozen. Do not microwave.

Store leftover börek in an airtight container in the refrigerator for up to 3 days. The layers will soften, but the flavor remains. To reheat, place squares on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes until crisp. Avoid microwaving, as it will make the pastry soggy. If the börek is very moist, you can place it directly on the oven rack for the last minute to crisp the bottom.

The assembled börek can be prepared up to 8 hours ahead. After cutting into squares, cover the dish tightly with plastic wrap and refrigerate. When ready to bake, pour the sparkling water over the top and bake as directed, adding 5 minutes to the baking time. The egg wash may darken slightly, but that is fine. This makes it easy to serve fresh börek for brunch or dinner without last-minute assembly.

Serving ideas

Serve the börek warm, cut into squares, as a main dish or a generous appetizer. It pairs beautifully with a glass of Turkish tea, which is traditionally brewed strong and served in small tulip-shaped glasses.

The contrast of hot, crispy pastry and the slightly bitter tea is classic. For a more substantial meal, add a simple side salad of cucumbers, tomatoes, and olives dressed with olive oil and lemon. The börek is hearty enough to stand on its own, but the salad adds freshness.

For a brunch spread, arrange the börek on a platter with slices of ripe tomatoes, black and green olives, and a bowl of honey or jam for those who like a sweet-savory combination. You can also serve it alongside a bowl of yogurt, which cools the palate and complements the salty feta.

If serving as an appetizer, cut the squares smaller — into 12 pieces — and serve with toothpicks. The börek is best enjoyed the day it is made, but leftovers are still delicious when reheated.

Frequently asked questions

Recipe card

Sparkling Water Börek with Feta and Parsley

Prep 20 minCook 35 minTotal 55 minServes 6

Ingredients

• 1 package yufka (or phyllo dough, about 1 lb)
• 300 g white feta cheese, crumbled
• 1/2 cup fresh parsley, chopped
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 bottle sparkling mineral water (about 16.9 fl oz)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

14 g

Carbohydrates

30 g

Fat

24 g

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