Baked Layered Pastries

Tepsi böreği


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A tepsi is a deep round baking dish in which a variety of layered savoury pies, using sheets of yufka, are made. Filo can be used instead of yufka. The most common fillings are made with spinach, white cheese and minced meat. Use the spinach filling from ıspanaklı gözleme and the cheese filling from sigara böreği. This recipe is made with the minced meat filling that can also be used in gözleme and sigara böreği. Tepsi böregi is delicious hot or cold, ideal for picnics, snacks, lunch and supper. The size of the pie will be determined by the size of the yufka and the oven-proof dish the dish must be smaller than the sheet of yufka, which should amply fill it and dangle over the sides.


  • 5 large sheets (10-12 homemade sheets) yufka 2 eggs
  • ½ pint/300 ml milk
  • ¼ pint/150 ml sunflower or olive oil

For the filling

  • 1 large onion, finely chopped
  • 2-3 cloves garlic, crushed with salt
  • knob of butter
  • 8 oz/225 g lean minced veal, or a mixture of beef and lamb
  • 1 teaspoon cinnamon
  • small bunch of fresh parsley and dill, finely chopped
  • salt and freshly ground black pepper


  • Preheat oven to 400F/Mark 6/200C
  • Prepare the filling. Soften the onion with the garlic in the butter. Add the meat and cook 3-4 minutes. Stir in the cinnamon and herbs. Season with salt and pepper.
  • In a bowl, beat the eggs with the milk and the oil. Lightly grease the chosen oven-proof dish. Lay a whole sheet of yufka in it, with the sides overlapping the dish. Pour a little of the milk mixture into the centre, and spread it to the sides. Tear 2 yufka (or 5-6 homemade ones) into strips and layer most of it in the dish, brushing each layer generously with the milk mixture. Leave the last layer dry, and spread it with the meat filling.
  • Tear the remaining 2 yufka (5-6 homemade ones) into pieces and continue layering and brushing with the milk mixture. Leave a spoonful of the mixture in the bowl and add 1 extra tablespoon of oil. Pull the dangling flaps up over the pie and stick them down, using your hands to smear each fold with the oil and milk. Make sure the top pieces are well oiled.
  • Put the dish into the oven for about 45 minutes. The pie should puff up and turn golden-brown. (The puff will sink shortly after leaving the oven.) Serve hot or cold.