Sephardic Cheese and Parsley Pastries | The Jewish Week | Food & Wine

Sephardic Cheese and Parsley Pastries

Borekitas de kezo (Turkey)
Sephardic Cheese and Parsley Pastries

Sephardic Cheese and Parsley Pastries/ Mowie Kay

Makes about 24

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These delicious little pastries are traditionally served for the Sabbath brunch and for Shavuot, but they are also very good with aperitifs. Nigella seeds add a spicy, almost onion-like flavor. Any other filling for Sephardic pastries in this book, such as bulemas, pastels or filas, can be used to make borekitas.


4–5 large sheets fresh or thawed frozen filo pastry

extra virgin olive oil, for brushing

3 tablespoons nigella seeds

For the filling:

200g (1 cup) mashed feta or beyaz peynir (Turkish white cheese)

75g (1 cup) freshly grated parmesan or kefalotyri cheese

1 egg, plus 1 yolk

25g (1 cup) finely chopped flat-leaf parsley

2 tablespoons finely chopped mint


To make the filling, combine both the cheeses, egg, egg yolk and herbs in a bowl and mix well.

Cut the filo pastry into strips approximately 6cm (2 1/2 in) wide and 30cm (12in) long. Place in a pile and cover with a clean cloth to prevent them from drying out. Take one strip of filo pastry and brush lightly with oil. Place about 1 teaspoon of filling over the bottom end of the pastry strip. Carefully lift up the right-hand corner and fold over to make a triangle. Fold over and over again until you have reached the top. Repeat with the remaining filo strips and filling.

Place the filo pastry triangles side by side on a greased baking sheet and brush the tops lightly with oil. Sprinkle with nigella seeds and bake in a preheated 180ºC/350ºF/gas 4 oven for 15 minutes or until crisp and golden.

Excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin, published by Quadrille October 2017.

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