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Home Feta börek rolletjes uit de oven

Snack Vegetarian Turkish Party snack Phyllo pastry Feta Oven

Börek is Turkish street food at its best: wafer-thin phyllo pastry filled with savory cheese, rolled and baked until it crackles with every bite. You prepare the rolls in a glass baking dish, so you can lay them neatly side by side and let them cook evenly. With a filling of feta, ricotta and fresh parsley they’re on the table in half an hour. Sharing is the point, but that doesn’t always work out.

x_ckl_recipe_markerFeta börek rolletjes uit de oven These feta börek rolls are filled with creamy feta and fresh herbs, rolled in crisp phyllo pastry and baked golden in the oven. Perfect as a snack, starter or simply when you fancy something tasty. How do you make feta börek rolls? Appetizer Turkish 4 servings 20 min 25 min 5 min 50 min

Preheat the oven to 190°C (170°C fan).
Crumble the feta into a bowl. Add the ricotta, the egg, the finely chopped parsley, the dried mint and black pepper. Stir everything well until you have a smooth filling.
Place one sheet of phyllo pastry on a clean work surface. Brush it lightly with melted butter or olive oil. Place a second sheet on top and brush that as well.
Spoon a generous tablespoon of filling into a thin strip along the short edge of the pastry, about 2 cm from the edge. Fold the sides in slightly and roll the pastry tightly into a compact roll.
Repeat with the remaining pastry and filling until everything is used. You’ll have about 10 to 12 rolls.
Line the baking dish with parchment paper and place the rolls neatly side by side. Brush the top of each roll generously with melted butter or olive oil.
Optionally sprinkle sesame seeds or nigella seeds over the rolls for extra flavor and a nice finish.
Put the baking dish in the preheated oven and bake the rolls for 20 to 25 minutes until golden brown and crispy.
Let the rolls rest for 5 minutes before serving. Lovely with a fresh yogurt dip or simply on their own.

Snack Vegetarian Turkish Party snack Phyllo pastry Feta Oven 200 g feta 125 g ricotta 1 egg 3 tablespoons fresh parsley, finely chopped 1 teaspoon dried mint Black pepper to taste 10 to 12 sheets phyllo pastry (thawed if frozen) 60 g unsalted butter, melted (or olive oil) Sesame seeds or nigella seeds (optional) Mixing bowl Fork Pastry brush Baking dish Parchment paper Sharp knife Cutting board Mixing Bowl mixing-bowl Oven dishes oven-dishes Sareva Oven Dish with lid - Heat-resistant glass - Oval - 28 x 19 cm / 4 liters Sareva ["Ovenschaal"] KitchenAid Pastry Brush Core Birchwood Silicone Empire Red 31 cm - Basting Brush KitchenAid ["Bakkwast"] Greek spanakopita with spinach and feta foodies-griekse-spanakopita-met-spinazie-en-feta-4 Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie French toast met peer en kaneelsuiker foodies-french-toast-met-peer-en-kaneelsuiker Roasted leg of lamb with rosemary, garlic and red wine jus foodies-gebraden-lamsbout-met-rozemarijn-knoflook-en-rode-wijnjus

Recipe

Feta börek rolletjes uit de oven

These feta börek rolls are filled with creamy feta and fresh herbs, rolled in crisp phyllo pastry and baked golden in the oven. Perfect as a snack, starter or simply when you fancy something tasty.

Course	Appetizer
Kitchen	Turkish
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	25 min
Stiffen up min.	5 min
Total	50 min

Equipment

Mixing bowl
Fork
Pastry brush
Baking dish
Parchment paper
Sharp knife
Cutting board

Ingredients

200 g feta
125 g ricotta
1 egg
3 tablespoons fresh parsley, finely chopped
1 teaspoon dried mint
Black pepper to taste
10 to 12 sheets phyllo pastry (thawed if frozen)
60 g unsalted butter, melted (or olive oil)
Sesame seeds or nigella seeds (optional)

How do you make feta börek rolls?

Preheat the oven to 190°C (170°C fan).
Crumble the feta into a bowl. Add the ricotta, the egg, the finely chopped parsley, the dried mint and black pepper. Stir everything well until you have a smooth filling.
Place one sheet of phyllo pastry on a clean work surface. Brush it lightly with melted butter or olive oil. Place a second sheet on top and brush that as well.
Spoon a generous tablespoon of filling into a thin strip along the short edge of the pastry, about 2 cm from the edge. Fold the sides in slightly and roll the pastry tightly into a compact roll.
Repeat with the remaining pastry and filling until everything is used. You’ll have about 10 to 12 rolls.
Line the baking dish with parchment paper and place the rolls neatly side by side. Brush the top of each roll generously with melted butter or olive oil.
Optionally sprinkle sesame seeds or nigella seeds over the rolls for extra flavor and a nice finish.
Put the baking dish in the preheated oven and bake the rolls for 20 to 25 minutes until golden brown and crispy.
Let the rolls rest for 5 minutes before serving. Lovely with a fresh yogurt dip or simply on their own.

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A glass baking dish is exactly what you need for this recipe. You can see from the sides when the bottom has turned nicely golden, and the rolls cook evenly without sticking to the base. After eating, the dish simply goes in the dishwasher.

Made more rolls than you’ll eat at once? Fine. Let them cool, put them back in the dish with the lid on and store them in the fridge. The next day, warm them in the oven at 160°C and they’ll be just as crispy as fresh.

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