Introduction

These flaky layered cheese squares are inspired by börek and other layered pastries from Eastern Mediterranean kitchens. Thin layers of dough are brushed with butter (or oil) and stacked with a salty, cheesy filling. After baking they become golden and crisp outside and soft inside — easy to cut into squares for serving.

Method & Step-by-Step Instructions

1. Make the dough: In a bowl combine flour and salt. Add warm water and 2 tbsp olive oil, mix until a soft dough forms. Knead 5–7 minutes until smooth. Cover and let rest 20–30 minutes.
2. Prepare the filling: In a bowl mix crumbled cheese, beaten egg (if using), chopped parsley and black pepper. Taste — adjust salt (cheese may already be salty).
3. Divide & roll: Divide rested dough into 3 equal portions. On a lightly floured surface, roll each portion into a thin rectangle (about the size of your baking tray).
4. Layering: Place the first sheet in the greased/buttered tray. Brush with olive oil or melted butter. Sprinkle/crumb a portion of the cheese mixture evenly. Place the second sheet, brush again, add another portion of filling. Top with the final sheet and brush the surface well with oil/butter.
5. Score & egg wash: Lightly score the top into 9–12 squares (do not cut through). Brush with a beaten egg or extra butter for a golden finish.
6. Bake: Preheat oven to 190°C (375°F). Bake 30–40 minutes until the top is golden brown and pastry is cooked through.
7. Rest & serve: Let the pastry rest 5–10 minutes, then cut fully along the pre-scored lines and serve warm or at room temperature.

Quick Method Summary

Mix dough → rest → roll into thin sheets → layer sheets + cheese filling brushing oil between layers → score, egg wash → bake until golden → cool slightly and slice.

History & Origin

Layered filled pastries are common across the Balkans, Turkey and the Levant — known as börek, burek or phyllo pies. Traditionally made with thin phyllo sheets, home cooks also developed quicker layered dough techniques to get similar flaky results without the time-consuming filo. Cheese-filled variations are among the most popular, loved for their simplicity and savory flavor.

Benefits

• Comforting and filling — provides energy from carbs and protein from cheese.
• Customizable — you can add herbs, spinach, or minced meat.
• Portion-friendly — easy to slice into shareable squares.

Formation (Serving & Presentation)

Cut into neat squares and arrange on a wooden board or platter. Garnish with chopped parsley or a light drizzle of extra virgin olive oil. Serve with fresh salad, yogurt, or a cup of tea/coffee.

Who Will Love This Dish

Families, brunch-lovers, picnic-goers and anyone who enjoys flaky, savory pastries. This recipe is great for weekend baking and for feeding guests because it’s easy to share.

Variations & Tips

• Shortcut: Use store-bought puff pastry or phyllo sheets — layer 2–3 sheets with filling between for a quicker bake.
• Spinach & cheese: Mix wilted spinach with the cheese for a classic variation.
• Butter vs Oil: Butter gives richer flavor; olive oil keeps it lighter and is traditional in some regions.
• Crispier top: Finish under the broiler 1–2 minutes — watch closely to avoid burning.

Conclusion

Flaky layered cheese squares are an easy, comforting pastry that brings together simple ingredients for a big flavor. Whether you make the dough from scratch or use ready pastry, the result is deliciously shareable squares perfect for many occasions.