Water Pastry with Feta and Kale

Su Böreği


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

Although the börek translated as ‘water pastry’ is usually credited to the central Anatolian cities of Ankara and Çorum, ancient cookbooks reveal the Romans were layering lasagne, under the name laganum, in the first century—which was when they moved into Byzantion in northwest Anatolia. So we should probably credit the Romans with starting the fad for layering dough with cheese and greens between. Getting it right is a laborious process, because you must boil and butter each of the eleven layers, then fry or bake the whole thing. But the result is worth the effort, as our Italian culinary cousins would agree.

Normally in my restaurant I cook water börek in the oven in a rectangular tray, and slice it into squares (as shown in the picture opposite). For this recipe though, I’m suggesting you use a round, deep frying pan, and slice the börek into wedges, which makes it look less like lasagne but is easier to work with.