Peynirli Börek (Turkish Cheese Phyllo Rolls) Appetizer

In a basket, crumble the feta cheese well. Add eggs, yogurt, parsley, dill, and a generous amount of black pepper. Mix gently until well combined – do not overmix, you want some texture in the cheese.

Carefully unravel the phyllo dough piece by piece onto a clean work surface. Cover with a damp kitchen towel to keep them pliable. Brush the top of the first sheet generously with olive oil.

Pipe a row of cheese filling along the long edge of the first sheet, about 2cm (3/4 inch) thick.

Using your fingers, roll the dough into a neat log starting from the long edge. Keep it slightly firm so the layers puff in the oven. Repeat for all remaining phyllo sheets, brushing each with oil before adding filling.

Grease a large cookie baking sheet. Take each stuffed log and curl it into a spiral, pinching the end to seal. Place spirals an inch apart on the tray.

Lightly beat the egg yolk with a splash of olive oil. Brush this mixture over the exposed phyllo. Sprinkle the spirals with sesame seeds, if using.

Let the assembled börek rest at room temperature for about 10 minutes while you preheat your oven – this helps the phyllo tolerate the heat better.

Bake in a hot oven at 180°C (350°F) but reduce to 170°C (325°F) after 10 minutes. Continue baking until the börek are deep golden and flaky, about 30–35 minutes. The cheese should bubble out gently but be set.

Let cool slightly (5 minutes) so the filling sets. Serve warm or at room temperature. These hold well and are lovely on a meze spread.