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Vegetarian

Su böreği with tomato salad

Su böreği is a Turkish layered pastry filled with feta and parsley, served here with a fresh tomato salad. For 4 people, it takes 65 minutes and a medium skill level, at €2.20 per serving. The key to success is buttering every layer generously, which gives crispy edges and a tender, melting center.

Tonight, a Turkish börek in soft melting layers with feta and parsley, served with a crisp tomato salad.

Su böreği with tomato salad
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Su böreği is the kind of Turkish dish you want to nail once, with neat layers that stay soft inside and turn golden on top. Feta brings the salt, parsley adds freshness, and the egg, milk, and yogurt mixture binds everything without drying out the pasta sheets. As it bakes, the edges turn crispy while the center stays soft, and that contrast is what makes the dish so satisfying.

This is a good recipe for a lazy Sunday when you have a bit of time, or to impress guests without any real technical difficulty. Kids tend to love the melted feta and the texture, close to a pasta bake they already know. Mon Chou simplifies things here with fresh lasagna sheets or yufka, paired with a tomato salad that keeps the plate light.

The ingredients

4 people

Dairy

  • Fresh lasagna sheets or yufka sheets 400 g
  • Feta 300 g
  • Eggs 3
  • Milk 20 cl
  • Butter 60 g
  • Plain yogurt 1

Fruits and vegetables

  • Flat leaf parsley 1
  • Tomatoes 5
  • Red onion 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the pasta sheets briefly in a large pot of boiling salted water, then plunge them into cold water and lay them out on a kitchen towel. 8 min

    Cook them in small batches so they don't stick together.

  2. Mash the feta with the chopped parsley and pepper.

    Feta is already salty, so don't add salt to the filling.

  3. Whisk the eggs with the milk and yogurt, butter a baking dish, and layer pasta sheets, a bit of filling, and a thin layer of the egg mixture, repeating until everything is used up.

    Finish with a layer of pasta sheets, brushed with melted butter.

  4. Bake at 190°C until the top is nicely golden. 35 min

    If the top browns too fast, cover it with foil.

  5. Meanwhile, chop the tomatoes and red onion, season with olive oil, salt, and pepper, and serve the börek warm.

    Let the börek rest for 10 minutes, it slices into neat, clean portions.

Our tips to get it right

  • Drain the cooked pasta sheets well on a kitchen towel before layering them, excess water will soak the layers and keep the börek from holding together.
  • Spread the feta filling in a thin, even layer rather than in thick clumps, so every slice comes out even when you cut it.
  • If you use yufka sheets, they're thinner than lasagna sheets, so plan a few extra layers to keep enough volume.

The variations

  • Swap the feta for drained cottage cheese mixed with a bit of parmesan for a milder version.
  • Add blanched, squeezed spinach to the filling for a greener, heartier version.
  • For a quicker version, use brick pastry sheets instead of lasagna sheets, the oven time will be a bit shorter.

What to serve it with

  • Cucumber yogurt salad
  • Turkish black tea
  • Chilled lemon water

Storage

The börek keeps for 2 to 3 days in the fridge in a closed container. It freezes well once baked and cooled, in individual portions. Reheat it in the oven rather than the microwave to keep the crispy top.

Questions about this dish

Can you make su böreği ahead of time?

Yes, you can assemble it the day before and keep it covered in the fridge, then bake it right before serving. Add a few extra minutes of baking time since it starts cold.

Can you use filo pastry instead of lasagna sheets?

Filo gives a drier, flakier result, less soft than the original. If you use it, butter every single sheet generously to make up for it.

Does this börek freeze well?

Yes, once baked and fully cooled, it freezes well in individual portions. Thaw it in the fridge, then reheat in the oven to keep it crisp.

How do you know if the feta is salty enough for the filling?

Feta is naturally quite salty, so there's no need to add salt to the filling. Taste a small piece first and adjust the pepper if needed.

How long does it take to make a su böreği with tomato salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a su böreği with tomato salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a su böreği with tomato salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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