Cheese Filling for Peynirli Börek
This is the cheese filling for peynirli börek, the savory Turkish pastry made with thin dough. Salty feta gives the filling its backbone, while cottage cheese adds moisture and soft curds so the middle does not dry out in the oven. The beaten egg binds it, and a spoonful of parsley or dill adds a green, herbal note. It comes together in one bowl with a fork and keeps well in the fridge.
Instructions
Put the cottage cheese in a mixing bowl and add the crumbled feta. Mash the two together with a fork until the feta is broken into small pieces and spread evenly through the curds.
Add the beaten egg, the chopped parsley or dill, and the pepper. Stir only until everything is combined, so the filling stays a little chunky rather than turning smooth.
Spoon the filling into a container and cover it with plastic. Refrigerate it until you are ready to fill the börek.
When you are ready to bake, follow the main Börek recipe for rolling, filling and cooking the pastry.
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