Sigara Böreği (Crisp Feta & Parsley Phyllo Rolls) with Shepherd's Salad

Name: Sigara Böreği (Crisp Feta & Parsley Phyllo Rolls) with Shepherd's Salad
Total time: 50 min
Yield: 5 servings
Cuisine: Turkish
Ingredients: 9 oz phyllo sheets, thawed; 8 oz feta, crumbled; ½ cup shredded mozzarella; 2 eggs; 1 bunch parsley, finely chopped; 3 Roma tomatoes, diced; 1 cucumber, diced; 3 green onions, sliced; 1 lemon; ¼ cup olive oil; 1 tbsp milk; 1 tsp dried mint; ½ tsp Aleppo pepper or red pepper flakes; salt; pepper

BreakfastTurkish50 minServes 5465 kcal17 g protein

Photo: Slothtysloth · CC BY-SA 4.0 · source

Cigar-thin phyllo rolls filled with salty feta, mozzarella and parsley, baked golden and shattering. A Turkish breakfast table classic, served with a chopped tomato-cucumber salad.

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Ingredients

9 oz phyllo sheets, thawed
8 oz feta, crumbled
½ cup shredded mozzarella
2 eggs
1 bunch parsley, finely chopped
3 Roma tomatoes, diced
1 cucumber, diced
3 green onions, sliced
1 lemon

From your pantry: ¼ cup olive oil, 1 tbsp milk, 1 tsp dried mint, ½ tsp Aleppo pepper or red pepper flakes, salt, pepper.

Instructions

Heat the oven to 350°F and oil a large baking sheet. Mash the feta, mozzarella, 1 egg, most of the parsley and the milk into a thick paste and season with pepper.
Stack the phyllo and cut it into strips about 4 inches wide. Keep the strips under a damp towel while you work.
Put a heaped tablespoon of filling along one short end of a strip, fold in the long sides, then roll it up tightly like a cigar. Dab the end with water to seal. Repeat with the rest.
Whisk the second egg with 2 tbsp olive oil, brush it over the rolls and bake until deep golden and crisp, 25 to 30 minutes.
While they bake, toss the tomatoes, cucumber, green onions and remaining parsley with the juice of the lemon, the rest of the oil, the mint, Aleppo pepper and salt. Serve the rolls hot with the salad.

Tip: In Turkey these are made with yufka, a slightly thicker sheet, and usually fried; phyllo baked with an egg wash is the easy home version. Shape them a day ahead or freeze them raw and bake straight from frozen, adding 5 minutes.