Sigara Boregi

Rolled, baked phyllo dough with herbs and cheese inside. Dip of yogurt and herbs on the side. All in a wooden tray lined with paper.

These Turkish rolls are filled with herbed feta filling. This recipe calls for baking them, although you could shallow-fry them in olive oil for a more traditional preparation. Feel free to get creative with the cheese/herbs depending on what you’ve got on hand. No salt is needed if you’re using feta; if you use something else, adjust seasonings to your taste.


  • 6 sheets phyllo dough, thawed
  • Extra virgin olive oil
  • 2 cups feta cheese, crumbled
  • 1 cup grated Parmesan cheese
  • 4 scallions, both white and green parts, chopped
  • 1 cup chopped parsley
  • 2 tsp fresh thyme, finely minced
  • 4 Tbsp extra virgin olive oil
  • Salt/pepper to taste
  • Optional: 1 tsp red pepper flakes


Preheat oven to 375° and put one rack in the middle of the oven. Line two sheet pans with parchment paper.

In a medium bowl, combine cheeses, parsley, scallions and thyme. Add pepper flakes (if using) and a drizzle of olive oil.

Lay phyllo sheets flat on cutting board. With a sharp knife, cut into four equal strips along the long edge of the dough. Working with one strip at a time, spoon about 1 ½ Tbsp cheese mixture onto phyllo along bottom edge closest to you. Leave a little room on either side for filling to expand. Roll tightly away from you (4-5 times) so filling is encased in the roll. Repeat until strips/filling are used up and brush outside of rolls with olive oil.

Place rolls on sheet pans in a single layer. Bake on center rack of the oven for about 10 minutes; turn them over halfway through cooking, until golden brown and crispy on all sides.

Serve warm or at room temperature.