This simple Turkish yoghurt borek is a soft savoury pastry made with ready-made filo dough sheets, filled with a creamy mixture of plain yoghurt and eggs, ideal for a satisfying snack or a breakfast.
Recipe Intro
- Börek is a traditional Turkish pastry known for its versatility and range of fillings. Originating from the Ottoman Empire, borek is one of the most popular dishes in Turkey today, made with layers of handmade filo dough. It can be filled with a variety of ingredients including minced meat, vegetables such as spinach, chard, or potatoes, or a mix of meat and vegetables. Cheese, or a combination of cheese and vegetables, is also a popular filling.
- This recipe features the simplest form of Turkish borek, traditionally made with just yoghurt and egg filling wrapped in filo pastry. It’s perfect for breakfast, brunch, or as a quick snack.
Turkish yogurt borek ingredients
- filo pastry – Buy one packet of ready-made filo sheets. You’ll need 2 sheets for the bottom layer and 2 sheets for the top. Feel free to add as many layers as you like in between; I used 3 sheets for mine, 3 yogurt layers.
- yogurt – Opt for plain yogurt full-fat for a traditional flavour or low-fat if you’re watching calories.
- eggs – Use fresh whole eggs
- sparkling water – You can use plain tap or still water, but the carbonation in sparkling water introduces tiny bubbles into the dough, which can help to create a lighter, airier texture as it bakes.
- olive oil – Use olive oil for traditional flavour or you can substitute with sunflower oil.
Optional:
Add a few tbsps of crumbled feta or cottage cheese for richness.
This simple version serves as a perfect base for your culinary creativity.
Feel free to add any ingredients you have on hand; leftover meats, fresh vegetables, or cheese. This versatility lets you customize the dish, transforming a simple meal into something special.
Sweet variation
To transform your simple borek into a delicious dessert, you can sweeten the yogurt and egg mixture by adding 1-3 tablespoons of sugar, some raisins for a touch of fruitiness and a few tbsps of cottage cheese for extra creaminess. Bake as per recipe until the filo pastry turns golden. The result is a tasty sweet borek that serves as a perfect treat after a meal or as a satisfying snack with a cup of tea.
If you love borek, check out these tasty filo pastry dishes
How to make Turkish yogurt borek
- Pour the yoghurt into a large bowl, add the beaten eggs and salt, and mix well.
- In a small cup or glass, mix oil and sparkling water. Use this mixture to drizzle over the filo pastry sheets while layering the borek.
- Grease a baking dish with oil.
Layering yogurt borek
- Place one sheet of filo pastry, lightly drizzle with oil mixture, then add another sheet so that the ends hang over the edge of the baking dish; these will be used to cover the borek layers at the end.
- Spread a thin layer of the yoghurt mixture over the filo pastry, then add another sheet on top. Don’t worry about getting it perfectly flat. Keep layering with the yoghurt mixture and more filo sheets for another 4 layers.
- Once you’ve finished layering, fold the overhanging filo sheets over the top layer of the yoghurt mixture to completely cover it. Start by tucking in the top and bottom ends, then do the left and right sides. Drizzle with oil mixture between the layers.
- Mix 4-5 tablespoons of yoghurt with one beaten egg and spread this mixture evenly over the top layer of the borek.
Bake
- Loosely cover with foil, making sure to leave an opening on each side, and bake in a preheated oven at 200°C.
- Bake for about 25 minutes, then remove the foil and return to the oven for another 10 minutes to lightly brown the top layer. Be careful not to let it darken too much; mine got a bit too brown in places.
- Allow the borek to cool completely before cutting and serving. It’s even better the next day, so you can prepare it the night before.
Recipe Card
Simple Turkish yogurt borek – savoury pastry
Simple Turkish b̦rek made with filo pastry, yogurt, and egg Рideal for a quick breakfast or snack.
Ingredients
- 1 packet ready-made filo pastry sheets - You will need 7-9 sheets
- 1 tbsp olive oil - to grease baking dish
FILLING
- 500 ml plain yogurt
- 1 large egg
- 1/2 tsp salt
DRIZZLE MIXTURE
- 50 ml olive oil
- 100 ml sparkling water
TOPPING
- 200 ml yoghurt
- 1 egg
Instructions
- Mix yogurt, beaten egg, and salt in a large bowl. In a separate cup, mix oil with sparkling water.
- Grease the dish with oil and lay down two sheets of filo pastry, letting the ends hang over the edge.
- Spread a layer of the yoghurt mixture over the filo, then add another sheet. Repeat this process to add four more layers, alternating between the yoghurt mixture and filo sheets. Drizzle the oil mixture over the filo pastry.
- Fold the overhanging filo sheets over the top, tucking in the ends neatly, then add the yogurt topping.
- Cover loosely with foil, leaving openings at the sides, and bake at 200°C. After 25 minutes, remove the foil and bake for another 10 minutes until the top is lightly golden but not too dark.
- Let the borek cool slightly before serving.
Notes
The total calorie count for the entire dish is approximately 1,366 calories. The borek has been cut into 10 rectangular pieces, each measuring about 8 cm x 4cm. Each piece contains approximately 137 calories. Please note that these calorie estimates are approximate and can vary depending on the specific products used and their preparation.