Over the course of last year, there were a couple of recipes that I thought were the best of the best that I have ever created – the kind that I thought people would go crazy for and that would hopefully break records. Guess what happened?? None of them became as popular as I hoped. Surprisingly, recipes that I shared and didn’t feel like they were anything spectacular made it big. Sadly, what I thought is my best work was somewhat ignored and got lost in the deep hole of this crazy place that I call W(ild) W(ild) W(eb).

Cheesy Parsley Phyllo Rolls on a plate on a table with tongs, cloth napkin and decorative flowers

Just to give you an example; the recipe for the Oatmeal withAlmond Milk and Chia Seeds was the second most popular recipe on Foolproof Living last year. Funny thing is that if it is wasn’t for my best friend’s suggestion, I would have never considered sharing it, thinking that it was such an easy and quick dish that wouldn’t even require a recipe. I find it hard to believe, but even at this very moment as I am typing this there are currently 4 people on that very page. How crazy is that?!

Close up frontal view of Cheesy Parsley Phyllo Rolls on a table with tongs

Although I am not much of a new year’s resolution person, this year I want to be more intentional with what I share on my website. Looking over the numbers and most popular recipes of 2014 on Foolproof Living made me think. Yes, I need to make dishes that I like and want to eat, but I also need to think about what you want to see here too. After reading this blog post, it was clear that it is about time to listen to what the statistics are saying and decide on what to share based on that information. After all, I really want this website is to be a source for everyone.

Pan of prepped uncooked Cheesy Parsley Phyllo Rolls on a cloth napkin on a table

With that in mind, I decided to look for recipes that are similar to the top three most popular recipes of 2014. This Cheesy Parsley Phyllo Rolls is a different version of the Spinach and Feta Cheese Börek, which happens to be the third most popular recipe of last year. I think the reason why it became so popular is because it is (1) authentic, (2) easy-to-make, and (3) a great dish that can be made for any meal. Not to mention, it is SO delicious.

As I was looking for inspiration for a different version of that börek dish, I stumbled upon this great Israeli food blog called Matkonation and saw this recipe. I thought that the presentation was so beautiful that I decided to create my own version of it. I am glad I did, because it ended up being a delicious alternative to börek that you can make anytime of the day and for any occasion. It is almost like a savory monkey bread, but it is made with phyllo dough and a simple filling with whatever I had in my fridge at the time. For this version, I used 4 different types of cheese and fresh parsley, but you can put anything you want in there. I bet you that caramelized onions with goat cheese or lightly cooked thyme flavored mushrooms with Gruyere cheese would also make great filling options for these phyllo rolls.

Top view of prepped uncooked Cheesy Parsley Phyllo Rolls in a pan on a napkin

As you can see in the photograph below, I cut it as a slice (just like a cake), but you can certainly pull it apart and serve it like monkey or pull-apart bread.

Sliced Cheesy Parsley Phyllo Rolls on a platter with a single slice in the faded in the foreground

I also made a quick video of how I made it with the help of my friend Berenice. Though I must admit, neither of us knows anything about making videos. So pardon me, for the lack of artistic presentation. I thought it would be helpful to show you how I made it rather than just writing it in a recipe.

Single slice of cheesy parsley phyllo roll with more cheesy phyllo rolls faded in the background

On a final note, this recipe is one of those recipes that you can make ahead of time. As you’ll see in the video, I made it a day in advance for a brunch party and let it sit in the fridge overnight. Then I baked it in the morning, right before my friends came over. Even though it would be okay to bake it right away, I strongly suggest allowing the flavors marinate for a couple of hours (or overnight) for the best results.

 

Cheesy Parsley Phyllo Rolls

5 from 2 votes
Yields8 slices
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
This Cheese Phyllo rolls recipe is made by rolling phyllo dough sheets with a cheese and parsley mixture and arranging them on a cake pan side by side. This is not only a delicious but also a visually pleasing dish that is perfect for breakfast or brunch.

Ingredients 

  • 3 tablespoons vegetable oil
  • 2 tablespoons fat-free yogurt
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil spray

For the Filling:

  • 8 ounces feta cheese, crumbled
  • 10 ounces shredded – semi-firm cheese like swiss, gruyere, and/or cheddar
  • 1 1/2 cups 2 large bunches fresh parsley, rinsed and chopped
  • 1 egg
  • 12-14 sheets of phyllo dough sheets, thawed overnight in the fridge
  • 1 1/2 tablespoons sesame seeds, black and white

Instructions 

  • Whisk together oil, yogurt, eggs, salt and pepper in a small bowl. Set aside.
  • Prepare the filling: Place feta cheese, shredded cheese, parsley, and egg in a mixing bowl. Using clean hands, mix until combined.
  • Spray a 9-inch spring form pan and place parchment paper at the bottom. Set aside.
  • Place two sheets of phyllo dough on a clean kitchen counter. Gently brush 2 tablespoons of the yogurt mixture over the dough. Place one more sheet on top and lightly brush with the yogurt mixture. Place one last sheet on top.
  • Place 5-6 tablespoons of the filling on the long end of the sheet, making sure to distribute it evenly throughout the side.
  • Gently roll the filling into the log. Lightly brush the roll with the yogurt mixture. Cut the log into equal parts (each roll - approximately 2 1/2 inches).
  • Arrange the pieces in the spring form pan cut side up, starting from the outer corners.
  • Continue with the remaining phyllo dough sheets and filling until the baking dish is full. Generously brush the top of the rolls with the yogurt mixture and sprinkle it with sesame seeds.
  • Cover with stretch film and place it in the fridge. Allow it to sit in the fridge for at least an hour up to 24 hours.
  • When ready to bake, pre-heat the oven to 350 degrees. Bake for 1 hour, or until the top of the cake is golden.
  • Allow it to cool for 10 minutes. Run a pairing knife through the edges to loosen. Remove the cake from the pan, cut into pieces, and serve.

Video

Notes

Note: When adding salt to the liquid filling make sure to taste the cheese (especially the feta cheese). If it is salty enough you can omit adding salt.

Nutrition

Calories: 318kcal | Carbohydrates: 13g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 803mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1396IU | Vitamin C: 15mg | Calcium: 370mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mediterranean
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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5 from 2 votes

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34 Comments

  1. Looks very impressive. What happens to the pastry texture inside the round. Outside looks crispy, but wouldn’t the inside pastry be soggy ? Good video too.

    1. Hi Rosemary,
      Thanks for your kind words.
      I can understand why you think it would be soggy, but phyllo dough does a good job of absorbing the liquids in the recipe.
      I hope this helps.

  2. Can I freeze the Burak once it’s cooked in the oven and has cooled down , ? Then heat it later before serving it ? 

    1. Hi there, I would freeze it before it is cooked. Though I highly recommend covering it with stretch film to prevent freezer burn.
      When you are ready to bake it, you can let it thaw in the fridge overnight and bake it the next day.I hope this helps.

  3. Wow, this dish is so stunningly beautiful. What an amazing take on presenting a borek. Your blog is really inspiring.

    1. Thank you Steve. I really appreciate your kind comments.
      I hope you’ll get a chance to try it sometime.
      All the best!

  4. When I lived in Macedonia, we made something very similar. We used sunflower oil instead of the yogurt mixture and left it in log form. The women in my village made “homemade” phyllo. We ate it with ajvar (similar to a salsa made from roasted peppers and eggplant). For the filling, we usually used leeks and sometimes pumpkin/squash. This was one of my favorite foods.

    1. Hey Rachel..
      I have never been to Macedonia, but growing up we had neighbors who migrated from there. And their food was unbelievably delicious.
      Thank you so much for sharing your story with me. I hope that someday you’ll try my version..
      All the best..

  5. Such a cool dish. Saw it on my pinterest group board and had to check out the recipe. The video is very helpful too.

  6. Hi Ice,

    That looks amazing, and you make it look so easy to make. I was looking at the borek recipe and was thinking of making that for an upcoming brunch we are hosting however this looks like it will and I know, impress our guests. Thanks for the video. We are not going to VG this year but hopefully can meet up with you in Jan/16. Happy New Year to you and Dwight

    All the best from freezing Canada!!

    1. Hi Brent,
      Thank you so much for your kind words. These phyllo rolls are definitely a crowd pleaser.
      I hope your guests will enjoy it.
      We shall see you in VG next year. Cheers from the sunny (and windy) Caribbean.
      Ice