Feta Phyllo Tray Borek

Using high-protein lor cheese alongside feta and keeping the oil light provides rich traditional borek flavor with balanced nutrition.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 sheet fresh yufka (120 g) · 382 kcal in the whole recipe
• 60 g feta cheese, crumbled · 156 kcal in the whole recipe
• 40 g lor cheese · 40 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 2 tbsp low-fat milk (30 g) · 14 kcal in the whole recipe
• 2 tbsp plain yogurt (30 g) · 18 kcal in the whole recipe
• 1 tsp olive oil (5 g) · 44 kcal in the whole recipe
• 10 g fresh parsley, finely chopped · 4 kcal in the whole recipe
• 1/2 tsp nigella seeds (2 g) · 8 kcal in the whole recipe
• Pinch of black pepper

Method

1. Mix crumbled feta cheese, lor cheese, finely chopped parsley, and black pepper in a bowl for the filling.

   

2. Whisk the egg, low-fat milk, plain yogurt, and olive oil together in another bowl to make the sauce.

   

3. Layer half of the yufka into a small baking dish, brush with sauce, spread the cheese filling evenly, and fold over the remaining yufka.

   

4. Pour the remaining sauce on top, sprinkle with nigella seeds, and bake at 180°C (350°F) for 25-30 minutes until golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.