Sigara böreği (Filo Feta cigars) with roasted zucchini and garlic yoghurt

Reed Chan
3.5 2
35 mins
35 mins


Servings: 18
  • 1 Spring onion
  • 200 g Feta
  • 2 Egg yolk (Gr. M)
  • 1 package (approx. 300 g, 18 leaves) triangular strudels, filo or yufka leaves
  • 18 TSP + 8-9 tablespoons good olive oil
  • 2 TABLESPOONS + 250 g Turkish yoghurt (10 % fat)
  • 1 Garlic clove
  • 7-10 Tbsp salt, dried chili flakes
  • 1 (approx. 300 g) Courgette
  • baking paper


  1. 1

    For the filling, clean and wash the spring onion and cut into very fine rings. Finely crumble the cheese with your hands. Mix with spring onion rings and 1 egg yolk.

  2. 2

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Spread out the dough sheets and spread 1 teaspoon of oil on each so that they do not dry out.

  3. 3

    Spread 1 tablespoon of cheese cream on the lower edge of each pastry sheet. First fold the side edges of the dough, then the lower end of the dough slightly over the filling. Roll up to thin "cigars" and place on the baking tray.

  4. 4

    Coat with 4-5 tablespoons of oil. Bake in a hot oven for about 5 minutes. In the meantime whisk 1 egg yolk with 2 tbsp yoghurt. Take out Böreği, brush with the egg mix and bake for another 10 minutes until crispy.

  5. 5

    Meanwhile peel and roughly chop the garlic. Approx. 1⁄4 Sprinkle a teaspoon of salt on top and crush finely with a fork. Mix 250 g yoghurt and garlic paste.

  6. 6

    Clean, wash and slice the zucchini. Heat 4 tablespoons of oil one after the other in a large frying pan. Fry the zucchini slices in it in portions while turning for about 4 minutes. Season with salt and chilli flakes.

  7. 7

    Böreği with zucchini and yoghurt

Nutrition Facts

140 kcal
11 g
8 g
4 g