Breakfast · 60 min · turkish

Su Boregi (Layered Cheese Pastry)

Phyllo dough does the heavy lifting here, with feta rounding it out. A Turkish breakfast that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Phyllo dough
• 2 cups Feta
• 1 cup Parsley
• 3 Eggs
• 1 cup Milk
• 0.5 cup Butter
• 1 tsp Salt

Steps

1. Whisk the eggs with the milk and salt — this custardy soak is what separates su boregi from ordinary layered borek, giving it a soft, almost noodle-like bite.
2. Butter a 9x13 pan generously. Lay in 3 sheets of phyllo, brushing each with melted butter. The bottom layers are the foundation; do not skimp on butter.
3. Blanch 4 more sheets in boiling salted water for 2 minutes, then shock in cold water and drain. Layer these soft sheets over the base — they create the signature tender middle.
4. Scatter half the crumbled feta and chopped parsley over the blanched layers. Add 3 more dry buttered sheets, then the rest of the cheese and parsley.
5. Top with the remaining dry phyllo, buttering each sheet, and tuck the edges down. Pour the egg-milk mixture evenly over the whole pan.
6. Bake at 375°F for 35 to 40 minutes until deeply golden and puffed. Rest 15 minutes before cutting — it sets as it cools. Serve warm, not hot.

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