First time I ate these delicious little pastries was while vacationing in Greece. It was there that I learned that it wasn’t just a Greek recipe, but it’s a recipe common to many countries once living under the rule of the Ottoman Empire. Among them are Turkey and Israel. 

The pastries can be filled with cheese, meat or vegetables. Or really, any combination works. They’re snacks, appetizers and from what I’ve been told they’re eaten for breakfast in Turkey as well, though I am not sure if that’s true, but I plan on finding out later this year when I’ll be visiting Turkey for the first time in my life. So looking forward to it. 

Up until then, this is my all-time favorite Börek version. I must admit, this one is so delicious I simply cannot imagine any other version stealing my heart like the Greek Börek did. 

Ingredients: 

5 phyllo dough sheets (cut in half)
5 oz feta cheese
flat-leaf parsley
orange zest
lemon zest
pepper
egg 

Optional: olives 

Directions: 

* Let the phyllo/phylo/phillo/filo (however you want to spell it) dough thaw out completely and use scissors to cut it in any size you like. I prefer 3 inch strips for slightly bigger triangles. 

I really like recipes that require only a few ingredients. 

Wash and dry the orange. Grate a little zest—just a hint—or it will quickly become overpowering.  

Wash and dry the lemon, but grate a little more zest than you did the orange. 

Crumble the feta right on top of all the zest. Crack some black pepper on top and don’t skimp! Break out the flat-leaf parsley. 

I always wash and dry my parsley after buying/picking in the salad spinner and then store it in the fridge for quick use. Finely mince a good handful and mix it in with the feta.
 

Slice a few olives, if you like.
 

Some people like to layer the phyllo dough, I don’t, I use just one sheet. Lightly brush it with some oil or butter. 

Place a spoonful of feta filling at the bottom or top of each pastry sheet and pull the corner over to make a triangle. Fold it up or down to make another triangle, and trim the ends with a sharp knife. 

I’ll make a few with just feta cheese and a few with feta and olives. Feta with olives, roasted red pepper and parsley is also a killer combo, but don’t include the zest then!
 

Beat an egg, place the triangles on a baking sheet and lightly brush them with the egg, it will give them a nice shine. You can also brush them with olive oil or butter in stead.
 

Bake them in a preheated oven at 400F (200C) for about 15 to 20 minutes and turn them halfway, until brown and crunchy. I must admit I prefer a slightly chewy center so will often take them out after 15 minutes, but that’s just me. 

I love these things. They’re salty, crunchy and even slightly fruity. Serve with lots of ouzo and moonshine!