Turkish Borek
This flaky, savory pastry filled with a delectable mixture of cheese, herbs, and sometimes meat has been a staple of Turkish cuisine for centuries.
Ingredients
- 1 package phyllo dough approximately 20-25 sheets, thawed
- 2 cups crumbled feta cheese
- 1 cup fresh parsley finely chopped
- 2 large eggs
- 1 cup milk
- 1/2 cup olive oil or melted butter
- 1 medium onion finely diced
- 1 teaspoon black pepper
- 1 egg yolk for brushing
- 1 tablespoon sesame seeds optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large baking pan.
- Mix the crumbled feta, chopped parsley, and diced onion in a bowl. This will be your filling.
- In a separate bowl, whisk together the eggs and milk to create your binding mixture.
- Carefully unroll the phyllo dough and keep it covered with a damp cloth while working to prevent it from drying out.
- Layer 2-3 sheets of phyllo in the pan, brushing each sheet with olive oil or melted butter.
- Spread a thin layer of the cheese mixture over the phyllo.
- Repeat the layering process until you've used all the filling, ensuring the top layer consists of 4-5 phyllo sheets.
- Cut the borek into squares or diamonds before baking.
- Brush the top with beaten egg yolk and sprinkle with sesame seeds if desired.
- Bake for 35-40 minutes until golden brown and crispy.