My Turkish neighbor had made this pastry a while back. Both Jeff and I thought they tasted fantastic. But it wasn’t until I read a novel (that was also) filled with dreamy descriptions of Turkish cuisine did I get the strong urge to try making this amazing baked goods. One sentence from the book did it for me: “The delectable smell of newly baked börek wafted from the kitchen: white cheese, spinach, butter, and parsley melting into one another amid thin layers of phyllo pastry.” (Shafak, Elif. The Bastard of Istanbul. Viking/Penguin, 2007. Pg. 126.)
I asked my good friend Farah, who’s also Turkish, about the pastry. She explained that in Turkey, börek could also be stuffed with other delicious things such as meat, potato, vegetables, etc. Yum! So I found an excellent recipe for the pastry. The successful first trial encouraged me to do a repeat. So far I have made this fantastic crispy, salty, and fragrant snack twice this month! Another addition to my favorite-food list and…one excellent way to use up my parsley plant.
Here’s what I came up with:
A few things that I did differently from the original recipe:
- I chopped and mixed my parsley leaves and egg in a food processor.
- I folded the phyllo dough (with the cheese and parsley mixture in it) into a rectangle instead of rolling it.
- For an extra kick, I brushed the wrapped cheese and parsley with a little bit of herb olive oil (marinade: olive oil, vinegar, thyme, garlic, chili peppers, and chives) before they go to the oven (350 degrees F for 15 minutes).
Thanks for reading!
Original Recipe: Filo Pastry Stuffed with Feta Cheese and Parsley by Kathryn at London Bakes