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4 Serves
58 Mins
In a mixing bowl, combine the feta cheese and chopped parsley to create the filling.
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Vitamin E
0 mg / 15 mgVitamin K
125 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
123 µg / 400 µgCalcium
205 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
149 mg / 4,700 mgSodium
975 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Lay out the yufka or phyllo dough sheets, cut them into triangles, and place a spoonful of the filling at the base of each triangle. Fold the sides inward and roll tightly into a cigar shape, sealing the edge with a drop of water.
Heat the cooking oil in a deep-frying pot or heavy-bottomed pan over medium-high heat.
Fry the börek in batches until they are golden brown and crispy on all sides, then remove using tongs and drain on paper towels.
49
g48
g30
g
Salvadoran
Egyptian