Cheesy Bow-Tie Pasta Börek is a delicious fusion of pasta and traditional Turkish phyllo pastry (yufka), bringing together the creaminess of cheeses and the crispiness of flaky dough. This unique dish combines boiled bow-tie pasta with a rich, cheesy filling wrapped in thin layers of phyllo. It’s a hearty, comforting meal perfect for family dinners or as a savory treat for gatherings. Easy to prepare and packed with flavor, this börek offers a delightful blend of textures, from the soft, cheesy pasta filling to the golden, crispy layers of phyllo.

Full Recipe:

Ingredients:

• 2 ready-made daily phyllo dough sheets
• 3 cups bow-tie (farfalle) pasta
• 500 ml water (for boiling the pasta)
• 1 teaspoon salt (for pasta water)
• 1-2 tablespoons vegetable oil (for pasta water)
• 1 glass of milk (200 ml)
• 1/2 glass vegetable oil (100 ml)
• 2 eggs
• 1/2 teaspoon salt (for mixture)
• 150 g feta cheese
• 150 g cheddar cheese (grated)
• A handful of parsley, finely chopped
• Vegetable oil (for spreading on the dough)

Step-by-Step Instructions:

Step 1: Boiling the Pasta

1. Boil the pasta: Bring 500 ml of water to a boil in a large pot. Add 1 teaspoon of salt and 1-2 tablespoons of vegetable oil to the water. This helps prevent the pasta from sticking together.
2. Cook the pasta: Add the 3 cups of bow-tie pasta to the boiling water and cook for about 8-10 minutes, or until the pasta is al dente (soft but still slightly firm). Drain the pasta and set aside to cool.

Step 2: Preparing the Cheese Filling

1. Prepare the cheese mixture: In a bowl, crumble the feta cheese and mix it with the grated cheddar cheese.
2. Add parsley: Finely chop the parsley and mix it into the cheese mixture. This adds a fresh flavor and enhances the cheese filling.

Step 3: Preparing the Milk and Egg Mixture

1. Mix the wet ingredients: In another bowl, whisk together 1 glass of milk, 1/2 glass of vegetable oil, 2 eggs, and 1/2 teaspoon of salt. This mixture will be used to moisten the dough and bind the börek together.

Step 4: Assembling the Börek

1. Lay out the phyllo dough: On a clean surface, lay out the first sheet of ready-made phyllo dough. Brush the surface lightly with some vegetable oil to keep it moist and prevent it from drying out.
2. Layer with pasta: Spread half of the boiled bow-tie pasta evenly over the phyllo dough.
3. Add cheese filling: Sprinkle half of the cheese mixture (feta, cheddar, and parsley) over the pasta.
4. Roll the phyllo: Carefully roll the phyllo dough with the pasta and cheese filling into a long, cylindrical shape. Place the roll onto a lightly oiled baking dish.
5. Repeat the process: Take the second sheet of phyllo dough and repeat the same steps, layering it with the remaining pasta and cheese mixture, then rolling it up. Place this second roll next to the first one in the baking dish.

Step 5: Final Touch and Baking

1. Pour the milk mixture: Before baking, pour the prepared milk and egg mixture evenly over both börek rolls in the baking dish. This ensures the börek remains moist inside while the outer layers become crispy.
2. Bake: Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for 30-40 minutes, or until the börek is golden brown on top and the dough is crispy.

Step 6: Serve

1. Cut and serve: Once baked, remove the börek from the oven and let it cool slightly. Cut it into slices and serve warm, with a side of yogurt or salad if desired.

Cooking Tips:

• Phyllo Dough Handling: Phyllo dough can dry out quickly, so make sure to keep it covered with a slightly damp towel while assembling the börek to prevent it from becoming brittle.
• Add Vegetables: You can enhance the filling by adding finely chopped spinach, sautéed mushrooms, or even diced bell peppers to the cheese mixture for extra flavor and nutrition.
• Cheese Variety: Feel free to experiment with different cheeses. If you prefer a creamier filling, you can add mozzarella or ricotta along with the cheddar and feta.
• Make it Spicy: For a kick of heat, add a pinch of red pepper flakes or finely chopped chili to the cheese filling.

Storage:

• Refrigeration: Store any leftover börek in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.
• Freezing: You can freeze the assembled börek before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
• Reheating: To reheat, place the börek in a preheated oven at 180°C (350°F) for about 10-15 minutes until heated through and crispy.

Nutritional Facts (Per Serving, Approximate):

• Calories: 420 kcal
• Carbohydrates: 42g
• Protein: 16g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Fiber: 2g
• Sugar: 3g
• Sodium: 650mg
• Calcium: 200mg
• Iron: 3mg

FAQs:

1. Can I use homemade phyllo dough for this recipe?
Yes, if you prefer, you can use homemade phyllo dough. Just roll it out thinly to match the delicate texture of store-bought phyllo.

2. Can I substitute the bow-tie pasta with another type?
Absolutely! Any small pasta shapes like penne, fusilli, or macaroni will work well in this recipe.

3. Can I make this börek vegetarian?
Yes! The recipe is already vegetarian, but you can further customize it by adding more vegetables like spinach or mushrooms to the filling.

4. Is it possible to make this börek gluten-free?
Yes, you can use gluten-free phyllo dough and gluten-free pasta to make this dish suitable for those with gluten sensitivities.

5. What can I serve with this börek?
This börek pairs beautifully with a side of yogurt or a fresh salad. You can also serve it with a tomato-based dipping sauce for extra flavor.