Turkish · Dinner
Layered Cheese Pastry Bake
A Turkish borek-style bake layering thin yufka pastry with tangy feta and fresh curd cheese, bound with egg and milk, baked until the top turns deep golden and crisp while the interior stays soft and custardy. Served warm with lemon.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
569Calories
17.8gProtein
38.9gFat
28.7gCarbs
5.7gSugar
1.3gFiber
1587mgSodium
197mgChol
16.8gSat Fat
260mgPotassium
420mgCalcium
2.1mgIron
0.9mcgVitamin B12
7mgVitamin C
vegetarian
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 350°F (180°C) and oil a small baking dish with 0.5 tbsp olive oil. Crumble feta and cottage cheese together, add parsley and salt, mash until combined.
2
Build
Whisk egg with milk and remaining 1.5 tbsp olive oil until blended. Lay one yufka sheet in dish, brush generously with egg-milk mixture.
3
Build
Spread cheese filling evenly over sheet. Top with second yufka sheet, scrunching loosely into soft folds.
4
Bake
Pour remaining egg-milk mixture over folds and edges. Bake at 350°F (180°C) for 30 minutes until top is deep golden brown and pastry puffs slightly.
5
Rest
Let bake sit in dish for 10 minutes to firm up inside before cutting.
6
Plate
Cut into wedges and serve warm on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g feta cheese, crumbled
- 3.6 oz100g cottage cheese (full-fat, curd-style)
- 44 sheets yufka pastry (about 30cm rounds)
- 22 eggs
- 2/3 cup160ml whole milk
- 4 tbsp60ml olive oil, divided
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp black sesame seeds or nigella seeds
