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Kasseri Cheese Phyllo Pie (Kaşarlı Yufka Böreği): From Tradition to Modern Tables

Dish Overview

Kasseri cheese phyllo pie is a timeless Turkish classic. It features layers of thinly rolled dough (yufka) filled with melted cheese, resulting in a perfectly crispy exterior and a soft, savory interior. It is an essential dish for quick breakfasts and afternoon tea gatherings.

Historical Background

Yufka is a practical and durable legacy of the nomadic culture dating back to Central Asia. In the Ottoman palace cuisine, various “börek” types evolved through sophisticated techniques. The cheese-filled version became a staple of modern Turkish homes due to the widespread availability of cheese and the need for quick, reliable recipes.

Recipe and Ingredients

This recipe is optimized for either a stovetop pan or an oven, aiming for a golden-brown finish.

Ingredients

• 3 sheets of fresh yufka
• 200 g aged or fresh kasseri (or mozzarella) cheese, grated
• 1/2 cup milk
• 1/2 cup yogurt
• 1 egg
• 3 tbsp olive oil
• Optional: Finely chopped parsley or dill

Preparation Process

1. Sauce Preparation: Whisk the milk, yogurt, egg, and olive oil in a bowl until smooth.
2. Layering: Place the first sheet of yufka into a greased pan or baking tray, allowing the edges to hang over the sides.
3. Filling: Spread some of the sauce over the yufka. Sprinkle with grated cheese. Tear the remaining yufka sheets and layer them on top, brushing each layer with the sauce.
4. Sealing: Fold the overhanging edges of the bottom yufka toward the center to seal the pie.
5. Cooking:
   • Stovetop: Cook on low heat until both sides are golden brown.
   • Oven: Bake in a preheated oven at 180°C (356°F) for approximately 25–30 minutes.

Pro Tips

• Crispiness: Add a teaspoon of baking soda to your sauce to help the pie puff up.
• Cheese Blend: Mix the kasseri with some feta for a more balanced flavor profile.
• Resting: Let the pie sit for 15 minutes before cooking so the yufka can absorb the sauce.

Presentation

Before serving, lightly sprinkle the top with water and cover with a clean kitchen towel for 1 minute; this prevents the crust from becoming too hard. Serve with cherry tomatoes and fresh mint leaves.

Nutritional Information (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 28 g
• Fat: 16 g

Category and Global Context

This falls under the pastry (börek) category. It is globally known as a “Cheese Phyllo Pie” and is a close relative to the Balkan and Middle Eastern Spanakopita or Tiropita.

Allergy Warnings

• Gluten: Contains wheat flour.
• Lactose: Contains milk, yogurt, and cheese.

Frequently Asked Questions

• Can I use something other than yufka? You can use puff pastry (milföy), but the texture will be different.
• How do I get it extra crispy? Add a splash of mineral water to the sauce.
• Can it be frozen? Yes, you can store it in the freezer for up to one month before baking.
• How to ensure the cheese melts perfectly? If using an oven, sprinkle a little extra cheese on top during the last 5 minutes and turn on the broiler.

Zero Waste Note

You can bring dried-out yufka back to life with this recipe. Furthermore, use up any leftover cheese (feta, string cheese, etc.) by grating them into the filling to prevent food waste.

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