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Su Boregi

A tender layered pastry filled with salty feta and parsley, created by briefly boiling fresh dough sheets before baking.

85 minHardServes 8380 cal/serving

TurkishBreakfastStovetop and OvenVegetarianHalal-friendlyNut-FreeSoy-FreePork-FreeAlcohol-FreeSesame-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 cups all-purpose flour
  • 4 large eggs, beaten
  • 1/2 cup water
  • 1 tsp salt
  • 1 cup unsalted butter, melted
  • 3 cups feta cheese, crumbled
  • 1/2 cup fresh parsley, finely chopped

Instructions

  1. 1

    Whisk 4 beaten large eggs, 1/2 cup water, and 1 tsp salt together in a large bowl.

  2. 2

    Mix in 4 cups all-purpose flour to form a firm dough, knead until smooth, and divide into 6 thin sheets.

  3. 3

    In a separate bowl, combine 3 cups crumbled feta cheese and 1/2 cup finely chopped fresh parsley for the filling.

  4. 4

    Boil 4 dough sheets briefly in salted water, then layer all sheets in a greased pan with 1 cup melted unsalted butter and cheese filling.

  5. 5

    Bake at 375 degrees F for 40 minutes until golden brown on top.

Questions

Can I make Su Boregi dairy-free?

Not cleanly. Here the dairy (1 cup unsalted butter, melted, 3 cups feta cheese, crumbled) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Su Boregi gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Su Boregi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Su Boregi?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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