Feta börek rolletjes uit de oven

Ingredients

• 200 gfeta
• 125 gricotta
• 1egg
• 3 tablespoonsfresh parsley, finely chopped
• 1 teaspoondried mint
• to tasteblack pepper
• 10 to 12 sheetsphyllo pastry, thawed if frozen
• 60 gunsalted butter, melted (or olive oil)
• optionalsesame seeds or nigella seeds

Instructions

1. 1

   Mix the filling

   Heat the oven to 190°C (170°C fan). Crumble the feta into a bowl, then add the ricotta, egg, parsley, dried mint and black pepper. Stir until the mixture is smooth.

2. 2

   Layer the pastry

   Lay one phyllo sheet on a clean work surface and brush lightly with melted butter or olive oil. Place a second sheet on top and brush it too.

3. 3

   Fill and roll

   Spoon a generous tablespoon of filling in a thin strip along a short edge, about 2 cm from the edge. Fold the sides in slightly, then roll tightly into a compact roll.

4. 4

   Shape the rolls

   Repeat with the remaining pastry and filling until both are used; you should have about 10 to 12 rolls.

5. 5

   Arrange and brush

   Line a baking dish with parchment paper and set the rolls side by side. Brush the top of each generously with melted butter or olive oil.

6. 6

   Add the seeds

   If using, sprinkle sesame seeds or nigella seeds over the rolls.

7. 7

   Bake until crisp

   Bake in the preheated oven for 20 to 25 minutes, until the rolls are golden brown and crisp.

8. 8

   Rest before serving

   Leave the rolls to rest for 5 minutes before serving. They can be enjoyed on their own or with a fresh yoghurt dip.

What are feta börek rolls?

Börek is a family of filled pastries found across Turkish and neighbouring cuisines, often made with thin layers of pastry. These rolls use phyllo, with a tangy cheese filling and herbs tucked inside.

Feta brings a salty, crumbly flavour, while ricotta softens the filling. Brushing the pastry and baking it gives the rolls their crisp, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 17g protein, 35g carbs, 29g fat.

The phyllo pastry provides most of the carbohydrates, while the butter or olive oil and the cheeses contribute much of the fat. Feta, ricotta and egg supply most of the protein. Balance a portion with a fresh salad or vegetables, and use a yoghurt dip in place of a richer sauce.

Choosing the filling

Feta: Crumble it well so it mixes evenly with the ricotta. Since feta is already salty, taste the mixture before adding any extra seasoning beyond the black pepper.

Herbs: Fresh parsley adds a bright note, while dried mint gives the filling a savoury, aromatic flavour. Chop the parsley finely so it is easy to roll into the pastry.

Working with phyllo

Keep covered: Phyllo dries out quickly when exposed to air, so keep unused sheets covered with a clean tea towel while you work.

Brush lightly: A thin, even coating of butter or olive oil helps the layers crisp without making the pastry soggy. Handle each sheet gently, as phyllo can tear.

Rolling them neatly

Filling amount: Use a generous tablespoon in a narrow strip, leaving about 2 cm at the edge. Too much filling can make the pastry difficult to close.

Tuck and roll: Fold the sides in slightly before rolling, keeping the roll snug but not so tight that the pastry splits. This helps contain the filling as it bakes.

Checking for doneness

Colour: Bake for 20 to 25 minutes at 190°C (170°C fan), looking for an evenly golden surface. If the rolls are still pale, give them a little longer in the oven.

Texture: The pastry should feel crisp on the outside, while the cheese centre stays soft. Rest the rolls for 5 minutes before serving so the filling settles.

Serving ideas

Dip: A fresh yoghurt dip makes a cool, tangy contrast to the warm, salty filling. Serve it alongside rather than pouring it over the pastry, which can soften the crust.

On the plate: Offer the rolls as a starter or snack, or pair them with a simple salad for a light meal.

Recipe notes & tips

• Thaw frozen phyllo fully before opening the packet.
• Keep the pastry sheets covered between rolls to prevent them drying out.
• Use a pastry brush to spread the butter or oil in a thin, even layer.
• Line the baking dish with parchment to make the rolls easier to lift out.
• Leave a little space between rolls so the hot air can crisp their sides.
• Let the baked rolls rest for 5 minutes before serving.

Variations

• Add spring onion: Finely chop it and stir it into the cheese filling.
• Use dill: Replace some or all of the parsley with chopped fresh dill.
• Add chilli: Mix a pinch of chilli flakes into the filling for gentle heat.
• Choose nigella: Sprinkle nigella seeds over the tops for a savoury finish.
• Use olive oil: Brush the phyllo with olive oil instead of melted butter.

Common mistakes to avoid

• Dry phyllo: Keep unused sheets covered with a clean tea towel while assembling.
• Overfilled rolls: Stick to a generous tablespoon so the pastry can close securely.
• Loose rolling: Fold in the sides and roll snugly to help keep the filling inside.
• Soggy pastry: Brush with a light, even coating rather than soaking each sheet.
• Pale tops: Bake until the pastry is golden and crisp, adding a little time if needed.
• Skipping the rest: Leave the rolls for 5 minutes so the filling settles before serving.

How to store

Cool leftovers, then refrigerate in an airtight container for up to 3 days. Reheat in an oven until hot and crisp; microwaving will soften the phyllo.

Frequently asked questions