Borek is filo pastry stuffed with cheese, meat or vegetables. Originated in Turkey and during Ottoman empire brought and spread to Central, Eastern and South Europe. Popular dish all over Balkan countries. This is one of the many cheese version from Bulgaria. I prepared so many different types of cheese borek in the past few years, and i can say this one is at the top!
You can use any cheese, but make sure is the one which melts.
greek feta is Ok, but if you can find an authentic Bulgarian one, even better! Bulgarian feta is more compact and very salty.Sodium bicarbonate is essential so do not omit this ingredient!
- 6 filo sheets
- 150g cheese (cheddar or similar)
- 200g feta cheese
- 250ml plain yogurt
- 2 Tbsp semolina
- 3 eggs
- 50ml milk
- 40g butter
- 1/2 tsp sodium bicarbonate
- 1 egg
- 120ml sparkling water
- a few Tbsp of grated cheese
- 120ml of still water
1. In a large bowl add yogurt, milk, eggs and sodium bicarbonate and mix well.
2. Grate cheese and crumble feta with fork. Add to eggs mixture together with melted butter and semolina. Mix well. Do not add salt as feta is salty.
3. Grease over tray and add two pieces of filo pastry. make sure you drizzle some oil between two sheets. If sheets are too big for your baking tray just fold them along the edge (inside the tray).
4. Pour cheese mixture in a thin layer, then place one filo sheet over then repeat like this 3 times. You should have 3 cheese layers.
5. Beat one egg with sparkling water.
6. Carefully cut borek in large squares with a sharp knife. This is important so the liquid gets soaked by pastry. Slowly pour mixture with egg and sparkling water. Sprinkle some extra grated cheese on top.
7. Place in already heated oven at 200C, bake for 35-40 minutes. If gets golden colour too quickly then cover lightly with a piece of foil. Use a deep over tray because borek will puff up so you don’t wan’t it to get stuck to the foil.
8. When done, drizzle with cold water and cover with foil to rest and absorb the liquid. Leave it to stand for at least 30 minutes before cutting, it has to cool down. If you try to cut it straight after baking it will be messy!