Tepsi Böreği (Tray Borek - Layered phyllo bake)

Phyllo dough: Thin, unleavened dough used for creating flaky layers in pastries.

Feta cheese: A crumbly, tangy cheese that adds a rich flavor to the filling.

Parsley: Fresh, chopped herb that provides a burst of color and freshness.

Eggs: Beaten to help bind the layers and add richness.

Milk: Adds moisture and helps create a creamy texture.

Olive oil: Used for brushing the phyllo dough to ensure it bakes to a golden crisp.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the filling.

When working with phyllo dough, keep it covered with a damp towel to prevent it from drying out and becoming brittle. This ensures that the dough remains pliable and easy to work with, allowing you to layer it smoothly without tearing.

• phyllo dough - Substitute with wonton wrappers: Wonton wrappers can provide a similar texture and crispiness when baked.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta offers a creamy texture and mild flavor that pairs well with the other ingredients.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, herbaceous flavor that complements the dish.

• beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a similar consistency without altering the flavor significantly.

• olive oil - Substitute with melted butter: Melted butter can offer a rich flavor and similar fat content for baking.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile without altering the color of the dish.

• Allow the Tepsi Böreği to cool completely at room temperature before storing or freezing. This helps to prevent condensation, which can make the phyllo dough soggy.

• For storing in the refrigerator:

  • Cut the börek into individual portions.
  • Place the portions in an airtight container or wrap them tightly with plastic wrap.
  • Store in the refrigerator for up to 3-4 days.
  • To reheat, place the portions on a baking sheet and warm in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through and crispy.

• For freezing:

  • Cut the Tepsi Böreği into individual portions.
  • Wrap each portion tightly with plastic wrap and then with a layer of aluminum foil to prevent freezer burn.
  • Place the wrapped portions in a freezer-safe container or a zip-top freezer bag.
  • Label the container or bag with the date.
  • Freeze for up to 2-3 months.
  • To reheat from frozen, preheat the oven to 180°C (350°F). Remove the börek from the freezer and unwrap it. Place the portions on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• For best results:

  • Avoid microwaving the börek as it can make the phyllo dough chewy instead of crispy.
  • If you notice the top layer of phyllo dough browning too quickly while reheating, cover it loosely with aluminum foil to prevent burning.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover Tepsi Böreği on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the top from over-browning.
  4. Heat for about 15-20 minutes or until warmed through and the phyllo dough is crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place a slice of Tepsi Böreği in the skillet.
  3. Cover with a lid to help retain moisture and heat evenly.
  4. Cook for about 5-7 minutes, flipping halfway through, until the börek is heated through and the phyllo dough is crispy.

• Microwave Method:

  1. Place a slice of Tepsi Böreği on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Note: This method may not keep the phyllo dough as crispy as the oven or stovetop methods.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place a slice of Tepsi Böreği in the air fryer basket.
  3. Heat for about 5-7 minutes or until warmed through and the phyllo dough is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Place the Tepsi Böreği on a toaster oven tray.
  3. Heat for about 10-15 minutes or until the börek is warmed through and the phyllo dough is crispy.

• Oven: Used to bake the Tepsi Böreği at a consistent temperature of 180°C (350°F).

• Mixing bowl: Used to combine the crumbled feta cheese and chopped parsley.

• Whisk: Used to blend the eggs, milk, olive oil, salt, and black pepper together.

• Baking tray: The surface on which the phyllo dough is layered and baked.

• Pastry brush: Used to brush each sheet of phyllo dough with the egg mixture.

• Knife: Used to slice the Tepsi Böreği after it has cooled slightly.

• Measuring cups: Used to measure the milk and olive oil accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

Prepare the filling: Mix the feta cheese and parsley ahead of time and store in the fridge.

Pre-cut phyllo: Cut the phyllo dough sheets to the size of your baking tray in advance.

Use a brush: Use a pastry brush to quickly and evenly apply the egg mixture on the phyllo dough.

Assemble in batches: Layer and brush several sheets of phyllo dough at once to save time.

Preheat the oven: Start preheating your oven while you assemble the börek to save waiting time.