Chef's Tip
When working with phyllo dough, keep the unused sheets covered with a slightly damp kitchen towel to prevent them from drying out and becoming brittle. Work quickly but carefully when brushing each layer with butter, as the thin sheets tear easily. Don't worry about small tears—multiple layers will compensate for any minor imperfections.
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare mushroom filling: Clean and finely chop mushrooms. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 10-12 minutes.
- Stir in thyme, 1 tablespoon dill, cumin, and 1/2 teaspoon Aleppo pepper. Remove from heat and let cool slightly.
- Fold in crumbled feta cheese. Set filling aside.
- Assemble börek: Lay one sheet of phyllo on a clean work surface. Brush lightly with melted butter. Top with another sheet and brush with butter. Repeat until you have 4 layers.
- Spread half the mushroom filling in a line along the long edge of the phyllo, leaving a 1-inch border. Roll the phyllo around the filling, tucking in the sides as you go.
- Place the rolled börek on the prepared baking sheet, seam-side down. Brush with butter.
- Repeat with remaining phyllo sheets and filling to make a second börek.
- Brush both böreks with beaten egg and sprinkle with nigella seeds.
- Bake until golden brown and crisp, about 25-30 minutes.
- Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, lemon juice, grated garlic, remaining 1 tablespoon dill, and 1/4 teaspoon salt. Mix well and set aside.
- For the chile butter: In a small saucepan, heat 1/4 cup butter until it begins to brown slightly. Remove from heat and stir in remaining 1/2 teaspoon Aleppo pepper.
- Prepare broccolini: Toss broccolini with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast in the same oven until tender and slightly charred, about 10-12 minutes.
- To serve: Cut each börek diagonally into 3-4 pieces. Arrange on plates with charred broccolini. Drizzle with yogurt sauce and chile butter.
Plating
Arrange the diagonal slices of golden börek on one side of the plate, revealing the mushroom filling. Place a small bunch of charred broccolini alongside. Drizzle the white yogurt sauce over and around the börek, then spoon the red-flecked chile butter over the top. Sprinkle with a few extra nigella seeds and a small sprig of fresh dill for garnish.
Storage & Reheating
The mushroom filling can be made up to 2 days ahead and refrigerated. Assembled but unbaked börek can be refrigerated for up to 4 hours before baking. Baked börek is best enjoyed immediately but can be refrigerated for up to 2 days and reheated in a 350°F oven until warm and crisp, about 10 minutes. The yogurt sauce can be refrigerated for up to 3 days. Make the chile butter just before serving for the best flavor.
About This Recipe
This Mushroom Börek draws inspiration from traditional Turkish savory pastries. Oleana's version elevates the classic with a variety of mushrooms and aromatic herbs for depth of flavor. The addition of yogurt sauce provides cooling contrast to the warm pastry, while the chile butter adds a touch of heat and richness. The charred broccolini introduces a fresh, green element that balances the dish and reflects the restaurant's creative Mediterranean approach.