I absolutely adore this style and ingredients of a cheese swirl börek. It tastes absolutely amazing and just satisfies my soul!
I often used to but them ready made from Lidl on their Greek week and you literally just shove them in the oven for 20 mins and they taste sooooo good. It’s quite dangerous cos they leave you wanting more and more in your mouth!! Please don’t blame me for any weight gain after you’ve tried this börek.
So we can make it ourselves at home too if you have the time and ingredients.
Give it a go and I promise you’ll never look back. You might get slightly addicted to the beautiful taste and the feeling of the succulent crunch in your mouth though.
just look how amazing that gorgeous pastry looks !!
Cheese melts in your mouth and the pastry crunches with the most amazing crispness.
Anyway il stop gushing! 33 weeks pregnant and craving this again so il be making it again too.
- 400g phyllo dough (14 ounces)
- 600g feta cheese, crumbled (21 ounces)
- 100g Graviera cheese or alternative cheese grated (3.5 ounces)
- 2 tbsps semolina (thin)
- 80ml milk (1/3 of a cup)
- 3 eggs
- freshly ground pepper
- 3/4 of a cup olive oil
- sesame seeds for garnish (optional)
- If you choose use ready rolled phyllo, it is important to thaw completely by putting it in the fridge the night before you need it.
- start by making the filling first. Pour the milk in a large bowl, crack the eggs and whisk. Add the Graviera cheese (you can use your desired cheese to your taste) and whisk again. Stir in the crumbled feta cheese, season with freshly ground pepper and sprinkle with the semolina. Blend well, so that the flavours mix.
- Preheat the oven to 170C and oil the bottom and sides of a round baking tray (approx. 35cm diameter).
- Open the dough and place one sheet of phyllo on a flat clean surface, Using a pastry brush, brush with olive oil. Spread some of the filling, making a line on the edge of the larger side of the phyllo sheet and roll into a ‘sausage’. Place the roll on the baking tray, starting from the outer side of the tray (the phyllo roll should be touching the side of the pan). Repeat with the rest of the dough, placing the rolls (touching each other) in the baking tray, forming a ‘snail/swirl pattern that leads to the centre of the pan. Oil the surface of the pie with enough olive oil and bake in preheated oven at 170C for about 75 minutes, until nicely coloured and crispy. (Sometimes they can be done a lot quicker so I’d say keep checking every 10 mins because if it over cooks it wont taste good with over cooked pastry. If the börek starts getting coloured to quickly, cover up with tin foil.
- Serve while still warm as an appetiser, snack or side dish. If your craving it like me then feel free to shove it all on your plate and have it as a main meal.
If you can’t find or don’t want to use gruyere cheese. There are many cheeses similar to Gruyere. French cheeses considered to be nearly identical to Gruyere include comte or beaufort cheese. Cheeses that taste like Gruyere but have different textures include Swiss cheese and its close cousin, Jarlsberg, which hails from Norway. Emmentaler, another cheese made in Switzerland, may also be substituted for Gruyere.