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

Tips for success

For the crispiest results, serve the börek warm from the oven. The texture is at its peak right after baking, when the layers are still shattering and the feta is molten.

If you need to reheat leftovers, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes to restore the crunch. Avoid microwaving, as it will make the pastry soggy.

This recipe is versatile: you can swap the feta for other cheeses like halloumi or a mixture of mozzarella and feta. Add cooked spinach or mushrooms for a heartier filling, but be sure to squeeze out excess moisture to avoid a soggy bottom.

The sparkling water technique works with any filling, so feel free to experiment. The key is to keep the filling relatively dry and well-seasoned.

Variations

• Spinach and Feta Börek: Add 2 cups of chopped spinach (thawed and squeezed dry) to the feta mixture. The spinach adds moisture and color. Sauté with a little garlic for extra flavor, then cool completely before using.
• Meat Filling: Brown 1/2 pound of ground beef or lamb with onion and spices, then drain and cool. Use this in place of the feta, or mix with feta for a richer filling. Ensure the meat is fully cooked before baking.
• Herb and Cheese Medley: Mix the feta with fresh dill, mint, and chives for a more complex herbal note. Add a handful of grated mozzarella or provolone for extra melt. Keep the total cheese amount similar to avoid a soggy center.
• Spicy Sucuk Börek: Add thinly sliced sucuk (Turkish sausage) or pepperoni to the filling. Sauté the slices briefly to render fat, then pat dry. Combine with feta and parsley for a spicy, savory twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator 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 in a single layer in a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10-12 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving.

Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the squares on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until crisp again. Avoid covering them tightly, as trapped steam will soften the pastry.

You can assemble the börek up to a day ahead, but do not pour the sparkling water until just before baking. Cover the assembled dish tightly with plastic wrap and refrigerate. When ready to bake, pour the sparkling water over the top and bake as directed, adding a few extra minutes if the dish is cold.

Serving ideas

This börek is best served warm, straight from the oven, when the layers are at their crispiest. Cut into squares and arrange on a platter, with the golden tops facing up.

It pairs beautifully with a glass of Turkish tea or a simple salad of tomatoes and cucumbers. The salty feta and flaky pastry are satisfying on their own, but a dollop of yogurt on the side adds a cool, creamy contrast.

For a party, you can cut the börek into smaller squares to serve as bite-sized appetizers. The dramatic puff and crackly texture make it a conversation starter.

Leftovers can be packed for lunch and enjoyed cold, though the texture will be less crisp. If you want to keep the crunch, reheat in the oven as described. This recipe is sure to be a hit wherever you serve it.

Frequently asked questions

Recipe card

Sparkling Water Börek with Feta and Parsley

Prep 20 minCook 35 minTotal 55 minServes 10

Ingredients

• 1 package yufka phyllo pastry sheets (about 12 sheets)
• 300 g white feta cheese, crumbled
• 1/2 cup fresh parsley, chopped
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 bottle (750 ml) sparkling mineral water

Instructions

1. In a bowl, whisk together the eggs, milk, and vegetable oil until fully combined and slightly frothy. This wash will be brushed between the phyllo layers to help them crisp and puff during baking.
2. Place one sheet of yufka in the baking dish, letting the edges hang over. Brush the sheet lightly with the egg wash. Repeat with about half of the phyllo sheets, brushing each layer, until you have a stack of about 6 sheets.
3. Scatter the crumbled feta cheese and chopped parsley evenly over the layered phyllo, leaving a small border around the edges. Press the filling gently so it stays in place.
4. Layer the remaining phyllo sheets over the filling, brushing each sheet with the egg wash as before. Tuck the overhanging edges into the dish neatly, then brush the top layer with any remaining wash.
5. Using a sharp chef's knife, cut the assembled börek into twenty even square portions, cutting all the way through the layers. This allows the sparkling water to penetrate and helps the pastry puff evenly.
6. Pour the entire bottle of sparkling mineral water evenly over the cut squares, making sure every surface gets wet. The water will bubble and sizzle as it seeps into the layers.
7. Bake in a preheated 380°F (193°C) oven for 35 minutes, or until the top is deep golden brown and the layers have puffed dramatically. The börek should feel crisp to the touch.
8. Remove from the oven and let rest for 5 minutes. The internal temperature of the egg mixture should reach 160°F (71°C). Tap the top with a knife to hear the crisp crunch, then lift out the squares and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

25 g

Fat

20 g

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